The Perfect Egg: And Other Secrets

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."

Slim, stylish - and about food. How could you not buy the book? It is perfect for loo reading - a chapter takes less than three minutes. It reads like a gossipy natter in a cafe, which is a welcome change from the sometimes heavy-minded stuff I often get stuck with. Aldo covers ground with anecdotes and observations, he name drops shamelessly and throws in tips and recipes for those who want to take the book out of the loo and into the kitchen. I loved it, and on the merit of having a "quickie" for those odd three to five minute interludes, I heartily recommend it. As a companion reader of a fully-pedigreed stripe, let me also recommend "The Art of Eating" by MFK Fisher, which is everything Aldo's book is but in a very much more detailed and fascinating work. Hell, buy them both!