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The Perfect Egg

3.70  ·  Rating details ·  69 ratings  ·  13 reviews
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.
Paperback
Published December 1st 2005 by Bloomsbury UK (first published 1979)
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3.70  · 
Rating details
 ·  69 ratings  ·  13 reviews


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Roberta
Finalmente qualcuno che mi ha spiegato come fare un uovo al tegamino! Non mi è mai riuscito benissimo, ora so perché.
Il libretto alterna piatti esotici e bucatini all'amatriciana, ricettari dell'antica Roma e risotto alla milanese. Molto carino, scorre velocissimo ed è un'ottima scelta per un momento di relax.
sam
Oct 24, 2008 rated it really liked it
Today I waited half an hour, standing, in about 500% humidity, while feeling sick, for a bus service that would only begin an hour later, so I pulled out Aldo Buzzi's The Perfect Egg and Other Secrets to cheer myself up. Look at that title, aren't you smiling already? His mind is so adorable and charming. The first secret is on a particularly perfect sopa de lima, lime soup, that he had in Yucatán, Mexico. In the first paragraph, these words: "The lima is a miniature tropical lemon, perfectly r ...more
J
Jan 22, 2010 rated it really liked it
Recommends it for: chefs, travelers, Nabokov fans
Recommended to J by: Sarah Denaci
This is not recipe-heavy, though if you flip through it, it may seem that way. I read this cover to cover in an hour or two; I have decided to make a fried egg with leeks and artichoke soup.

The writings are simple and charming and short; perfect for travel reading or for a cook between serious books.
Mariocarboni
Apr 27, 2014 rated it really liked it  ·  review of another edition
Shelves: cibo
Interessante un po' snob più per chi mangia che per chi cucina, la descrizione della fattura del carasau ricorda un intervento chirurgico. Altra cosa è vedere con i propri occhi
Maurizio Manco
"Nei periodi di decadenza il culto della cucina diventa eccessivo." (p. 35)

"Dio fece il cibo, il diavolo i cuochi". - James Joyce (cit. a p. 103)
Nick
Jan 01, 2009 rated it really liked it
Shelves: food, essays
sweet, wandering little essays on food and everything else. various recipes of dubious application, but this seems like a side point.
Giovanna
Dec 06, 2010 rated it really liked it
Shelves: food
I want carasau bread!
Giuseppe D'Antonio
Gustosissimo
Jessica
Jun 29, 2016 rated it liked it
Shelves: essays, food, non-fiction
This is a bizarre collection of essays by modern tastes, but I enjoyed Buzzi's revelations about simple things.
Jess Lee
Feb 16, 2013 rated it really liked it
passion, love, chauvinism, none-too-impeccable hygiene, and only the very best of meals had by the good people. What's not to love?
dv
Aug 29, 2017 rated it really liked it  ·  review of another edition
Shelves: altro
Lettura piacevole, colta e, ovviamente, da far venir e l'acquolina in bocca. Deludenti le illustrazioni di Steinberg, decontestualizzate e mal riprodotte.
Lisa
Dec 01, 2013 rated it liked it
Very enjoyable, rambling collection of all sorts of food trivia and rather weird recipes, many of which I would probably never try.
Claudia
Feb 27, 2019 rated it it was amazing  ·  review of another edition
Shelves: 2019, 60_2019
Ho deciso di dare 5 stelline a questo manualetto di cucina perché è uno dei libri più divertenti che io abbia letto negli ultimi anni. In metro leggevo ridacchiando, e ho rischiato di mancare più e più volte la mia fermata perché ero assorta nella lettura. E quindi un po' per il premio a cotanto divertimento, e un po' perché spero che questo manualetto di Aldo Buzzi sia "riscoperto" da noi lettori mainstream e non rimanga rilegato magari solo alla nicchia degli studiosi della letteratura italian ...more
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Aldo Buzzi was an author and architect.

Buzzi graduated from Milan School of Architecture in 1938. Though primarily an author of travel and gastronomy books, he also worked as an architect; as assistant director, scene writer, and screen writer for various film production companies in the former Yugoslavia, and in Rome, Italy, and France. He edited the following films: La Kermesse heroica, Ridolini
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