The Unprejudiced Palate: Classic Thoughts on Food and the Good Life by Angelo M.

Description: The Unprejudiced Palate by Angelo M. Pellegrini, Ruth Reichl, Mario Batali Written in the 50s, when watery pot roast and martinis were Americas idea of fodder for dinner parties, this book provides recipes for risotto, rabbit, chicken, polenta, greens, and cardoons. The author writes just as lovingly about working in his garden as he does about cooking the foods he grows in it. FORMAT Paperback LANGUAGE English CONDITION Brand New Publisher Description Like M.F.K Fishers How to Cook a Wolf, Angelo Pellegrinis 1948 celebration of food and cooking in America is a an unforgettable food classic.First issued in 1948, when soulless minute steaks and quick casseroles were becoming the norm, The Unprejudiced Palate inspired a seismic culinary shift in how America eats. Written by a food-loving immigrant from Tuscany, this memoir-cum-cookbook articulates the Italian American vision of the good life- a backyard garden, a well-cooked meal shared with family and friends, and a passion for ingredients and cooking that nourish the body and the soul. Author Biography Angelo Pellegriniwas born in 1904 in Cassabianca, Italy, and came to United States when he was ten years old. He graduated from the University of Washington, where he also received a PhD in English literature and was a professor of literature. His first book,The Unprejudiced Palate,was published in 1948, and was followed byImmigrants Returnin 1951,Americans by Choice in1956, andWine and the Good Lifein 1965. In 1946, Pellegrini published a recipe for pesto inSunsetmagazine, which was likely the first introduction of the sauce into American culinary culture. He died in 1991.Ruth Reichlis the bestselling author of the memoirsGarlic and Sapphires,Tender at the Bone,andComfort Me with Applesand the novelDelicious!She was editor in chief ofGourmetmagazine for ten years. She lives in upstate New York with her husband and two cats.Mario Batalis world now encompasses three New York City restaurants-Babbo, Lupa, and Esca-as well as a wine store, the Italian Wine Merchant. He has several television credits, including the Food Networks popular Molto Mario, as well asMario Batali Eats Italy. He lives in New York City with his wife and two sons. Review "I have always thought that Angelo Peligrini misnamed his charming but opinionated book. It should have been called the Prejudiced Palate, because he is so absolutely sure and unwavering in his vision of how to live a beautiful and delicious life. And I think hes right." –Alice Waters, Owner, Chez Panisse"Like great dishes, great writing remains in our memory forever. Angelo Pellegrinis THE UNPREJUDICED PALATE is a lesson in how to enjoy life in an elegant and highly civilized way." – Jacques Pépin "Angelo Pellegrini remains undoubtedly one of Americas greatest food writers. But THE UNPREJUDICED PALATE is not just about cooking; its about taking the time to slow down and savor life. This delightful classic is a must read for those who live in our fast-food nation." –David Rosengarten, author of Its All American Food, The Dean and DeLuca Cookbook and Taste "THE UNPREJUDICED PALATE is a forgotten gem from what might be remembered as the Golden Age of American food writing. This Italian born, beloved Seattle professor, friend and colleague of MFK Fisher, wrote with charm, wit, and a rare intelligence about food." –Mark Kurlansky, author of Salt, Cod, 1968 "Angelo Pellegrinis very personal view of cookery in America in the late forties is erudite, fascinating and at times screamingly funny. His descriptions of his Italian familys favorite dishes are so complete that they might as well be recipes, each more delicious sounding than the next"–Daniel Bouloud "THE UNPREJUDICED PALATE is a savory treat that, like a fine wine or good stinky cheese, has improved with age" –Jessica Harris, author of The Africa Cookbook and Beyond Gumbo Review Quote "I have always thought that Angelo Peligrini misnamed his charming but opinionated book. Excerpt from Book "1 A SLIGHT TOUCH OF HERESY WE HAD just won the game that gave us the Coast Conference championship in football. Bills parents had left that morning to spend the week end at their cottage on Puget Sound, and we were to have the house to ourselves. What an opportunity to stage a jolly undergraduate brawl! Would I prepare the dinner? Why not? Had I any experience in cooking? No. Would I know how to proceed? Why, of course. All Italians can sing. All Italians can cook. All Italians can ... Bill was amazed at my confidence--and somewhat worried for we had invited, among others, a favorite professor of philosophy who was a practicing gourmet and of whom we were in considerable awe. I had not, until then, undertaken anything more ambitious than frying an egg. And yet, I must confess my confidence was genuine. Without hesitation I proceeded with the shopping. My selection of a rabbit--mildly shocking to Bill and the girls--was