Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library) - Tapa blanda
Libro 22 de 37: Lorenzo Da Ponte Italian Library
Sinopsis
Artusi’s masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture.
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Acerca de los autores
Pellegrino Artusi (1820-1911) was an Italian businessman and writer and is credited world-wide as the Inventor of Italian Cuisine. Originally a silk merchant, Artusi brought his passion for science, health, and food to the entire nation of Italy.
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.
Luigi Ballerini is an Italian poet and Professor Emeritus at the University of California Los Angeles.
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Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library)
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University of Toronto Press, 2003
ISBN 10: 0802086578
ISBN 13: 9780802086570
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Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library)
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ISBN 13: 9780802086570
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Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library)
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University of Toronto Press, 2003
ISBN 10: 0802086578
ISBN 13: 9780802086570
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Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library)
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University of Toronto Press, 2003
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ISBN 13: 9780802086570
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Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library)
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University of Toronto Press, 2003
ISBN 10: 0802086578
ISBN 13: 9780802086570
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Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library)
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University of Toronto Press, 2003
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ISBN 13: 9780802086570
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Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library)
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University of Toronto Press, 2004
ISBN 10: 0802086578
ISBN 13: 9780802086570
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Science in the Kitchen and the Art of Eating Well
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University of Toronto Press, 2003
ISBN 10: 0802086578
ISBN 13: 9780802086570
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Softcover. Condición: Near Fine. Stiff unmarked book in glossy covers; about new but for moderate vertical bend; 6 X 1.75 X 9 inches; 744 pages; 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 â" 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. Nº de ref. del artículo: 66229
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Science in the Kitchen and the Art of Eating Well
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ISBN 10: 0802086578
ISBN 13: 9780802086570
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Science in the Kitchen and the Art of Eating Well
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University of Toronto Press, 2003
ISBN 10: 0802086578
ISBN 13: 9780802086570
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Librería: Better World Books, Mishawaka, IN, Estados Unidos de America
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