All listings for this product
About this product
- DescriptionFirst published in 1891, Pellegri 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 t 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 t 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 nchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes. Artusi's masterpiece is t 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 ted Italian artist Giulia Della Casa.
- Author BiographyLuigi Ballerini is an Italian poet and Professor Emeritus at the University of California Los Angeles. Murtha Baca's translations include several manuscripts of Leonardo da Vinci, An Italian Renaissance Sextet: Six Tales in Historical Context (edited by Lauro Martines) and Pellegrino Artusi's Science in the Kitchen and the Art of Eating Well.
- Author(s)Pelegrino Artusi
- PublisherUniversity of Toronto Press
- Date of Publication27/12/2003
- SubjectNational & Regional Cuisine
- Series TitleThe Lorenzo Da Ponte Italian Library
- Place of PublicationToronto
- Country of PublicationCanada
- ImprintUniversity of Toronto Press
- Content Note10 illustrations
- Weight1100 g
- Width152 mm
- Height230 mm
- Spine47 mm
- Translated byMurtha Baca,Stephen Sartarelli
- Introduction byLuigi Ballerini
- Format DetailsTrade paperback (US)
Most relevant reviews
- villanoz15 Sep, 2016by
A must have for your library of Italian cooking book!
If you haven't heard of Pellegrino Artusi please do yourself a favour and google him. Italian gastronomi owes much to this man.
Verified purchase: Yes | Condition: New
Best-selling in Non-Fiction Books
Save on Non-Fiction Books
- AU $79.89Trending at AU $90.22
- AU $24.97Trending at AU $34.99
- AU $31.46Trending at AU $40.54
- AU $22.32Trending at AU $34.74
- AU $39.51Trending at AU $40.18
- AU $40.67Trending at AU $41.34
- AU $36.57Trending at AU $37.25
This item doesn't belong on this page.
Thanks, we'll look into this.