Mouth Wide Open: A Cook and His AppetiteMacmillan, 2007 - 410 ページ 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. |
目次
The Marrow of the Matter | 3 |
The Reviewer and the Recipe | 27 |
Maximum Marmalade | 41 |
Cod Potatoes | 58 |
Two with the Flu | 70 |
Pepper Pot Hot | 79 |
The Laughing Nut | 100 |
Signor Minestrone | 109 |
Peanut sauce curryflavored | 225 |
Mashed Potatoes | 230 |
The Grist on Grits | 250 |
Finocchio | 265 |
Chicken satay 221 | 269 |
Fasolia Gigantes | 283 |
Shrimps de Jonghe creamy shrimp casserole 129 | 304 |
Baked Fat | 317 |
Conflicted About Casseroles | 125 |
Real Italians | 143 |
Wok Fragrant | 155 |
Beef Kidney | 169 |
Eggs Baked in Cream | 172 |
Pasta with Anchovies | 198 |
Have It Your Way | 331 |
A Difficult Man | 353 |
The Cook and the Gardener | 368 |
381 | |
406 | |
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