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.Pretty soon, there was the familiaraif unexpectedly leisurelyasound of corn popping. Maiz tostado takes longer to burst open than popcorn, so to prevent the kernels from burning, you have to keep tossing them, ... enough to catch the interest of gourmet sites, youa#39;ll find you have to do a little digging to locate things like canned native fruits or maiz. ... on packages of Wasa flatbread ($1.49) edging up to their sell-by date; jars of pungent black olives from Argentina (99Ac); and, recently, anbsp;...
|Title||:||Mouth Wide Open|
|Author||:||John Thorne, Matt Lewis Thorne|
|Publisher||:||Macmillan - 2008-11-25|