Science in the kitchen and the art of eating well /
"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 i...
| Основен автор: | Artusi, Pellegrino. |
|---|---|
| Други автори: | Baca, Murtha., Sartarelli, Stephen, 1954- |
| Формат: | Електронна книга |
| Език: | English Italian |
| Публикувано: |
Toronto, Ont. :
University of Toronto Press,
℗♭2003.
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| Серия: |
Lorenzo da Ponte Italian library.
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| Предмети: | |
| Онлайн достъп: |
http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=468453 |
| Подобни документи: |
Print version::
Science in the kitchen and the art of eating well. |
| Резюме: |
"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 was doubtful he had ever touched a kitchen utensil of 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." "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."--Jacket. |
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| Описание на библ. документ: |
Translation of: La scienza in cucina e l'arte di mangiar bene. |
| Физически характеристики: |
1 online resource (lxxiv, 653 pages, [7] leaves of plates) : illustrations (some color). |
| Библиография: |
Includes bibliographical references and indexes. |
| ISBN: |
9781442679641 1442679646 9781442690967 1442690968 |