Science In The Kitchen And The Art Of Eating Well
  • Science In The Kitchen And The Art Of Eating Well
  • Science In The Kitchen And The Art Of Eating Well
  • Science In The Kitchen And The Art Of Eating Well
  • Science In The Kitchen And The Art Of Eating Well
  • Science In The Kitchen And The Art Of Eating Well
ISBN: 0802086578
EAN13: 9780802086570
Language: English
Release Date: Dec 27, 2003
Pages: 653
Dimensions: 1.7" H x 9" L x 5.8" W
Weight: 2.15 lbs.
Format: Paperback
Select Format Format: Paperback Select Conditions Condition: New


Format: Paperback

Condition: New

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  • New $66.00 Science In The Kitchen And The Art Of Eating Well
Book Overview

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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Book Reviews (9)

  |   9  reviews
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   Not a cookbook for the timid..
This is a book, not just for the recipes, but also for Artusi's fantastic and witty asides. The book includes over 100 recipes, ranging from complex to very simple. It's far more marginal a cookbook than a restaurant. Because it is a non-specific volume about quantities, it is difficult to say whether the reader knows what is what. It's not a connect-the-dots cookbook, but a very good way to experiment with different variations of flavour. Clearly, he recognized that his readers already knew how to cook. This book is a great introduction to the many different ways to prepare food. It won't tell you how many teaspoons of salt you put in your sauces. We're supposed to know how much is too much or too little, Mr. Rule told the judge. It's a great book, and very unique among a plethora of similar old-same-old cookbooks.
   A Must Own!
For anyone into cooking, this is a piece of history, for any Italian or Italian American, this is a piece of your culture. The original recipe was for two pancakes, but the margarine might have been used instead. But he says the book also offers a lot of culinary knowledge, correcting a lot of myths Americans have perpetuated about Italian cuisine.
   Science in the Kitchen and the Art of Eating... 1891 Italy recipes
I love this book, the best recipes from 1891 old world Italy, I recommend this book for any Italian that loves old fashion Italian cooking. I have learned so much from these cooking delights, my family loves the dishes from this traditional cook book and I am a hit with them, but I have not told them about this book yet. Good old fashion cooking, but don't try them unless you take the time to make them properly. The secret to fine cooking is patience, measurements of time and temperature, Raymond said. There are no shortcuts to great food.
   A fascinating cookbook
You may not make many of the recipes in this book, but it is a fascinating reading for those who are passionate about Italian cuisine from over 100 years ago.
   What to expect
I recommend this book to anyone. It's still a great book, Simon says. It's a paper back book, unlike the La Cucina one that has Binder issues. I'll be getting a protective cover put on it. I'd say this is a great look into Italy's food past, said Gaetano Bazzi, executive director of the National Museum of Italian History. If you're looking for the classic pasta dishes, you know.
   Treasured Cookbook
I have never seen a book like this. Authentic Italian food has been a staple of the Pellegrino family for more than a century. Traditional recipes are still relevant and used today. Many are actually quite simple, and even have a modern feel to them. This is one of my most treasured cookbooks.
I have only begun to make the dishes represented in the book. I'm a frequent visitor to Tuscany and hope I can do the recipes justice!
   Great Book
It's a tough sell, even for Stanley Tucci, CNN's chief political analyst. Italy is where the real estate crisis began.
   Must Have Cookbook.
Ask any Italian about this and he will tell you his grandmother or mother used this cookbook. Even with the use of outdated equipment, the recipes are still exceptional. Even if you only read it front to back, your cooking will leap.