Science in the Kitchen and the Art of Eating Well

Science in the Kitchen and the Art of Eating Well

eBook - 2003
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"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.
Publisher: Toronto, Ont. : University of Toronto Press, ©2003
ISBN: 9781442690967
1442690968
9781442679641
1442679646
9780802086570
9780802087041
0802087043
Characteristics: 1 online resource (lxxiv, 653 pages, [7] leaves of plates) : illustrations (some color)
Additional Contributors: Sartarelli, Stephen 1954-
Baca, Murtha

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h
HereHere
Aug 28, 2011

Disappointing book, based on the high consumption of meat. The vegetable chapter is short. The best section was on making rice (e.g. saute onions first, add rice, then slowly adding water and cooking not too hot so as not to cook the outside leaving the inside uncooked, adding peas near the end). Otherwise, I didn't see much merit. Although, I now know how to cook truffles, although I won't be shelling out $1000 for a truffle any time soon. Just slice them thin and roast with oil and parma.

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