The Perfect Egg

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Bloomsbury Publishing USA, Dec 12, 2008 - Cooking - 160 pages
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"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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Contents

Sopa de lima
3
Sliced Chicory
20
The True Cook 95
35
Oneegg Omelette
48
Finanziera
63
Crow Soup
73
Borage Fritters
88
Carasau Bread
101
Home Cooking
121
Arme Ritter
135
Copyright

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About the author (2008)


Aldo Buzzi was born in Como in 1910. He is an architect and an essayist who worked in Italian cinema and as a publisher for many years. Aldo Buzzi lives in Milan.



Saul Steinberg (1914-1999) was one of America's best-loved artists, renowned for the drawings that appeared in the New Yorker and for the artwork exhibited internationally in museums and galleries. He and Aldo Buzzi met in architecture school in Milan in the 1930s and remained close friends until Steinberg's death.

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