Science in the kitchen and the art of eating well
Author(s)
Bibliographic Information
Science in the kitchen and the art of eating well
（The Lorenzo da Ponte Italian library）
University of Toronto Press, c2003
- : paper
- Other Title
-
La scienza in cucina e l'arte di mangiar bene
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Note
Description based on 2014 printing
"This English translation first published by Marsilio Publishers in 1997 as Science in the kitchen and the art of eating well"--T.p. verso
Includes indexes
Description and Table of Contents
Description
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.
Table of Contents
Foreword by Michele Scicolone
Introduction: A as in Artusi, G as in Gentleman and Gastronome by Luigi Ballerini
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
Index I: Names of Dishes in Italian
Index II: Names of Dishes in English
by "Nielsen BookData"
