Coverart for item
The Resource Science in the kitchen and the art of eating well, Pellegrino Artusi ; foreword by Michele Scicolone ; introduction by Luigi Ballerini ; translated by Murtha Baca and Stephen Sartarelli

Science in the kitchen and the art of eating well, Pellegrino Artusi ; foreword by Michele Scicolone ; introduction by Luigi Ballerini ; translated by Murtha Baca and Stephen Sartarelli

Label
Science in the kitchen and the art of eating well
Title
Science in the kitchen and the art of eating well
Statement of responsibility
Pellegrino Artusi ; foreword by Michele Scicolone ; introduction by Luigi Ballerini ; translated by Murtha Baca and Stephen Sartarelli
Creator
Contributor
Translator
Writer of introduction
Subject
Language
  • eng
  • ita
  • eng
Summary
"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."--
Member of
Assigning source
Provided by publisher
http://library.link/vocab/creatorName
Artusi, Pellegrino
Illustrations
  • illustrations
  • plates
Index
index present
Language note
Translation of: La scienza in cucina e l'arte di mangiar bene
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorDate
1954-
http://library.link/vocab/relatedWorkOrContributorName
  • Scicolone, Michele
  • Ballerini, Luigi
  • Baca, Murtha
  • Sartarelli, Stephen
Series statement
Lorenzo da Ponte Italian library
http://library.link/vocab/subjectName
Cooking, Italian
http://bibfra.me/vocab/relation/writerofforeword
bpkYsX8rmMM
Label
Science in the kitchen and the art of eating well, Pellegrino Artusi ; foreword by Michele Scicolone ; introduction by Luigi Ballerini ; translated by Murtha Baca and Stephen Sartarelli
Instantiates
Publication
Note
Translation of: La scienza in cucina e l'arte di mangiar bene
Bibliography note
Includes bibliographical references and indexes
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
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
Control code
ocm53355654
Dimensions
24 cm.
Extent
lxxiv, 653 pages, 7 unnumbered leaves of plates
Isbn
9780802087041
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations (some color)
System control number
(OCoLC)53355654
Label
Science in the kitchen and the art of eating well, Pellegrino Artusi ; foreword by Michele Scicolone ; introduction by Luigi Ballerini ; translated by Murtha Baca and Stephen Sartarelli
Publication
Note
Translation of: La scienza in cucina e l'arte di mangiar bene
Bibliography note
Includes bibliographical references and indexes
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
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
Control code
ocm53355654
Dimensions
24 cm.
Extent
lxxiv, 653 pages, 7 unnumbered leaves of plates
Isbn
9780802087041
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations (some color)
System control number
(OCoLC)53355654
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