Science in the Kitchen and the Art of Eati...

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Beschreibung

First published in 1891, Pelegrino 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. Although Artusi was himself of the upper classes, and it is doubtful he 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 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.

Details

Erscheinungsjahr:	2003
Medium:	Taschenbuch
Reihe:	Lorenzo Da Ponte Italian Library
Inhalt:	Einband - flex.(Paperback)
ISBN-13:	9780802086570
ISBN-10:	0802086578
Sprache:	Englisch
Einband:	Kartoniert / Broschiert
Autor:	Pellegrino Artusi Murtha Baca Luigi Ballerini
Übersetzung:	Baca, Murtha
Auflage:	3 Rev ed
Hersteller:	University of Toronto Press Lorenzo Da Ponte Italian Library
Verantwortliche Person für die EU:	preigu GmbH & Co. KG, Lengericher Landstr. 19, D-49078 Osnabrück, mail@preigu.de
Abbildungen:	w. 7 colorierte ills.
Maße:	227 x 152 x 45 mm
Von/Mit:	Pellegrino Artusi (u. a.)
Erscheinungsdatum:	27.12.2003
Gewicht:	0,964 kg