Mouth Wide Open: A Cook and His Appetite by Thorne John & Thorne Matt Lewis

Author:Thorne, John & Thorne, Matt Lewis [Thorne, John]
Language: eng
Format: epub
Publisher: Farrar, Straus and Giroux
Published: 2008-11-25T05:00:00+00:00

And in the army camps a new ritual has begun: instant coffee is put in cups and water is added, drop by drop; all the while a spoon is beaten against the side of the cup, until the drink is total froth and creamy. You can almost locate an army camp in the dark by the sound of the rhythmic beating of spoons against cups, like some ancient drummed message echoing from hill to hill.

Pasta with Anchovies

So much depends on the fine points for [pasta with anchovies] to be right…It’s not nearly as foolproof as aglio-olio, with which it competes in popularity in Campania, because there’s an extra ingredient to showcase and balance. In the province of Salerno, where anchovies are still preserved under salt or salt water in crockery, everyone understands these fine points, although, of course, not everyone agrees on what they are.

—Arthur Schwartz, Naples at Table

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