- Häftad (Paperback / softback)
- Antal sidor
- 3 Rev ed
- University of Toronto Press
- Murtha Baca
- Ballerini, Luigi (introd.)
- 7 illustrations
- 10 illustrations
- 226 x 147 x 48 mm
- Antal komponenter
- 1081 g
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Yuval Noah HarariHäftad
Science in the Kitchen and the Art of Eating Well603
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.
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Dennis, 27 april 2015
Inte en modern kokbok men anses vara lista grunden till det italienska köket.
Den listar inte recept i punktform som vi är vana vid idag utan en brödtext beskriver hur man gör måltiden och vad som ingår. Den skrev trots allt på 1880-talet.
Den är även för oss nutida fullt användbar, men kosten är annorlunda mot vad vi äter idag. Många recept är utan kött, den är inte vegetarisk utan speglar vad som fanns i det vanliga italienska köket för 150 år sedan.
Fler böcker av Pellegrino Artusi
Recensioner i media
'Artus's book stands with Manzon's great novel, I Promessi Sposi (The Betrothed), and the music of Verdi as works that not only are great unto themselves but represented a sense of identity and self-worth to a nascent country with no nationalistic feeling ... Artusi chose to give Italians their definition by telling them how they ate ... Anyone who seeks to know Italian food avoids Artusi at his or her peril. He is the fountainhead of modern Italian cookery.' -- Fred Plotkin Gastronomica 'One of the defining documents of what it means to be Italian.' -- John Allemang The Globe and Mail 'A landmark work in Italian culture.' -- Darby Macnab Tandem
Luigi Ballerini is an Italian poet and Professor Emeritus at the University of California Los Angeles. Murtha Baca's translations include several manuscripts of Leonardo da Vinci, An Italian Renaissance Sextet: Six Tales in Historical Context (edited by Lauro Martines) and Pellegrino Artusi's Science in the Kitchen and the Art of Eating Well.
Foreword by Michele Scicolone Introduction: A as in Artusi, G as in Gentleman and Gastronome by Luigi Ballerini 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 Index I: Names of Dishes in Italian Index II: Names of Dishes in English