South Wind Through the Kitchen
by Elizabeth David | 
Serious Pig
by John Thorne |
The Unprejudiced Palate
by Angelo M. Pellegrini |
Mouth Wide Open
by John Thorne |
Pot on the Fire
by John Thorne |
An Omelette and a Glass of Wine
by Elizabeth David |
Beard on Food
by James Beard |
With Bold Knife and Fork
by M. F. K. Fisher | 
Home Cooking
by Laurie Colwin |
More Home Cooking
by Laurie Colwin |
Becoming a Chef
by Andrew Dornenburg | 
Unmentionable Cuisine
by Calvin W. Schwabe | 
Simple Cooking
by John Thorne | 
An Everlasting Meal
by Tamar Adler |
Moro East
by Samuel Clark | 
The Unofficial Harry Potter Cookbook
by Dinah Bucholz |
Plenty
by Yotam Ottolenghi |
Artisan Bread in Five Minutes a Day
by Jeff Hertzberg |
Jamie's 15-Minute Meals
by Jamie Oliver |
The Classic Italian Cookbook
by Marcella Hazan |
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.