Unprejudiced Palate: Classic Thoughts on Food and the Good Life by Angelo Pellegrini

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Notes about this book

  • mjes on October 04, 2021

    Shad with sauce (pg 189) is a simple pan fried shad with a garlic, green onion, mushroom, tarragon broth-based sauce. This is a good reminder of how simple is often best. This is a very solid recipe.

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  • ISBN 10 0812971558
  • ISBN 13 9780812971552
  • Published Aug 26 2005
  • Format Paperback
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Modern Library Inc

Publishers Text

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.

"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 he's right."
- Alice Waters, Owner, Chez Panisse


Like great dishes, great writing remains in our memory forever. Angelo
Pellegrini's The Unprejudiced Palate is a lesson in how to enjoy life
in an elegant and highly civilized way.
- Jacques P├ępin


Angelo Pellegrini remains undoubtedly one of America's greatest food writers. But The Unprejudiced Palate is not just about cooking; it's 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 It's 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 Pellegrini's very personal view of cookery in America in the late forties is erudite, fascinating and at times screamingly funny. His descriptions of his Italian family's 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



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