The Perfect Egg and Other Secrets by Aldo Buzzi
By Aldo Buzzi
A witty and erudite little booklet concerning the joys of meals, with line drawings via New Yorker artist Saul Steinberg.
“The author who by no means talks approximately consuming, approximately urge for food, starvation, meals, approximately chefs and food, arouses my suspicion, as if a few important point have been lacking in him.” Scholarly, playful, idiosyncratic, and witty, Aldo Buzzi’s The ideal Egg is an day trip into the nutrients that has obsessed, provoked, and intrigued the writer via his existence. A e-book of genial and hugely sophisticated chat, enriched with own anecdotes, recipes, and quotations from literature and historical past, it's a tribute to the profound pleasures of nutrients. alongside the best way, the reader discovers recipes from Italy, France, Spain, Germany, and the us, similar by way of Buzzi in a tone that's informal yet delightfully responsive to element. He writes approximately tips to make lime soup, what is going into an olla podrida, different types of futurist delicacies, the adaptation among fit for human consumption and inedible pigeons, and the emotional resonance of overcooked pasta. And, in fact, he finds tips on how to prepare dinner the ideal egg.
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Additional info for The Perfect Egg and Other Secrets
39 MUNCHIES CRACKERS MAKES: ABOUT 30 CRACKERS PREPARATION about 20 minutes REFRIGERATION at least 30 minutes COOKING about 10 minutes INGREDIENTS 1¾ cups (200 grams) all‑purpose flour 1 tablespoon sugar 1 teaspoon table salt, plus more for dusting 2 pinches baking powder or Homemade Chemical Leavener 1 large egg, lightly beaten 1 tablespoon plus 1 teaspoon sunflower, peanut, or canola oil MAKES: ABOUT 1 /2 CUP (4 GRAMS) PREPARATION about 5 minutes These salty crackers are a breeze to make. Be sure to roll the dough wafer thin so that the baked crackers explode in your mouth.
Transfer to a bowl and cover with plastic wrap. Refrigerate for at least 1 hour before serving. The tapenade will keep in the refrigerator for up to 2 weeks if lightly coated with olive oil and well covered. 6 anchovy fillets, packed in oil 2 teaspoons dried herbes de Provence 2 teaspoons olive oil 1 teaspoon brandy 46 MUNCHIES MAKES: ABOUT 2 CUPS PREPARATION about 10 minutes COOKING 5 minutes INGREDIENTS 2 fresh, shiny eggplants ½ cup (125 grams) sheep’s milk plain yogurt Juice of ¼ lemon QUICK EGGPLANT PÂTÉ | Peel the eggplants and cut them into cubes.
MUNCHIES PRETZEL STICKS MAKES: ABOUT 60 PRETZELS PREPARATION about 15 minutes RESTING about 1 hour COOKING about 20 minutes INGREDIENTS 1 teaspoon active dry yeast 1 tablespoon lager beer 2 cups (250 grams) all‑purpose flour 1 teaspoon sugar 1 teaspoon table salt 2 teaspoons baking soda About 2 teaspoons sea salt NOTE YOU CAN SPRINKLE FLAVORINGS OTHER THAN SALT ON THE THE PRETZELS. . These crunchy sticks are easier to make than shaped pretzels—and they’re lightly flavored with beer (in place of malt, which is the traditional flavoring).