Mouth Wide Open

A Cook and His Appetite

Nonfiction, Food & Drink, Food Writing
Cover of the book Mouth Wide Open by John Thorne, Matt Lewis Thorne, Farrar, Straus and Giroux
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Author: John Thorne, Matt Lewis Thorne ISBN: 9781466806467
Publisher: Farrar, Straus and Giroux Publication: November 25, 2008
Imprint: North Point Press Language: English
Author: John Thorne, Matt Lewis Thorne
ISBN: 9781466806467
Publisher: Farrar, Straus and Giroux
Publication: November 25, 2008
Imprint: North Point Press
Language: English

Ever since his first book, Simple Cooking, and its acclaimed successors, Outlaw Cook, Serious Pig, and Pot on the Fire, John Thorne has been hailed as one of the most provocative, passionate, and accessible food writers at work today. In Mouth Wide Open, his fifth collection, he has prepared a feast for the senses and intellect, charting a cook's journey from ingredient to dish in illuminating essays that delve into the intimate pleasures of pistachios, the Scottish burr of real marmalade, how the Greeks made a Greek salad, the (hidden) allure of salt anchovies, and exploring the uncharted territory of improvised breakfasts and resolutely idiosyncratic midnight snacks. Most of all, his inimitable warmth, humor, and generosity of spirit inspire us to begin our own journey of discovery in the kitchen and in the age-old comfort and delight of preparing food.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Ever since his first book, Simple Cooking, and its acclaimed successors, Outlaw Cook, Serious Pig, and Pot on the Fire, John Thorne has been hailed as one of the most provocative, passionate, and accessible food writers at work today. In Mouth Wide Open, his fifth collection, he has prepared a feast for the senses and intellect, charting a cook's journey from ingredient to dish in illuminating essays that delve into the intimate pleasures of pistachios, the Scottish burr of real marmalade, how the Greeks made a Greek salad, the (hidden) allure of salt anchovies, and exploring the uncharted territory of improvised breakfasts and resolutely idiosyncratic midnight snacks. Most of all, his inimitable warmth, humor, and generosity of spirit inspire us to begin our own journey of discovery in the kitchen and in the age-old comfort and delight of preparing food.

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