The Perfect Egg
"The writer who never talks about eating, about appetite, hunger, food, about cooks and meals, arouses my suspicion, as though some vital element were missing in him." Scholarly, playful, idiosyncratic, and witty, Aldo Buzzi's The Perfect Egg is an excursion into the food that has obsessed, provoked, and intrigued the author through his life. A book of genial and highly refined chat, enriched with personal anecdotes, recipes, and quotations from literature and history, it is a tribute to the profound pleasures of food. Along the way, the reader discovers recipes from Italy, France, Spain, Germany, and the United States, related by Buzzi in a tone that is casual but delightfully attentive to detail. He writes about how to make lime soup, what goes into an olla podrida, varieties of futurist cuisine, the difference between edible and inedible pigeons, and the emotional resonance of overcooked pasta. And, of course, he reveals how to cook the perfect egg.
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Aldo Buzzi Amatrice Apicius apples Archestratus artichoke Artusi baked beans black pepper boil Bolognese sauce borage bowl broth bucatini butter carasau bread Carlo Emilio Gadda cheese chef chicken chicory chopped cookbook cooked ham cookery cuisine dessert dined discs dough eaten fish flavour fork fried futurist Gadda gastronomic glass gnocchi Guérard haute cuisine Italian juice kitchen lard leaves leeks lemon lime low heat lunch Maestro Martino matriciana meal meat menu milk minceur mixture napkin nowadays Olindo Guerrini omelette once onion orange pancake parsley pasta pastina pastina in brodo Pellegrino Artusi pieces pigeons plate polenta potatoes rabbit recipe restaurant risotto roast rösti Sainte-Menehould salad sauce saucepan Saul Steinberg semolina slices sopa de lima soup spaghetti sprinkle stew stove sugar supper taste tomato Translator trattoria turn veal vinegar white wine wooden spoon Zürich