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

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

Pellegrino Artusi


First released in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has grow to be well-known because the most vital Italian cookbook of contemporary instances. It was once reprinted 13 instances and had offered greater than 52,000 copies within the years earlier than Artusi's loss of life in 1910, with the variety of recipes turning out to be from 475 to 790. And whereas this determine has no longer replaced, the booklet has always remained in print.

Although Artusi used to be himself of the higher sessions and it was once uncertain he had ever touched a kitchen utensil or lit a fireplace lower than a pot, he wrote the publication no longer for pro cooks, as was once the nineteenth-century customized, yet for middle-class relatives chefs: housewives and their household helpers. His tone is that of a pleasant consultant - funny and nonchalant. He indulges in witty anecdotes approximately the various recipes, describing his reviews and the historic relevance of specific dishes.

Artusi's masterpiece isn't simply a well-liked cookbook; it's a landmark paintings in Italian tradition. This English version (first released by way of Marsilio Publishers in 1997) includes a pleasant creation via Luigi Ballerini that lines the attention-grabbing historical past of the ebook and explains its significance within the context of Italian background and politics. The illustrations are by way of the famous Italian artist Giuliano Della Casa.

Show sample text content

Download sample