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Perfection Salad: Women and Cooking at the Turn of the Century by Laura Shapiro

Cooking with Pomiane by Edouard de Pomiane

High Bonnet: A Novel of Epicurean Adventures by Idwal Jones

Katish: Our Russian Cook by Wanda L. Frolov

The Supper of the Lamb by Robert Farrar Capon

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Endless Feasts: Sixty Years of Writing from Gourmet

Remembrance of Things Paris: Sixty Years of Writing from Gourmet

2005 Modern Library Paperback Edition

Introduction copyright © 2005 Mario Batali

Series introduction copyright © 2005 Ruth Reichl

Copyright © 1948, 1976 by Angelo Pellegrini

All rights reserved.

Published in the United States by Modern Library, an imprint of The Random House Publishing Group, a division of Random House, Inc. , New York.

MODERN LIBRARY and the TORCHBEARER Design are registered trademarks of Random House, Inc.

Originally published in 1948 by Macmillan Books, New York. This edition published by arrangement with the Estate of Angelo Pellegrini.

LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA

Pellegrini, Angelo M. The unprejudiced palate: classic thoughts on food and the good life / Angelo Pellegrini; introduction by Mario Batali. p. cm. —(Modern Library food series) Originally published: Macmillan, 1948. eISBN: 978-0-307-78676-0 1. Gastronomy. 2. Cookery. I. Title. II. Modern Library food. TX633. P3823 2005 641’. 01’3—dc22  2004065597

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CONTENTS

Cover

Other Books by This Author

Title Page

Copyright

Introduction to the Modern Library Food Series         by Ruth Reichl

Introduction by Mario Batali

THE UNPREJUDICED PALATE

PART ONE: Bread and Wine in Perspective

1.

2. The Discovery of Abundance

3. The Things My Fathers Used to Do

4. Rooted in the Earth

5. The Cubicle of Temperance

6. The Dissipation of Prejudice

PART TWO: Bread and Wine in Good Taste

1. Further Incursions into Heresy

2. The Kitchen and the Soup Kettle

3. Please, My Name Is Angelo

4. Fish Must Be Drowned in Wine

5. Some Culinary Preferences

6. Chicken and Other Small Fry

Conclusion: Toward Humane Living

About the Authors

INTRODUCTION TO THE MODERN LIBRARY FOOD SERIES

Ruth Reichl

MY PARENTS thought food was boring. This may explain why I began collecting cookbooks when I was very young. But although rebellion initially inspired my collection, economics and my mother’s passion fueled it.

My mother was one of those people who found bargains irresistible. This meant she came screeching to a halt whenever she saw a tag sale, flea market, or secondhand store. While she scoured the tables, ever optimistic about finding a Steuben vase with only a small scratch, an overlooked piece of sterling, or even a lost Vermeer, I went off to inspect the cookbooks. In those days nobody was much interested in old cookbooks and you could get just about anything for a dime.

I bought piles of them and brought them home to pore over wonderful old pictures and read elaborate descriptions of dishes I could only imagine. I spent hours with my cookbooks, liking the taste of the words in my mouth as I lovingly repeated the names of exotic sauces: soubise, Mornay, dugléré. These things were never seen around our house.