Mouth Wide Open : A Cook and His Appetite

by John Thorne with Matt Lewis Thorne

• ISBN13: 9780865476288
• ISBN10: 0865476284
• Edition: Reprint
• Format: Trade Book
• Copyright: 2007-11-27
• Publisher: North Point Press

Summary

Ever since his first book,Simple Cooking, and its acclaimed successors,Outlaw Cook,Serious Pig,andPot on the Fire, John Thorne has been hailed as one of the most provocative, passionate, and accessible food writers at work today. InMouth WideOpen,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.

Author Biography

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.

Table of Contents

List of Recipes	p. xi
Author's Note	p. xix
Then and Now-By Way of a Preface	p. xxi
Mouth Wide Open
The Marrow of the Matter	p. 3
Bagna Caoda	p. 8
The Reviewer and the Recipe	p. 27
Maximum Marmalade	p. 41
Cod & Potatoes	p. 58
Two with the Flu	p. 70
Pepper Pot Hot	p. 79
The Laughing Nut	p. 100
Signor Minestrone	p. 109
Conflicted About Casseroles	p. 125
Real Italians	p. 143
Wok Fragrant	p. 155
The Cook Prepares His Breakfast
Beef Kidney	p. 169
Bread-Cup Eggs	p. 170
Scrambled Eggs with Chunks of Avocado	p. 171
The Sensation	p. 172
Eggs Baked in Cream	p. 172
Rice Browns	p. 173
Canned Beef Tamales: Q&A	p. 173
Eggs Florentine	p. 175
Fried-Corn-and-Onion Omelet	p. 175
Return to Halloumi	p. 176
Five-Month-Old Croissant	p. 177
The Ruminative Cook
Falafel	p. 181
Pasta with Anchovies	p. 198
Sussing Out Satay	p. 208
Mashed Potatoes	p. 230
Go Fry an Egg	p. 235
The Grist on Grits	p. 250
Horiatiki Salata	p. 257
Fiore di Finocchio	p. 265
Cooked Midnight	p. 274
Fasolia Gigantes	p. 283
Random Receipts	p. 291
The Cook Concocts His Midnight Snack
Baked Fat	p. 317
Sauteed Spinach Stems	p. 318
Bagel mit Wiener Salswasser	p. 319
Sweet Corn and Milk	p. 320
Mystery Meat	p. 320
Khai Pen	p. 321
Headcheese	p. 322
Cilantro Sandwich	p. 323
Hot Dog with Norwegian Potato Flatbread	p. 323
Swedish Meatballs	p. 324
Bok Choy	p. 326
Smoked Kielbasa-Casing Po' Boy	p. 326
Cooking the Books
Have It Your Way	p. 331
A Difficult Man	p. 353
American Eats	p. 359
Loose Canon	p. 363
The Cook and the Gardener	p. 368
Work Adventures Childhood Dreams	p. 376
Bibliography	p. 381
Index	p. 391
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