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Omnes Artes
Carlo Cracco
The squaring of the egg
With artwork by Claudio Papola
Fernando Folini Productions, pp. 90, euro 25,00
ISBN 88-7266-068-8 |
Go to
Italian
Version |
In this new publication of the series Omnes Artes, titled “The squaring of the egg”, Carlo Cracco leads us to discover the egg unheard-of faces, showing us how it can become, from a simple and traditional piece of food, the startling king of the table and change its natural shape turning into a greedy square.
Carlo Cracco’s “neoclassical art of cooking” makes the egg the hero of four astounding recipes: marinated egg yolk with white asparagus and fresh almonds; marinated egg yolk with barley white omelette and Sichuan pepper; potato soup with dried capers and grated egg; marinated egg yolk with sepia and glacialis…
…“like an old, skilled actor, the egg changes its clothes and consistency in a few minutes of cooking. But just as it is a mistake to think one knows an actor thoroughly just because one has seen him in all his guises, so also it is an error to believe that one deeply knows the egg just because one has tasted all the recipes traditional cooking has devised for it so far”.
Carlo Cracco doesn’t merely suggest the egg in its homely dress but introduces also other topics linked to it: the egg as an object of mathematical interest, as it is for Luciano Buggio, a woodworker keen on numbers and geometries; the egg as the symbol of the creation of the world through the words of Plato and Constantin Amariu; the egg lending its shape to many artists and designers’ inspiration.
Lastly, Eugène Ionesco gives us a final lesson of cooking from his collection of plays “Teatro 2” where he teaches us how to prepare a respectable hard-boiled egg.
All this is included in the small and precious object-book “The squaring of the egg”, both Italian and English version, with an original artwork by Claudio Papola.
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