tag:blogger.com,1999:blog-6732049007302130204.post8619630114461250175..comments2024-03-28T11:25:59.667+00:00Comments on More Cookbooks Than Sense: Nose to Tail Eating by Fergus Henderson: The Secret of St JohnJon Tsenghttp://www.blogger.com/profile/01916149961326205602noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6732049007302130204.post-79284522239209346312012-10-09T19:57:34.141+01:002012-10-09T19:57:34.141+01:00I think the Silver Spoon is just awful; it's b...I think the Silver Spoon is just awful; it's basically the Italian equivalent of the Good Housekeeping cookery book.<br />With the caveat that I haven't seen the original, and they made a horrid thing out of Ginette Mathieu's beautiful little 'Je Sais Cuisiner'.<br /> Against my better judgement I bought the Indian volume, which comes in a hessian sack. I couldn't resist since the author Pushpesh Pant is such a legend in Indian gastronomic circles and there is some interest but no editorial effort whatever has been made as clearly they don't expect anyone to try to cook the recipes.<br />The Ada Boni book is brilliant but only available in Italian. The only one of her works that's been well adapted is 'Italian Regional Cookery'.<br /> It would have been good if Phaidon had translated 'Il Talismano Della Felicita' instead.<br />Fanny Cradock recounts marrow on toast being served after England-France rugby matches in paris in the twenties, and it goes much further back, I believe. Indeed we had it at home sometimes in the sixties(when I was very young!)Tom Blachnoreply@blogger.comtag:blogger.com,1999:blog-6732049007302130204.post-71436164874485669562012-10-09T14:35:44.511+01:002012-10-09T14:35:44.511+01:00Yes. Although I have to say the version I saw in L...Yes. Although I have to say the version I saw in Lyon was pretty damn close to it! (apart from the lack of parsley). I guess I chalk it up to both countries having the same bright idea at the same time. (unless of course the chaps at the Brasserie Georges nicked it from St John - but the place is such an old crate I find that unlikely).<br /><br />Tx also for the tip about Ada Boni's book. I shall see if I can dig it up. On a related note do you have any opinions on The Silver Spoon, which seems to be pitching itself in a similar Italian household classic mould? I have a violent dislike of it (and anything that the cretins at Phaidon put out), but I remain open to persuasion...Jon Tsenghttps://www.blogger.com/profile/01916149961326205602noreply@blogger.comtag:blogger.com,1999:blog-6732049007302130204.post-27731569166969266392012-10-09T00:22:47.432+01:002012-10-09T00:22:47.432+01:00Marrow on toast is a fine old English savoury, not...Marrow on toast is a fine old English savoury, nothing invented about it whatever. You're right though about the St.John aesthetic being Italian though the insolence of the staff is uniquely British. Looking at Ada Boni's fabulous book about Roman cooking from 1929 I am struck forcibly with the thought that if you took away the pasta dishes it could perfectly well double up as a St. John book.<br /> Tom Blachnoreply@blogger.com