Science in the Kitchen and the Art of Eating Well

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University of Toronto Press, 27.12.2003 - 653 Seiten
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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.

 

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Inhalt

STEWS
xlv
COLD DISHES
cliv
VEGETABLES AND LEGUMES
clxxx
SEAFOOD
ccxlii
ROASTED MEATS
ccciv
PASTRIES CAKES AND SWEETS
cccxl
CAKES AND SPOON DESSERTS
clviii
SYRUPS
xv

THE RECIPES
BROTHS ASPIC AND SAUCES
Soups and Pastas with Broth
Pasta Dishes and Soups in Vegetable Stock
APPETIZERS
xxvii
Illustrations
xxxvi
SAUCES
xxxvii
EGGS
liii
DOUGHS AND BATTERS
lxv
STUFFINGS
lxxi
FRIED FOODS
lxxiv
BOILED MEATS
xvi
ENTREMETS
xvii
PRESERVES
xxiii
LIQUEURS
xl
ICE CREAMS
xlvii
MISCELLANEOUS RECIPES
lxix
APPENDIX
xcii
FOODS FOR WEAK STOMACHS
xciii
SUGGESTED DINNER MENUS
ciii
LUNCHEONS
iv
LIST OF RECIPES
iv
INDEX INAMES OF DISHES IN ITALIAN
iv
INDEX I NAMES OF DISHES IN ITALIAN
iv
INDEX II NAMES OF DISHES IN ENGLISH
viii
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Über den Autor (2003)

Luigi Ballerini is an Italian poet and Professor Emeritus at the University of California Los Angeles.

Murtha Baca’s translations include several manuscripts of Leonardo da Vinci, An Italian Renaissance Sextet: Six Tales in Historical Context (edited by Lauro Martines) and Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

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