Pot On The Fire: Further Confessions of A Renegade Cook by John Thorne and Matt Lewis Thorne

  • Plain boiled rice (page 23)

    from Pot on the Fire: Further Exploits of a Renegade Cook Pot on the Fire by John Thorne and Matt Lewis Thorne

    • Categories: Quick / easy; Rice dishes; Side dish; Vegan; Vegetarian
    • Ingredients: long grain rice
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Notes about this book

Notes about Recipes in this book

  • Pigeon Hill Bay crab cakes

    • Jeshaprekop on May 28, 2025

      Followed the recipe and let the crab cake rested for over an hour in the fridge. When it comes to pan frying, they still barely hold together. Kinda fell apart when flipping over. Perhaps needed to be packed slightly tighter in the cookie cutter mold. (?)

  • English sauce

    • Jeshaprekop on May 28, 2025

      It calls for 1 teaspoon lemon juice or vinegar. But it’s not enough to thicken the sauce. I added another teaspoon of lemon juice to thicken it enough for serving. I’d guess another hard boiled egg yolk would also be a good idea. Overall it’s a delicious sauce. Another name of this sauce may be Gribiche sauce.

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  • ISBN 10 0865476209
  • ISBN 13 9780865476202
  • Published Oct 31 2001
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher North Point Press
  • Imprint North Point Press

Publishers Text

Here is the latest collection from the most enticingly serendipitous voice on the culinary front since Elizabeth David and M.F.K. Fisher (Connoisseur). As the title suggests, it celebrates - and, in classic Thorne style, ponders, probes and scrutinizes - a lifelong engagement with the elements of cooking and elemental cooking from cioppino to kedgeree. John Thorne's curiosity ranges far and wide, from nineteenth-century famine-struck Ireland to the India of the British Raj, from the trail of a mysterious Vietnamese sandwich (Banh Mi and Me) or The Best Cookies in the World, whether Desperately Resisting Risotto or discovering the perfect breakfast, Thorne is an erudite and intrepid guide who, in unveiling the gastronomic wonders of the world, also reveals us to ourselves.

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