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 emerge as famous because the most vital Italian cookbook of contemporary instances. It was once reprinted 13 instances and had bought greater than 52,000 copies within the years ahead of Artusi's loss of life in 1910, with the variety of recipes transforming into from 475 to 790. And whereas this determine has now not replaced, the booklet has continually remained in print.

Although Artusi was once himself of the higher periods and it was once uncertain he had ever touched a kitchen utensil or lit a fireplace less than a pot, he wrote the booklet now not for pro cooks, as was once the nineteenth-century customized, yet for middle-class kinfolk chefs: housewives and their household helpers. His tone is that of a pleasant consultant - funny and nonchalant. He indulges in witty anecdotes approximately some of the recipes, describing his studies and the ancient relevance of specific dishes.

Artusi's masterpiece isn't really only a well-liked cookbook; it's a landmark paintings in Italian tradition. This English version (first released by means of Marsilio Publishers in 1997) incorporates a pleasant creation through Luigi Ballerini that lines the interesting heritage of the booklet and explains its value within the context of Italian heritage and politics. The illustrations are by way of the famous Italian artist Giuliano Della Casa.

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