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The Philosopher's Cookbook Hardcover – 18 Oct 2007
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"A profound wisdom and a great delight." --Andre Brink, author, "The Other Side of Silence"
"A profound wisdom and a great delight." Andre Brink, author, "The Other Side of Silence"" --Andre Brink
In making time to do something well, you give it the respect it deserves. For Martin Versfeld cooking was neither a chore, nor a lifestyle embellishment; it was an encounter with the mystery that lives at the heart of ordinary things. 'You still have to soft-boil an egg for three minutes,' he tells us, 'but why boil it in a hurry when you can boil it in eternity, or in 250 millilitres of water instead of the Sea of Being?'Versfeld's recipes have more of the poet about them than the instructor, they celebrate the complex relationship between humanity and food. "The Philosopher's Cookbook" is about the art of slow cooking and thinking about what you are cooking and thinking while you are cooking. The art of preparing and eating food is inextricably intertwined with the meaning of life. There is nothing better than preparing, talking about, philosophising over and finally partaking of slow food and for Versfeld making time for something is an expression of love. You will feel compelled to share this book with those around you. It will make you hungry; it will make you want to sniff the dirt on fresh vegetables."The Philosopher's Cookbook" is the manifesto of one of the great minds of our age: a cookbook, a philosophical enquiry and an essay on the human predicament. The pure simplicity of Versfeld's writing is a joy to the reader. See all Product description
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Most helpful customer reviews on Amazon.com
Amazon.com: 1 reviews
Truly a slow enchanting experience
18 February 2011 - Published on Amazon.com
One person found this helpful.
A book where the words will you to savour them! Read on - about cooking, about slow cooking & about the philosophy of it all! Many sentences makes perfect quotes & make one think & re-think. Our favourite is: "Cooking is a fine art & not a penance to be got over with as quickly as possible. It should be a linked sweetness...there are occasions...when speed, never hurry, is called for, but by & large, good cooking is slow cooking."