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1 Burnside Cooking and Food- Food Writing

This title in other editions

Mouth Wide Open: A Cook and His Appetite

by

Mouth Wide Open: A Cook and His Appetite Cover

 

Synopses & Reviews

Publisher Comments:

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.

Review:

"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." Publishers Weekly (Copyright Reed Business Information, Inc.)

About 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.

Product Details

ISBN:
9780865476288
Subtitle:
A Cook and His Appetite
Author:
Thorne, John
With:
Thorne, Matt Lewis
Author:
Thorne, John And Matt Lew
Author:
Thorne, Matt Lewis
Publisher:
North Point Press
Subject:
General
Subject:
Cookery
Subject:
General Cooking
Subject:
Essays
Edition Description:
Trade Cloth
Publication Date:
20081125
Binding:
Electronic book text in proprietary or open standard format
Language:
English
Illustrations:
Includes a Bibliography and an Index
Pages:
448
Dimensions:
9.00 x 6.00 in

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Related Subjects

Cooking and Food » Food Writing » General

Mouth Wide Open: A Cook and His Appetite Used Hardcover
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$6.50 In Stock
Product details 448 pages North Point Press - English 9780865476288 Reviews:
"Publishers Weekly Review" by , "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." Publishers Weekly (Copyright Reed Business Information, Inc.)
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