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Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi

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Published by Marsilio Publishers .
Written in English

Subjects:

  • Cooking / Wine,
  • Cooking,
  • Regional & Ethnic - Italian,
  • Health & Healing - General

Book details:

Edition Notes

ContributionsMurtha Baca (Translator), Stephen Sartarelli (Translator)
The Physical Object
FormatPaperback
Number of Pages632
ID Numbers
Open LibraryOL8691022M
ISBN 101568860390
ISBN 109781568860398
OCLC/WorldCa39226403

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The name Pellegrino Artusi (^) means little to the average American cook, but to the late-nineteenth-century Italian housewife, Artusi's La Scienza in Cucina e l'Arte di Mangiar Bene (The Science of Cookery and the Art of Eating Well), was The Joy of rebelled against the ascendancy of French cooking over Italian in its homeland, but he did so at the cost of imposing a /5(22). More than a collection of recipes, Science in the Kitchen and the Art of Eating Well, was first published in Florence in Artusi's masterpiece is a literary classic as well as a classic in the art of Italian cooking. Artusi, an urbane and witty narrator, speaks directly to his readers and provides a wealth of stories and anecdotes that provide a valuable study of domestic Italian history. See how often human judgment errs. I had just put the finishing touches on my book,Science in the Kitchen and the Art of Eating Well,when my learned friend Francesco Trevisan, professor of Literature at the Scipione Maffei Secondary School in Verona, happened to come to Florence.A passionate scholar of Ugo Foscolo, he had been chosen to serve as a member of the committee to oversee the. Buy Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library) 3rd ed. by Artusi, Pellegrino, Ballerini, Luigi, Baca, Murtha (ISBN: ) from Amazon's Book Store. Everyday low prices and free delivery on eligible orders/5(50).

More than a collection of recipes, Science in the Kitchen and the Art of Eating Well, was first published in Florence in Artusi's masterpiece is a literary classic as well as a classic in the art of Italian cooking. First published in , 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 t copies in the years before Artusi's death in , with the number of recipes growing from to /5(2). In , at age of 71, he completed his cookbook ‘The Science of Cooking and the Art of Eating well’ where he included amusing anecdotes as well as recipes. The book was immediately a success and went on to become one of the most read books of the time, together with I Promessi Sposi by Alessandro Manzoni and Pinocchio by Collodi.   Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi, , available at Book Depository with free delivery worldwide/5().

Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi. First published in , 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. Editions for Science in the Kitchen and the Art of Eating Well: (Paperback published in ), (Paperback published in ), Author: Pellegrino Artusi.   Open Library is an open, editable library catalog, building towards a web page for every book ever published. Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi; 3 editions; First published in ; Subjects: Cookery, Italian, Italian Cookery, Italian Cooking. Science in the Kitchen and the Art of Eating Well|First published in , Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be reco First published in , 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.