Get whisked away by two chefs' varied styles of cooking

CHRIS Kimball and John Thorne are two of the best food writersworking in America today. But it's hard to imagine a pair moreopposite, both in format and temperament. Kimball has rebuilt Cook'sIllustrated from the ashes of the fallen Cook's Magazine, turning itinto a formidable publishing concern. Thorne is probably the foodworld's best-known penny press - his self-published Simple Cookingnewsletter may only have a circulation of a couple of thousand, butit is read by almost everyone in cooking who counts. Thedifferences in business approach pale beside the differences instyle. And the two of them just about define the two extremes oftechnical food writing today. This is seen …