Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library)

First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier 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 or 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. Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) 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. 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. 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. Pellegrino Artusi ; Foreword By Michele Scicolone ; Introduction By Luigi Ballerini ; Translated By Murtha Baca And Stephen Sartarelli. Translation Of: La Scienza In Cucina E L'arte Di Mangiar Bene. Includes Bibliographical References And Indexes.

First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier 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 or 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.

Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) 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.

Annotation "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."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved "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 or 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."-- Provided by publisher First published in 1891, Pellegrino Artusi?s __La scienza in cucina e l?arte di mangier 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. Artusi?s masterpiece is not merely a popular cookbook;... The emperor Tiberius used to say that man, after the age of thirty-five, should no longer have any need of doctors.