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Science in the kitchen and the art of eating well

Author: Pellegrino Artusi; Murtha Baca; Stephen Sartarelli
Publisher: Toronto : University of Toronto Press, ©2003.
Series: Lorenzo da Ponte Italian library.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"First published in 1891, Pelegrino Artusi's La scienza in cucina e l'arte di mangiar bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in  Read more...
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Genre/Form: Cookbook
Document Type: Book
All Authors / Contributors: Pellegrino Artusi; Murtha Baca; Stephen Sartarelli
ISBN: 9780802086570 0802086578 9780802087041 0802087043
OCLC Number: 53355654
Language Note: Translation of: La scienza in cucina e l'arte di mangiar bene.
Notes: Translation of: La scienza in cucina e l'arte di mangiar bene.
Description: lxxiv, 653 pages, 7 unnumbered leaves of plates : illustrations (some color) ; 24 cm.
Contents: The story of a book that is a bit like the story of Cinderella --
Preface --
From the author to the reader --
A few health guidelines --
The nutritional value of meats --
Admonition --
The recipes --
Broths, aspic, and sauces --
Soups and pastas with broth --
Pasta dishes and soups in vegetable stock --
Appetizers --
Sauces --
Eggs --
Doughs and batters --
Stuffings --
Fried foods --
Boiled meats --
Entrements --
Stews --
Cold dishes --
Vegetables and legumes --
Types and seasons of fishes --
Roasted meats --
Pastries, cakes, and sweets --
Cakes and spoon desserts --
Syrups --
Preserves --
Liqueurs --
Ice creams --
Miscellaneous recipes --
Appendix --
Foods for weak stomachs --
Suggested dinner menus --
Luncheons --
List of recipes.
Series Title: Lorenzo da Ponte Italian library.
Other Titles: Scienza in cucina e l'arte di mangiar bene.
Responsibility: Pellegrino Artusi ; foreword by Michele Scicolone ; introduction by Luigi Ballerini ; translated by Murtha Baca and Stephen Sartarelli.
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Abstract:

Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture.  Read more...

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'Artus's book stands with Manzon's great novel, I Promessi Sposi (The Betrothed), and the music of Verdi as works that not only are great unto themselves but represented a sense of identity and Read more...

 
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    schema:reviewBody ""First published in 1891, Pelegrino Artusi's La scienza in cucina e l'arte di mangiar bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print." "Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil of lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor - humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes." "This English edition features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa."--Jacket." ;
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