Mouth Wide Open

“More than any book I’ve read, [Mouth Wide Open] illustrated the art and pleasure of cooking through bold and creative gestures in the kitchen.” —David Takami, The Seattle Times

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.

“John Thorne is the antidote to trendy food writing, a literate man who produces pleasurable, instructive, even profound prose, along with satisfying recipes.” —Mark Bittman, The New York Times

“In an era marked by celebrity chefs and mundane microwaveable meals, [Thorne] takes pleasure in ‘the laying of hands on real food’ . . . [He] succeeds masterfully.” —Linda Kulman, The Washington Post Book World