Description
Science in the Kitchen and the Art of Eating Well, a classic Italian cookbook by Pellegrino Artusi, is a culinary masterpiece that combines the principles of science with the art of cooking. This book provides a comprehensive guide to Italian cuisine, offering over 473 authentic recipes that showcase the rich flavors and traditions of Italy. A must-have for food lovers and aspiring chefs alike.
Price: $66.00 - $39.99
(as of Jun 26, 2024 03:47:49 UTC – Details)
If you are looking to elevate your culinary skills and take your cooking to the next level, then Science in the Kitchen and the Art of Eating Well is the perfect book for you. This classic Italian cookbook, part of the Lorenzo Da Ponte Italian Library collection, is a must-have for any home chef.
Discover the Science Behind Cooking
Science in the Kitchen and the Art of Eating Well dives into the science behind cooking, teaching readers the principles of food and how to properly prepare delicious meals. From understanding the chemical reactions that occur in different cooking methods to learning how to balance flavors, this book covers it all.
Unlock the Secrets of Italian Cuisine
Italian cuisine is famous for its simplicity and use of fresh, high-quality ingredients. Science in the Kitchen and the Art of Eating Well delves into the secrets of Italian cooking, providing readers with traditional recipes that have been passed down through generations. From pasta dishes to desserts, this book has you covered.
Experience the Joy of Eating Well
There is nothing quite like the satisfaction of enjoying a well-cooked meal. Science in the Kitchen and the Art of Eating Well will not only teach you how to cook like a pro but also how to appreciate and savor the food you create. Eating well is a lifestyle, and this book will help you embrace it.
Impress Your Friends and Family
Whether you are a seasoned chef or a novice in the kitchen, Science in the Kitchen and the Art of Eating Well has something to offer everyone. With its easy-to-follow instructions and mouth-watering recipes, you will be able to impress your friends and family with your culinary creations.
Bring the Taste of Italy to Your Home
One of the best parts of cooking is being able to transport yourself to a different place through food. Science in the Kitchen and the Art of Eating Well will allow you to bring the taste of Italy to your home, making you feel like you are dining in a rustic Italian trattoria.
Conclusion
In conclusion, Science in the Kitchen and the Art of Eating Well is a must-have book for anyone who loves to cook and eat good food. With its focus on the science of cooking and traditional Italian recipes, this book is sure to become a staple in your kitchen. So why wait? Pick up a copy today and start your culinary journey with Science in the Kitchen and the Art of Eating Well.
Price: $66.00 - $39.99
(as of Jun 26, 2024 03:47:49 UTC – Details)
Product 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.
From the Publisher
The English translation of Pellegrino Artusi’s La scienza in cucina e l’arte di mangiar
First published in 1891, Pellegrino 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.
The recipes in Scienza in cucina have withstood the test of time
La scienza in cucina e l’arte di mangiar bene is 110 years old, yet around the world Pellegrino Artusi’s cookbook is as popular as ever. In Italy, the book is revered, and few home are without at least one stained and tattered copy, passed down like a family heirloom from mother to daughter. With hundreds of new cookbooks published every year, it is remarkable that one more than a century old has survived.
Yet, there are many reasons for its longevity.
At the time it was published in 1891, Scienza in cucina was the first cookbook written in Italian for the home cook. Other cookbooks of the era typically were written by French-trained chefs who either wrote in French or focused on French cooking. Their works were geared towards other professionals employed in wealthy homes.
This is the culinary equivalent of browsing the internet or leafing through an encyclopedia
The recipes in Scienza in cucina have withstood the test of time and rarely seem dated or outmoded. Ricotta cake, saltimbocca, and frittatas are as familiar and as easily prepared and enjoyed today as they were 100 years ago. Few restaurants that claim to be Italian would be without Bolognese-style ragu, ravioli filled with meat or cheese, pasta with beans, risotto, and roasted and stewed meats on the menu, all of which can be found in Scienza in cucina. Though Artusi would never have imagined it, his recipes continue to be used by cooks the world over who appreciate Italian home cooking.
Artusi reassures the reader and boosts his or her confidence.
In his introduction, Artusi states that he is an amateur who has collected these recipes over the course of the years, and that his readers, with a little practice, can achieve impressive results if they heed his advice. Throughout the book, Artusi reassures the reader and boosts his or her confidence. With regard to apple strudel, Artusi declares: “Do not be alarmed if this dessert looks like some ugly creature such as a giant leech or a shapeless snake after you cook it; you will like the way it tastes”
His writing style is relaxed and never pedantic. The recipes, together with the headnotes and commentary, are more like a conversation with a favorite uncle, who happens to be a knowledgeable cook, rather than a mere listing of ingredients and instructions.
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 181
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 637
index ii – Names of Dishes in English 637
Publisher : University of Toronto Press; 3rd ed. edition (December 27, 2003)
Language : English
Paperback : 653 pages
ISBN-10 : 0802086578
ISBN-13 : 978-0802086570
Item Weight : 2.16 pounds
Dimensions : 6 x 1.75 x 9 inches
Price: $66.00 - $39.99
(as of Jun 26, 2024 03:47:49 UTC – Details)
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