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Title: A celebration of recipes and techniques more than a 'how-to' guide
Review: Italian essayist Aldo Buzzi's book about the food which has intrigued him all his life is a celebration of recipes and techniques more than a 'how-to' guide. With a scholarly, witty observational style, Buzzi provides some delectable insights into food appreciation: "...the best way to cook pigeon? We cannot do better than mention Gadda's stuffed pigeons 'roasted in a casserole with sprigs of rosemary and new potatoes, moderately sweet and on the small side, a touch overcooked but seasoned by the gravy produced by these very pigeons."
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