Science in the Kitchen and the Art of Eating WellMarsilio Publishers, 1997 - 631 Seiten More than a collection of recipes, Science in the Kitchen and the Art of Eating Well, was first published in Florence in 1891. Artusi's masterpiece is a literary classic as well as a classic in the art of Italian cooking. Artusi, an urbane and witty narrator, speaks directly to his readers and provides a wealth of stories and anecdotes that provide a valuable study of domestic Italian history and folklore. |
Inhalt
INTRODUCTION | xxxv |
PUBLISHERS NOTE | xlv |
THE STORY OF A BOOK THAT IS A BIT LIKE | 1 |
Urheberrecht | |
449 weitere Abschnitte werden nicht angezeigt.
Andere Ausgaben - Alle anzeigen
Science in the Kitchen and the Art of Eating Well Pellegrino Artusi,Murtha Baca,Stephen Sartarelli Keine Leseprobe verfügbar - 2003 |
Häufige Begriffe und Wortgruppen
30 grams almonds amount anchovies artichokes béchamel sauce bit of butter boil bouquet garni bread crumbs broth brown stock butter cake carrot celery cold confectioners cooled cream cutlets dash of nutmeg deciliters described in recipe dough Dutch oven egg whites egg yolks entremets Finely chop finger finish cooking fire fish flavor flour fried garlic grams about 1-2/3 grams about 3-1/2 grated Parmesan cheese greased half ingredients lard lardoon layer Marsala Marsala wine meat mezzaluna milk milk-fed veal mixture moisten mold mushrooms nutmeg olive oil onion ounces parsley pasta peas pinch of salt potatoes pound preceding recipe prosciutto remove rice roast roll salt and pepper saucepan sauté season with salt semolina side dish sieve simmer skillet soffritto soup sprinkle stew stirring stuffing sugar tablespoons Take taste thick tomato paste tomato sauce tomato sauce recipe toss truffles untrimmed prosciutto veal wine