Mouth Wide Open: A Cook and His Appetite

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Farrar, Straus and Giroux, Nov 25, 2008 - Cooking - 448 pages

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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User Review  - satyridae - LibraryThing

This book made me cranky more often than not. The authorial voice is one I found annoying due in no small part to the use of 'myself' when 'me' would have done. The recipes were interesting, to be ... Read full review


Then and NowBy Way of a Preface
Mouth Wide Open
The Marrow of the Matter
Bagna Caôda
The Reviewer and the Recipe
Maximum Marmalade
Cod Potatoes
Two with the Flu
Go Fry an Egg
The Grist on Grits
Horiátiki Saláta
Fiore di Finocchio
Cooked Midnight
Fasolia Gigantes
Random Receipts
The Cook Concocts his Midnight Snack

Pepper Pot Hot
The Laughing Nut
Signor Minestrone
Conflicted About Casseroles
Real Italians
Wok Fragrant
The Cook Prepares his Breakfast
The Ruminative Cook
Pasta with Anchovies
Sussing Out Satay
Mashed Potatoes
Cooking the Books
Have It Your Way
A Difficult Man
American Eats
Loose Canon
The Cook and the Gardener
Work Adventures Childhood Dreams
Also by John Thorne
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About the author (2008)

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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