Exciting Food for Southern Types

Cookbooks, Food & Wine

Artusi, Pellegrino

Cooking Education & Reference

Penguin??Books

Pellegrino Artusi is the original icon of Italian cookery, whose legendary 1891 book Science in the Kitchen and the Art of Eating Well defined its national cuisine and is still a bestseller today. He was also a passionate gastronome, renowned host and brilliant raconteur, who filled his books with tasty recipes and rambunctious anecdotes. From an unfortunate incident regarding Minestrone in Livorno and a proud defense of the humble meat loaf, to digressions on the unusual history of ice-cream, the side effects of cabbage and the Florentines' weak constitutions, these writings brim with gossip, good cheer and an inexhaustible zest for life.

Exciting Food for Southern Types (Penguin Great Food)

Penguin Classics

The great-grandfather of all Italian cookbooks, in print continuously in Italy since 1894, is finally available in a splendid English translation. Artusi was a passionate cook, a noted raconteur, and a celebrated host, and he knew many of the leading figures of his day. From soups, pasts, roasts, and stew to desserts, preserves, liqueurs, and specialty dishes, this is a book that no lover of Italian cooking should be without. Line drawings throughout.

The Art of Eating Well: An Italian Cookbook

Special Diet

Random House]

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.

Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library)

Health, Fitness & Dieting

University of Toronto Press

Unless you aspire to perfection―to be, in short, a Cordon Bleu―you do not have to be born with a chef's hat on your head to become a good cook. All you need is to love to cook, pay close attention to details, form the habit of being precise, and choose only the finest materials. The best way to learn, of course, is to work under a capable cook; but even without that experience, with a book like mine to guide you, if you are serious, you can learn to cook.―from the preface

Italianissimo: Italian Cooking at Its Best

Regional & International

Liveright

The classic Italian cookbook includes traditional and gourmet recipes for soups, pasta, meats, poultry, fish, vegetables, desserts, preserves, and liqueurs

Italianissimo: Italian Cooking at Its Best (English and Italian Edition)

Vita Di Ugo Foscolo: Note Al Carme Dei Sepolcri. Ristampa Del Viaggio Sentimentale Di Yorick Tradotto Da Didimo Chierico [Pseud.] (Italian Edition)

History

Nabu Press

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.

Vita Di Ugo Foscolo (Italian Edition)

"Il mondo ipocrita non vuoi dare importanza al mangiare; ma poi non si fa festa, civile o religiosa, che non si distenda la tovaglia e non si cerchi di pappare del meglio." Il testo fondamentale della cucina italiana, detto anche "L'Artusi", che non solo presenta 790 ricette per tutti gli aspetti e le necessità della tavola, ma che insegna molte nozioni di cucina. Ad esempio: - Gli asparagi vanno messi nell'acqua già bollenti, così il verde resta brillante. - Il pollame va lessato avvolto in un panno sottile, così resta più magro. - Quando si fa il lesso, se si vuole un brodo buono la carne va messa ad acqua fredda, ma se si vuole un buon lesso, la carne va messa ad acqua bollente. - Le verdure vanno messe al fuoco ad acqua bollente e i legumi ad acqua fredda. - Facendo i piselli al prosciutto le cipolle non vanno tagliate finemente, ma solo a metà e quindi tolte prima di servire. - Facendo le cotoletta panate, andrebbero tenute nell'uovo almeno un'ora o due prima di essere passate nella panatura e fritte. - Quando si lavora a mano paste che devono rigonfiare, il mestolo invece di girarlo in tondo è meglio muoverlo dal sotto in su. E moltissime altre... come notizie di storia della cucina (ad esempio la macedonia veniva servita molto fredda, in sostanza di gelato o semifreddo, non come semplice insieme di frutta come adesso, per comodità e far presto) o trucchi per scegliere i giusti ingredienti (se il pesce fresco si riconosce dall'occhio, come si riconosce se il pollame al mercato è fresco?). Il libro presenta 790 ricette, con riferimenti incrociati per componenti o procedimenti.

La scienza in cucina e l'arte di mangiar bene (Italian Edition)

Independently published

See the best price to sell, buy, or rent books by Artusi, Pellegrino. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Artusi, Pellegrino

See the best price to sell, buy, or rent books by Artusi, Pellegrino. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Exciting Food for Southern Types

Exciting Food for Southern Types (Penguin Great Food)

Exciting Food for Southern Types

The Art of Eating Well: An Italian Cookbook

Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library)

Italianissimo: Italian Cooking at Its Best

Italianissimo: Italian Cooking at Its Best (English and Italian Edition)

Vita Di Ugo Foscolo: Note Al Carme Dei Sepolcri. Ristampa Del Viaggio Sentimentale Di Yorick Tradotto Da Didimo Chierico [Pseud.] (Italian Edition)

Vita Di Ugo Foscolo (Italian Edition)

La scienza in cucina e l'arte di mangiar bene (Italian Edition)