Outlaw Cook by John Thorne and Matt Lewis Thorne

  • Hot dogs grilled over a campfire (page 6)

    from Outlaw Cook Outlaw Cook by John Thorne and Matt Lewis Thorne

    • Categories: Grills & BBQ; Main course; Picnics & outdoors
    • Ingredients: hot dogs; hot dog buns; mustard; piccalilli
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Notes about Recipes in this book

  • Bread and cheese pudding (savory)

    • rhb on November 22, 2022

      This is a delicious mess. I sautee the onion in butter and have subbed some of the beer with water; one baguette is a good amount for the bread. I've also made a great variation: gruyere instead of cheddar, freeze-dried shallots instead of onion, sauvignon blanc instead of beer, no cayenne. Goes great with Garlic Shiitake Mushrooms from "Recipes 1-2-3".

  • Mushroom and barley soup

  • Basic cold-tossed Chinese noodles

    • rhb on November 22, 2022

      I add some crushed Szechuan peppercorns and Worcestershire if I don't have black vinegar.

  • Beef with carrots

    • rhb on November 22, 2022

      One of our very favorite recipes ever. Turns out great every time. We make it once or twice a year and is perfect for a large group of dinner guests; can be doubled, tripled, quadrupled, and more, easily (we did 14 pounds of beef one time). Everyone loves it and wants the recipe. We omitted the carrots one time because we had a carrot-hater and it was still fantastic; you actually can't taste carrot, though, even when they are in there. We usually use boneless chuck and serve with mashed potatoes.

  • My pecan pie

    • rhb on November 22, 2022

      I don't like corn syrup pecan pie (I don't even like pecans very much) and I like this pie. My husband loves corn syrup pecan pie and he loves this pecan pie even more. My most recent crust recipe is Bravetart No-stress all-butter pastry crust.

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  • ISBN 10 0865474796
  • ISBN 13 9780865474796
  • Linked ISBNs
  • Published Oct 31 1994
  • Format Paperback
  • Page Count 378
  • Language English
  • Countries United States
  • Publisher North Point Press
  • Imprint North Point Press

Publishers Text

In essays ranging from his earliest cooking lessons in a cold-water walk-up apartment on New York's 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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