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The perfect egg and other secrets : recipes, curiosities, secrets of high- and low-brow cookery, from watered salad to boarding-house pastina in brodo, from Apicius to Michel Guérard, from Alexandre Dumas to Carlo Emilio Gadda, from the Curé de Bregnier to St. Nikolaus von Flüe Preview this item
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The perfect egg and other secrets : recipes, curiosities, secrets of high- and low-brow cookery, from watered salad to boarding-house pastina in brodo, from Apicius to Michel Guérard, from Alexandre Dumas to Carlo Emilio Gadda, from the Curé de Bregnier to St. Nikolaus von Flüe

Author: Aldo Buzzi
Publisher: New York : Bloomsbury : Distributed to the trade by Holtzbrinck Publishers, ©2005.
Edition/Format:   Print book : English : 1st U.S. edView all editions and formats
Summary:
"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."--The publisher - (July 2006).
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Document Type: Book
All Authors / Contributors: Aldo Buzzi
ISBN: 1582346046 9781582346045
OCLC Number: 60514945
Description: 150 pages : illustrations ; 19 cm
Contents: Sopa de lima --
Watered salad --
Avgolemono --
Sliced chicory --
Olla podrida --
Spaghetti bolognese, overcooked --
Augustus's asparagus --
The true cook --
Egg on leeks --
Sculpted meat --
Farfalle alla matriciana --
One-egg omelette --
Rabbit and polenta --
Stuffed pigeon --
Finanziera --
Galen's white soup --
Graveyard stew.
Responsibility: by Aldo Buzzi ; translated from the Italian by Guido Waldman ; with fourteen drawings by Saul Steinberg.
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Abstract:

"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."--The publisher - (July 2006).

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