Science In The Kitchen And The Art Of Eating Well

Prepbooks
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eBay item number:184111576227
Last updated on Jun 21, 2025 19:26:41 PDTView all revisionsView all revisions

Item specifics

Condition
Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See the ...
ISBN
9780802086570
Book Title
Science in the Kitchen and the Art of Eating Well
Book Series
Lorenzo Da Ponte Italian Library
Publisher
University of Toronto Press
Item Length
8.9 in
Edition
2
Publication Year
2003
Format
Trade Paperback
Language
English
Illustrator
Yes
Item Height
1.8 in
Author
Pellegrino Artusi
Features
Revised
Genre
Cooking, History
Topic
Europe / Italy, General, Regional & Ethnic / Italian, History
Item Weight
34 Oz
Item Width
6 in
Number of Pages
277 Pages
Category

About this product

Product Identifiers

Publisher
University of Toronto Press
ISBN-10
0802086578
ISBN-13
9780802086570
eBay Product ID (ePID)
30236890

Product Key Features

Edition
2
Book Title
Science in the Kitchen and the Art of Eating Well
Number of Pages
277 Pages
Language
English
Publication Year
2003
Topic
Europe / Italy, General, Regional & Ethnic / Italian, History
Features
Revised
Illustrator
Yes
Genre
Cooking, History
Author
Pellegrino Artusi
Book Series
Lorenzo Da Ponte Italian Library
Format
Trade Paperback

Dimensions

Item Height
1.8 in
Item Weight
34 Oz
Item Length
8.9 in
Item Width
6 in

Additional Product Features

Intended Audience
Trade
LCCN
2004-299839
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 Edition
22
Dewey Decimal
641.5945
Edition Description
Revised edition
Table Of Content
Foreword by Michele Scicolone Introduction: A as in Artusi, G as in Gentleman and Gastronomeby 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
Synopsis
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., 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.
LC Classification Number
TX723.A6713 2003

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Prepbooks

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    Smooth transaction. Excellent price! No problems whatsoever. Item is just as described and pictured in the listing. Looking forward to reading this book. It’s just like new! It was packaged very well so that it couldn’t get damaged during shipment. It was shipped out very quickly and received in short order. I really appreciate that! I look forward to doing business with this eBay seller again in the future. Thank you very much!
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5.0
4 product ratings
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  • by barneyearl
    Apr 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.

    Verified purchase: YesCondition: Pre-OwnedSold by: chubs87405

  • by williamjellison
    Jan 11, 2023

    Great item

    Love this item I'm only a chapter in but it's good so far worth the purchase.

    Verified purchase: YesCondition: Pre-OwnedSold by: kto158

  • by goofycow99
    Dec 17, 2022

    Cook book from 17/18 century

    It was a gift for a chef that's a friend. She loves it. Thanks

    Verified purchase: YesCondition: NewSold by: prepbooks

  • by ubertechy1988
    May 16, 2017

    Delicious

    This book is delicious. The recipes are very good. But the book is delicious.

    Verified purchase: YesCondition: Pre-OwnedSold by: big_river_books

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