Mouth Wide Open: A Cook and His Appetite

Mouth Wide Open: A Cook and His Appetite

by John Thorne, Matt Lewis Thorne
     
 

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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

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Overview

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.

Editorial Reviews

From the Publisher

“Those new to [Thorne's work] will experience the joy of prose that welcomes you to the hearth and invites you to stay . . . Each nuance and thought provides a doorway into the contemplation of a life well-savored.” —Kyla Wazana, San Francisco Chronicle on Pot on the Fire

“The Thornes will bring out the culinary adventurer in you, whether or not you ever leave home . . . Everthing John Thorne writes, in prose rubbed shiny like river stones, is . . . rich in substance and texture.” —Sylvia Carter, Newsday on Pot on the Fire

“With every collection, [Thorne's] accounts . . . make richer reading.” —Corby Kummer, The New York Times Book Review on Pot on the Fire

Linda Kulman
John Thorne's Mouth Wide Open is a journey around his own kitchen. His exhaustive essays, most of which were previously published in his food letter, "Simple Cooking," tackle all manner of dishes, including some, like fried eggs, that might seem beneath consideration. Thorne deconstructs each recipe until he understands not just how it evolved but what each ingredient contributes. In an era marked by celebrity chefs and mundane microwavable meals, the amiable author takes pleasure in "the laying of hands on real food," a process he makes approachable to others through both his commentary and recipes. "Cooking is about doing the best with what you have...and succeeding," he writes. Thorne succeeds masterfully.
—The Washington Post
Publishers Weekly

This cornucopia of previously published pieces by James Beard Award-winning food writer Thorne, from his newsletter, "Simple Cooking," along with a few from other publications, showcases his relaxed, unfussy attitude, refreshing in this age of cookbook and food-personality overabundance. That casualness comes through on subjects from bagna cauda to pepper pot. It's all foodstuff to him, and his affection for foods of all kinds is boundless. Some of the most intriguing suggestions, reprinted from a regular feature of the newsletter, reflect an awareness that the avocado-green electric range is as legitimate as the Viking. Thorne likes to delve into the source and cultural history of individual dishes, and many spur-of-the-moment concoctions, whose recipes are given, were prepared out of a sense of what-the-heck invention and appetite. He fervently promotes his belief that in every foodie lurks a cook capable of doing wonders with prepared foods, that the opposite also holds, and that the ultimate authority on food is the person eating. (Dec.)

Copyright 2007 Reed Business Information

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Product Details

ISBN-13:
9780374531430
Publisher:
Farrar, Straus and Giroux
Publication date:
11/25/2008
Edition description:
First Edition
Pages:
448
Product dimensions:
8.26(w) x 5.42(h) x 0.77(d)

Meet the Author

John Thorne and Matt Lewis Thorne live in Northampton, Massachusetts, where they publish the food letter Simple Cooking. Their most recent book, Pot on the Fire, won a James Beard Foundation Book Award.

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