"The Perfect Egg" by Aldo Buzzi
I while ago I bought a lovely little book in a charity shop and what a wonderful find. I keep it by me to dip into whilst waiting for something e.g. for my man to come back to the car, or the kettle to boil, that sort of thing.
This collection of 39 essays on the matter of food and food related ponderings is a joy to read, erudite, funny, thoughtful, mouth watering, the writing is sublime and, as the Mail on Sunday says (although I don't always agree with them, I do here) ...
There are indeed a few recipes in the book but as the Mail on Sunday put it they are "almost incidental", they are also in some cases a little strange such as this boiled egg recipe from a fifteenth century chef ...
"Put fresh eggs into cold water and allow them to boil for the duration of a Paternoster or a little longer"!
Aldo Buzzi seems to have been quite a guy; we was an architect, a food and travel writer and seems to have done quite a lot in the film industry from set design to screenwriting. He lived to be 99. "The Perfect Egg" was published in Italian in 1979 and, luckily for me, was translated into English by one Guido Waldman and published in 2005. I cannot recommend this book highly enough - get it from Amazon here.
I shall certainly be looking out for his other writings, "A Weakness for Almost Everything" which was published in English in 1999 sounds particularly appealing.
Thank you Mr. Buzzi
In other News
This is the first fair day we have had since the festive season began; hopefully this bodes well for the rest of 2013. My darling and I went to nearby
a wander and a beer (or cider in my case).
The beach is stony but the stones are pretty and we kept picking up our
favourites but at the end of the walk we released them back into the wild.