An iconoclastic eater encourages readers to listen to their thoughts and create their own recipes and shares his essays about his earliest cooking lessons and his opinions on the food writers of the past ten years.

Outlaw Cook

Cookbooks, Food & Wine

Thorne, John

Thorne, Matt Lewis

Cooking Education & Reference

Farrar. Straus & Giroux

Mouth Wide Open: A Cook and His Appetite

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.

NORTH POINT PRESS

In essays ranging from his earliest cooking lessons in a cold-water walk-up apartment on New York's Lower East Side to opinions both admiring and acerbic on the food writers of the past ten years, John Thorne argues that to eat exactly what you want, you have to make it yourself. Thorne tells us how he learned to cook for himself the foods that he likes best to eat, and following along with him can make you so hungry that his simple, suggestive recipes will inspire you to go into the kitchen and translate your own appetite into your own supper.

Biographies & Memoirs

Professionals & Academics

Serious Pig: An American Cook in Search of His Roots

In this collection of essays, John Thorne sets our to explore the origins of his identity as a cook, going “here” (the Maine coast, where he’d summered as a child and returned as an adult for a decade’s sojourn), “there” (southern Louisiana, where he was captivated by Creole and Cajun cooking), and “everywhere” (where he provides a sympathetic reading of such national culinary icons as the hamburger, white bread, and American cheese, and sits down to a big bowl of Texas red). These intelligent, searching essays are a passionate meditation on food, character, and place.

One of the nation's great food writers offers his own uncompromising take on international food and cooking, from the Irish potato famine to the shores of India. 15,000 first printing.

Pot on the Fire: Further Exploits of a Renegade Cook

North Point Pr

In this collection of essays, John Thorne sets our to explore the origins of his identity as a cook, going "here" (the Maine coast, where he'd summered as a child and returned as an adult for a decade's sojourn), "there" (southern Louisiana, where he was captivated by Creole and Cajun cooking), and "everywhere" (where he provides a sympathetic reading of such national culinary icons as the hamburger, white bread, and American cheese, and sits down to a big bowl of Texas red). These intelligent, searching essays are a passionate meditation on food, character, and place.

Pot on the Fire is the latest collection from "the most enticing, serendipitous voice on the culinary front since Elizabeth David and M.F.K. Fisher" (Connoisseur). From nineteenth-century famine-struck Ireland to the India of the British Raj, from the bachelor's kitchen to the Italian cucina, Thorne is an entertaining, erudite, and inventive guide to culinary adventuring and appreciation.

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.

See the best price to sell, buy, or rent books by Thorne, Matt Lewis. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Thorne, Matt Lewis

See the best price to sell, buy, or rent books by Thorne, Matt Lewis. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Outlaw Cook

Mouth Wide Open: A Cook and His Appetite

Outlaw Cook

Serious Pig: An American Cook in Search of His Roots

Pot on the Fire: Further Exploits of a Renegade Cook

Serious Pig: An American Cook in Search of His Roots

Pot on the Fire: Further Exploits of a Renegade Cook

Mouth Wide Open: A Cook and His Appetite