an almost instinctive choice. At home, that animal had been more or less traditional fare for the Sunday dinner. Except for the artichokes, which occasioned some bewilderment, the other items on the menu were less uncommon and therefore more reassuring to my friends. I said I had had no experience in cooking. Well, that is only a partial truth; for I had always lived in a delightfully culinary atmosphere and had served, so to speak, an unconscious apprenticeship in the kitchen. How often had I dressed a rabbit, or assisted Father with the task, on Saturday afternoon! How often had I gone to the garden, at Mothers bidding, to get a sprig of thyme, a bit of rosemary, a little parsley, as she salted and peppered the rabbit and laved it in olive oil preparatory to roasting it! And ho! the number of times I had minced herbs under Mothers occasionally impatient scrutiny! Without actually being aware of it I had absorbed considerable culinary skill--had become something of a cook before I had attempted to cook anything at all. As I prepared the rabbit for the roaster, I remembered without effort a procedure that I must have unwittingly observed a thousand times. I rubbed the rabbit with garlic, salted and peppered it thoroughly, and stuffed the visceral cavity with a variety of herbs taken from the garden of an Italian acquaintance. I asked Bill for some olive oil--without success. But I had seen the article for sale in drug stores, so I asked to see the medicine cabinet. There it was, flanked by iodine and listerine! Bill told me his mother rubbed it on her scalp. He wasnt quite sure. I poured it into the roaster and on the rabbit. While the little animal was sizzling in the oven, I cleaned and halved the artichokes, a task I had reluctantly performed hundreds of times. I minced a little garlic and parsley which I worked into the artichokes after they had blanched for a few minutes. At the proper time I put them in the pan with the rabbit and basted them carefully with the oil, which by that time had been enriched with the meat juice. Frankly, I do not remember whether the result even approached Mothers roast rabbit. The occasion was extraordinarily gay, thanks to an excellent wine provided by an Italian friend. The procedure and menu were sufficiently unorthodox to disarm bright western undergraduates who were hell-bent on emancipation from all traces of provincialism. I also remember having pitched their expectations rather high with the announcement that the dish had been a favorite of the sumptuous Borgias, and that all Florentines--including myself--prepare it with enviable skill. (I have learned since that even a pretty fair gourmet can be conditioned to make the proper response.) Well! the food must have been rather good than bad. The professor was eloquent in his expressions of praise and quite metaphysical in his analysis of the flavor. He used such words as "essence," "synthesis," "substance"; and unless my memory fails me, at one point in his verbal exuberance he used the word "universal" in referring to the rabbit. To an immigrant boy who was just learning his way around at the University, the professors performance was very impressive. What a pity that I had eaten roast rabbit so many times without enjoying its metaphysical subtleties! When dinner was over I was certain of one thing: the particular rabbit that I had prepared was consumed to the last morsel. To that dinner, conceived in student gaiety and executed in utter innocence, may be traced a myth that, on occasion, has caused me considerable embarrassment. It was immediately bruited abroad that I was a chef of extraordinary resources, and that in the preparation of certain dishes I utilized the culinary secrets of the Borgias. Homes and apartments were placed at my disposal if only I would prepare a dinner for "a very select group." During the ensuing year I repeated the rabbit dish--I didnt dare attempt anything else!--forty or fifty times. Meanwhile I was trying desperately to live up to a reputation for which, I felt honestly, there was absolutely no foundation--except, possibly, a certain na Details ISBN0812971558 Author Mario Batali Short Title UNPREJUDICED PALATE Language English ISBN-10 0812971558 ISBN-13 9780812971552 Media Book Format Paperback DEWEY 641.013 Year 2005 Imprint Modern Library Inc Subtitle Classic Thoughts on Food and the Good Life Place of Publication New York Country of Publication United States Residence US Death 1991 Pages 272 DOI 10.1604/9780812971552 UK Release Date 2005-08-09 Series Modern Library Food AU Release Date 2005-08-09 NZ Release Date 2005-08-09 US Release Date 2005-08-09 Birth 1938 Affiliation Professor of Political Science, University of Minnesota Position Professor of Political Science Qualifications Ph.D Publisher Random House USA Inc Publication Date 2005-08-09 Edited by Ruth Reichl Audience General We've got this At The Nile, if you're looking for it, we've got it. 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