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Item Details
Title: SCIENCE IN THE KITCHEN AND THE ART OF EATING WELL
By: Pelegrino Artusi, Murtha Baca (Trans), Stephen Sartarelli (Trans)
Format: Paperback

List price: £45.00
Our price: £40.50
Discount:
10% off
You save: £4.50
ISBN 10: 0802086578
ISBN 13: 9780802086570
Availability: Usually dispatched within 3-5 days.
 Delivery rates
Stock: Currently 17 available
Publisher: UNIVERSITY OF TORONTO PRESS
Pub. date: 27 December, 2003
Series: The Lorenzo Da Ponte Italian Library
Pages: 653
Description: Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture.
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.
Illustrations: 10 illustrations
Publication: Canada
Imprint: University of Toronto Press
Returns: Returnable
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