Mouth Wide Open : A Cook and His Appetite by John Thorne - 2007

Farrar, Straus & Giroux. Used - Good. Used book that is in clean, average condition without any missing pages.

Farrar, Straus & Giroux. Used - Very Good. Used book that is in excellent condition. May show signs of wear or have minor defects.

Farrar, Straus & Giroux. Used - Good. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.

North Point Press. Used - Very Good. Very Good condition. Very Good dust jacket. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner’s name, short gifter’s inscription or light stamp.

North Point Press, 2007-11-27. Hardcover. Good. 1.5000 9.0000 6.3000. Hardcover in good to very good condition. All inside pages are in great shape. Minor shelf wear to the dust jacket. Dust jacket wrapped in protective cellophane. Ex library.

North Point Press, 2007-11-27. Hardcover. Very Good/Very Good. 9x6x1. HB/DJ, 2007, 1st print. Ships next day. Book is in very good shape; no tears, scribbles, highlighting or underlining; a little general wear; from a smoke-free environment.

North Point Press, 2007. First edition. . Hardcover. As New/Fine. A fine book in a fine dust jacket Sec 11B

San Francisco: North Point Press, 2007-11-27. First Edition. Hardcover. Like New. 8vo - over 7¾" - 9¾" tall. Fine/Very Good Plus condition, new looking first print copy, dj NOT price-clipped.

New York: North Point Press. Fine copy in fine dust jacket. 2007. 1st. hardcover. 8vo, 410 pp., Review copy with press release laid-in .

North Point Press, 2007. Hard cover. Very Good/Very Good. In Very Good+ condition with Very Good+ Dustjacket. 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.