Mouth Wide Open: A Cook and His Appetite
by John Thorne, Matt Lewis Thorne
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Book Summary Information
Author: John Thorne, Matt Lewis ThorneEdition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2007-11-27
ISBN: 0865476284
Number of pages: 448
Publisher: North Point Press
Book Reviews of Mouth Wide Open: A Cook and His Appetite
Book Review: A Thorne in my side; or, good cooking for the less than elite
Summary: 5 Stars
I always appreciate the careful reviews of Mr. Marold. I see he has fallen into Mr. Thorne's trap. I myself did until I figured out that Mr. Thorne is a bona fide crank. He is a cranky writer and a bitter observer of the food scene. Hence his appreciation of bitter marmalade. And then he turns right around and gives you new direction on good jams and preserves that he now prefers.
Now that am poor again, "Mouth Wide Open" is the perfect book for me in these miraculous times of ours. I have not yet bought this latest book of his, I but keep renewing from my library as I slowly work through it. He makes hash of our cult chefs and turns on the kitchen sink disposal for our kitchen celebrities. He is looking to pick a fight. He does not like to spend money. He wants to play with his food. Bravo!
There is nothing much more fun than a food fight. So long as you hang in with his extended diatribes, Mr. Thorne eventually gets around to his points. He got me so excited with something he got from a box of De Cecco fusilli pasta that I went out and bought a box. I had been buying boutique pasta at three times the price, but there it was with the same dang "Fusilli with Tomato and Green Olive Sauce" on the back. Thorne turns the makings inside out and upside down (NO TOMATOES!!), but he works into a variation that rhymes pretty well.
His chapter on Cod and Potato is for the ages. This is a book for reading, argument (even if only alone) and only then cooking. He likes powerful cooking concepts that can play out in different ways without quite loosing touch.
Try his fooling around with making mayo on a plate with a fork. You could learn sumpin'.
What finally sold me on him and this book is how often he sent me scurrying for more information before making anything. Two dozen searches on the internet and nearly as many in the local low brow market. He gives credit to all who have helped him on his way and lets fly against all those who presume and posture.
Spend much pre-cooking time with him and argue along the way, but never fail to give a fair hearing. I notice tag suggestions include Alice Waters and California Cuisine. Guess again...
At the end of each workout has transformed an inspiring recipe into a new incarnation. His hope is that you can develop the same knack. Worth every star.
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