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, (electronic 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, (electronic resource)

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
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."--Jacket
Member of
Cataloging source
NLC
http://library.link/vocab/creatorName
Artusi, Pellegrino
Dewey number
641.5945
LC call number
TX723
LC item number
.A6713 2003
NLM call number
  • 2017 D-272
  • WB 405
http://library.link/vocab/relatedWorkOrContributorDate
1954-
http://library.link/vocab/relatedWorkOrContributorName
  • Baca, Murtha
  • Sartarelli, Stephen
Series statement
Lorenzo da Ponte Italian library
http://library.link/vocab/subjectName
  • Cooking
  • Italy
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, (electronic resource)
Instantiates
Publication
Note
Translation of: La scienza in cucina e l'arte di mangiar bene
Bibliography note
Includes bibliographical references and indexes
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
OCM1bookssj0000308999
Dimensions
unknown
Isbn
9780802086570
Lccn
2004299839
Specific material designation
remote
System control number
(WaSeSS)bookssj0000308999
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, (electronic resource)
Publication
Note
Translation of: La scienza in cucina e l'arte di mangiar bene
Bibliography note
Includes bibliographical references and indexes
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
OCM1bookssj0000308999
Dimensions
unknown
Isbn
9780802086570
Lccn
2004299839
Specific material designation
remote
System control number
(WaSeSS)bookssj0000308999

Library Locations

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      38.710138 -90.311107
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