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Thorne John - Outlaw Cook

Here you can read online Thorne John - Outlaw Cook full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. City: New York, year: 1994;2011, publisher: Farrar, Straus and Giroux;North Point Press, genre: Home and family. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:

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Thorne John Outlaw Cook

Outlaw Cook: summary, description and annotation

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In essays ranging from his earliest cooking lessons in a cold-water walk-up apartment on New Yorks Lower East Side to opinions both admiring and acerbic on the food writers of the past ten years, John Thorne argues that to eat exactly what you want, you have to make it yourself. Thorne tells us how he learned to cook for himself the foods that he likes best to eat, and following along with him can make you so hungry that his simple, suggestive recipes will inspire you to go into the kitchen and translate your own appetite into your own supper.

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Table of Contents Simple Cooking 1987 Abdennour Samia - photo 1
Table of Contents



Simple Cooking (1987)


Abdennour, Samia. Egyptian Cooking: A Practical Guide. Cairo, Egypt: The American University in Cairo, 1984.
Adam, H. Pearl. Kitchen Ranging. New York: Jonathan Cape and Harrison Smith, 1929.
Allen, Myrtle. Cooking at Ballymaloe House. New York: Stewart, Tabori and Chang, 1990.
Anderson, Jean. The Food of Portugal. New York: Morrow, 1986.
Andrews, Colman. Catalan Cuisine. New York: Atheneum, 1988.
Arora, David. Mushrooms Demystified. Berkeley: Ten Speed Press, 1986.
Batcheller, Barbara. Lilies of the Kitchen. New York: St. Martins Press, 1986.
Bateman, Michael, and Heather Maisner. The Sunday Times Book of Real Bread. Aylesbury, U.K.: Rodale Press, 1982.
Beard, James. American Cookery. Boston: Little, Brown, 1972.
. Beard on Bread. New York: Knopf, 1973.
Beck, Simone, Louisette Bertholle, and Julia Child. Mastering the Art of French Cooking, Vol. I. New York: Knopf, 1961.
, and Julia Child. Mastering the Art of French Cooking, Vol. II. New York: Knopf, 1970.
Behr, Edward. The Artful Eater. New York: Atlantic Monthly Press, 1992.
Bentley, James. Life and Food in the Dordogne. New York: New Amsterdam, 1986.
Bertolli, Paul (with Alice Waters). Chez Panisse Cooking. New York: Random House, 1988.
Bilheux, Roland, Alain Escoffier, Daniel Herv, and Jean-Marie Pouradier. Special and Decorative Breads (trans. Rhona Poritzky-Lauvand and James Peterson). New York: Van Nostrand Reinhold, 1989.
Boily, Lise, and Jean-Franois Blanchette. The Bread Ovens of Quebec. Ottawa: National Museum of Man/National Museums of Canada, 1979.
Boni, Ada. Italian Regional Cooking. New York: E. P. Dutton, 1969.
Boxer, Arabella. Mediterranean Cookbook. London: J. M. Dent & Sons, 1981.
Brown, Edward Espe. The Tassajara Bread Book. Berkeley: Shambala, 1970.
Bugialli, Giuliano. Bugialli on Pasta. New York: Simon & Schuster, 1988.
. The Fine Art of Italian Cooking. New York: Quadrangle, 1977. Buonassisi, Vincenzo. Pasta. Wilton, CT: Lyceum Books, 1973.
Burros, Marian. 20-Minute Menus. New York: Simon & Schuster, 1989.
Calingaert, Efrem Funghi, and Jacquelyn Days Serwer. Pasta and Rice Italian Style. New York: Scribners, 1983.
Campbell, Helen. In Foreign Kitchens. Boston: Roberts Brothers, 1893.
Carluccio, Antonio. A Passion for Mushrooms. Topsfield, MA: Salem House, 1989.
Castelvetro, Giacomo. The Fruit, Herbs & Vegetables of Italy, trans. Gillian Riley. New York: Viking, 1989.
Chamberlain, Lesley. The Food and Cooking of Russia. London: Allen Lane, 1982.
Chelminski, Rudolph. The French at Table. New York: Morrow, 1985.
Chen, Joyce. Joyce Chen Cook Book. Philadelphia: Lippincott, 1963.
Child, Julia. The Way to Cook. New York: Knopf, 1989.
Clark, Sydney. All the Best in Italy. New York: Dodd, Mead & Co., 1968.
Clayton, Bernard, Jr. The Breads of France. Indianapolis: Bobbs-Merrill, 1978.
. The Complete Book of Breads. New York: Simon & Schuster, 1973.
