Mouth Wide Open

A Cook and His Appetite

John Thorne with Matt Lewis Thorne

North Point Press

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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 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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Book Excerpts

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THE MARROW OF THE MATTER

I was nine years old. I had been helping set the table for Christmas dinner, covering it with the freshly ironed linen cloth, setting out the good china and the carefully polished silverware. I had just added the finishing touch—my mother’s prize pair of silver candelabra—and was now hanging out in the kitchen, standing beside the baked ham resplendent on our largest platter. As my mother mashed the potatoes, I stealthily pulled off little bits of crusty fat from around the ham’s edges and popped them into my mouth.

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Reviews

Praise for Mouth Wide Open

Praise for Pot on the Fire:
 
“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
 
"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
 
"With every collection, [Thorne's] accounts . . . make richer reading." --Corby Kummer, The New York Times Book Review

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About the Author

John Thorne with Matt Lewis Thorne

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.

John Thorne
Matt Lewis Thorne

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Available Formats and Book Details

Mouth Wide Open
A Cook and His Appetite
John Thorne with Matt Lewis Thorne

e-Book Agency

e-Book Agency
Farrar, Straus and Giroux
North Point Press
November 2008
e-Book Agency
ISBN: 9781466806467
ISBN10: 146680646X
448 pages, Includes a Bibliography and an Index
$9.99

Trade Paperback

Trade Paperback
Farrar, Straus and Giroux
North Point Press
November 2008
Trade Paperback
ISBN: 9780374531430
ISBN10: 0374531439
5.5 x 8.25 inches, 448 pages, Includes a Bibliography and an Index
$16.00
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North Point Press

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