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Caractéristiques de l'objet

État: Bon: Un livre qui a été lu, mais qui est en bon état. La couverture présente des dommages infimes, ... Bon: Un livre qui a été lu, mais qui est en bon état. La couverture présente des dommages infimes, par exemple des éraflures, mais aucun trou ni aucune déchirure. Dans le cas des livres à reliure, la jaquette peut ne pas être incluse. La reliure présente des traces d'usure minimes. La plupart des pages ne sont pas endommagées et les plis, les déchirures, les passages soulignés ou surlignés et les inscriptions en marge sont minimes. Il n'y a aucune page manquante. Afficher toutes les définitions d'état(s'ouvre dans une nouvelle fenêtre ou un nouvel onglet)

ISBN: 9780802086570

À propos de ce produit

Product Identifiers

Publisher

University of Toronto Press

ISBN-10

0802086578

ISBN-13

9780802086570

eBay Product ID (ePID)

30236890

Product Key Features

Edition

Book Title

Science in the Kitchen and the Art of Eating Well

Number of Pages

744 Pages

Language

English

Topic

Europe / Italy, General, Regional & Ethnic / Italian, History

Publication Year

2003

Illustrator

Yes

Features

Revised

Genre

Cooking, History

Author

Pellegrino Artusi

Book Series

Lorenzo Da Ponte Italian Library

Format

Trade Paperback

Dimensions

Item Height

1.8 in

Item Weight

35.3 Oz

Item Length

9 in

Item Width

6 in

Additional Product Features

Intended Audience

Trade

LCCN

2004-299839

Dewey Edition

Reviews

'Artusi's book stands with Manzoni'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.', "Artusi'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, ?Artusi's book stands with Manzoni'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.', 'Artusi's book stands with Manzoni'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.'

Dewey Decimal

641.5945

Table Of Content

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

Edition Description

Revised edition

Synopsis

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., More than a collection of recipes, Science in the Kitchen and the Art of Eating Well, was first published in Florence in 1891. 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 and folklore.

LC Classification Number

TX723.A6713 2003

Description de l'objet du vendeur

À propos de ce vendeur

Membre depuis : déc. 2010

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Moyenne au cours des 12 derniers mois

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5.0

Justesse des frais d'expédition

5.0

Rapidité de l'expédition

5.0

Communication

5.0

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Great value, awesome condition, high quality and the appearance was perfect!

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5.0

4 évaluations du produit

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par barneyearl
avr. 05, 2024
This is the SINGLE Must Have "Escoffier Cookbook" of Italian Cuisine
This is the main masterpiece cookbook of Italian cooking. It is like the 1898 Escoffier Cookbook of French Cooking. This is WHERE it all started. A must have for every kitchen according to Stanley Tucci!!! I agree.
Achat vérifié : OuiÉtat : OccasionVendu par : chubs87405
par williamjellison
janv. 11, 2023
Great item
Love this item I'm only a chapter in but it's good so far worth the purchase.
Achat vérifié : OuiÉtat : OccasionVendu par : kto158
par goofycow99
déc. 17, 2022
Cook book from 17/18 century
It was a gift for a chef that's a friend. She loves it. Thanks
Achat vérifié : OuiÉtat : NeufVendu par : prepbooks
par ubertechy1988
mai 16, 2017
Delicious
This book is delicious. The recipes are very good. But the book is delicious.
Achat vérifié : OuiÉtat : OccasionVendu par : big_river_books

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Science en cuisine et art de bien manger [Lorenzo Da Ponte Italian Libr

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This is the SINGLE Must Have "Escoffier Cookbook" of Italian Cuisine

Great item

Cook book from 17/18 century

Delicious

scgoodwill10

99,5% d'évaluations positives•169K objets vendus

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Évaluations comme vendeur (48 903)