Cole, Rosalind. Of Soda Bread and Guinness. Indianapolis: Bobbs-Merrill, 1973.
Courtine, Robert. Real French Cooking. London: Faber & Faber, 1956.
Daguin, Andr, and Anne de Ravel. Foie Gras, Magret, and Other Good Food from Gascony. New York: Random House, 1988.
David, Elizabeth (Introduction and Notes for the American Cook by Karen Hess). English Bread and Yeast Cookery. New York: Viking, 1980.
. Italian Food. New York: Harper & Row, 1987.
. An Omelette and a Glass of Wine. New York: Viking, 1985.
. Spices, Salt and Aromatics in the English Kitchen. Harmondsworth, Middlesex: Penguin Books, 1975.
David, Narsai M., and Doris Muscatine. Monday Night at Narsais. New York: Simon & Schuster, 1987.
de Groot, Roy Andries. Revolutionizing French Cooking. New York: McGraw-Hill, 1975.
Del Conte, Anna. Pasta Perfect. New York: Doubleday, 1987.
. Portrait of Pasta. New York: Paddington Press, 1976.
della Croce, Julia. Pasta Classica. San Francisco: Chronicle Books, 1987.
de Medici, Lorenza. The Renaissance of Italian Cooking. New York: Fawcett, 1989.
der Haroutunian, Arto. Middle Eastern Cookery. London: Century Publishing, 1982.
Dojny, Brooke, and Melanie Barnard. Lets Eat In. New York: Prentice Hall, 1989.
Edwards, John. The Roman Cookery of Apicius: A Treasury of Gourmet Recipes and Herbal Cookery, Translated for the Modern Kitchen. Point Roberts, WA: Hartley & Marks, 1984.
Escudier, Jean-Nol, and Peta J. Fuller. The Wonderful Food of Provence. Boston: Houghton Mifflin, 1968.
Field, Carol. The Italian Baker. New York: Harper & Row, 1985.
FitzGibbon, Theodora. A Taste of Ireland in Food and Pictures. London: Pan Books, 1968.
Fu Pei-Mei. Chinese Snacks & Desserts. Taipei: Fu Pei-Mei (no date).
Glasse, Hannah. The Art of Cooking Made Plain and Easy. (Facsimile of the first [1747] edition.) London: Prospect Books, 1983.
Goldstein, Darra. A La Russe. New York: Random House, 1983.
Gray, Patience. Honey from a Weed. New York: Harper & Row, 1987.
, and Primrose Boyd. Plats du Jour, (Facsimile edition of the 1957 Penguin Books original.) London: Prospect Books, 1990.
Grierson, E. Things Seen in Florence. London: Seeley, Service & Co., Ltd., 1928.
Grigson, Jane. Food with the Famous. London: Michael Joseph, 1979.
Haim, Nadine. The Artists Palate. New York: Harry N. Abrams, 1988.
Hambro, Nathalie. Particular Delights: Cooking for All the Senses. London: Jill Norman & Hobhouse, Ltd., 1981.
Harris, Jessica B. Iron Pots and Wooden Spoons. New York: Atheneum, 1989.
Hazan, Marcella. Marcellas Italian Kitchen. New York: Knopf, 1987.
Hazelton, Nika. The Regional Italian Kitchen. New York: Evans, 1978.
Heatter, Maida. Maida Heatters Book of Great Desserts. New York: Knopf, 1974.
Hibben, Sheila. American Regional Cookery. Boston: Little, Brown, 1946.
Holt, Geraldene. French Country Kitchen. London: Penguin Books, 1987.
Horn, Ken. The Taste of China. New York: Simon & Schuster, 1990.
Howe, Robin. The Mediterranean Diet. London: Weidenfeld and Nicolson, 1985.
Jarratt, Enrica and Vernon. The Complete Book of Pasta. New York: Dover, 1977.
Johnston, Mireille. The Cuisine of the Sun. New York: Random House, 1976.
Joyes, Claire. Monets Table: The Cooking Journals of Claude Monet. New York: Simon & Schuster, 1989.
Kafka, Barbara. Food for Friends. New York: Harper & Row, 1984.
. Microwave Gourmet Healthstyle Cookbook. New York: Morrow, 1989.
Kamman, Madeleine. When French Women Cook. New York: Atheneum, 1976.
Kates, Joanne. The Taste of Things. Toronto: Oxford University Press, 1987.
Keys, Ancel and Margaret. How to Eat Well and Stay Well the Mediterranean Way. New York: Doubleday, 1975.
Kummer, Corby. Fast Fish. The Atlantic, December 1987.
. Pasta. The Atlantic, July 1986.
Lang, Jenifer Harvey (ed). Larousse Gastronomique. New York: Crown, 1988.
Laverty, Maura. Full and Plenty. Dublin: The Irish Flour Millers Association, 1960.
Leonard, Thom. The Bread Book. Brookline, MA: East-West Health Books, 1990.
Ltoile, Valrie-Anne, Monique Maine, and Madeleine Peter. (English-language editor, Jill Norman.) La Cuisine: The Complete Book of French Cooking. New York: Galley Press, 1985.
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