{"product_id":"science-in-the-kitchen-and-the-art-of-eating-well","title":"Science in the Kitchen and the Art of Eating Well","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tNew intro.;Also avail in cloth.;Tr.of: La scienza in cucina e l'arte di mangiar bene, 1891;English translation 1st published by Marsilio, 1997;Bibl. \u0026amp; index.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tTranslation of: La scienza in cucina e l'arte di mangiar bene.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003ePellegrino Artusi\u003c\/b\u003e (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. \n\u003cbr\u003e\n\u003cstrong\u003eMurtha Baca\u003c\/strong\u003e's translations include several manuscripts of Leonardo da Vinci, \n\u003cem\u003eAn Italian Renaissance\u003c\/em\u003e\n\u003cem\u003eSextet: Six Tales in Historical Context\u003c\/em\u003e (edited by Lauro Martines) and Pellegrino Artusi's \n\u003cem\u003eScience in the Kitchen and the Art of Eating Well\u003c\/em\u003e. \n\u003cbr\u003e\n\u003cb\u003eLuigi Ballerini\u003c\/b\u003e is an Italian poet and Professor Emeritus at the University of California Los Angeles. \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eForeword by Michele Scicolone \u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eIntroduction: \u003cem\u003eA as in Artusi, G as in Gentleman and Gastronome\u003c\/em\u003e by Luigi Ballerini \u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eThe Story of a Book That Is a Bit Like the Story of Cinderella \u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003ePreface \u003cbr\u003eFrom the Author to the Reader \u003cbr\u003eA Few Health Guidelines \u003cbr\u003eThe Nutritional Value of Meats \u003cbr\u003eAdmonition \u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eThe Recipes: \u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eBroths, Aspic, and Sauces \u003cbr\u003eSoups and Pastas with Broth \u003cbr\u003ePasta Dishes and Soups in Vegetable Stock \u003cbr\u003eAppetizers \u003cbr\u003eSauces \u003cbr\u003eEggs \u003cbr\u003eDoughs and Batters \u003cbr\u003eStuffings \u003cbr\u003eFried Foods \u003cbr\u003eBoiled Meats \u003cbr\u003eEntrements \u003cbr\u003eStews \u003cbr\u003eCold Dishes \u003cbr\u003eVegetables and Legumes \u003cbr\u003eTypes and Seasons of Fishes \u003cbr\u003eRoasted Meats \u003cbr\u003ePastries, Cakes, and Sweets \u003cbr\u003eCakes and Spoon Desserts \u003cbr\u003eSyrups \u003cbr\u003ePreserves \u003cbr\u003eLiqueurs \u003cbr\u003eIce Creams \u003cbr\u003eMiscellaneous Recipes \u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eAppendix \u003cbr\u003eFoods for Weak Stomachs \u003cbr\u003eSuggested Dinner Menus \u003cbr\u003eLuncheons \u003cbr\u003eList of Recipes \u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eIndex I: Names of Dishes in Italian \u003cbr\u003eIndex II: Names of Dishes in English\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Artusi's book stands with Manzon's great novel, \u003ci\u003e I Promessi Sposi \u003c\/i\u003e(\u003cem\u003eThe Betrothed\u003c\/em\u003e), 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.\"\u003c\/p\u003e--Fred Plotkin, Gastronomica \n\u003cbr\u003e\n\u003cp\u003e\"One of the defining documents of what it means to be Italian.\"\u003c\/p\u003e--John Allemang, The Globe and Mail \n\u003cbr\u003e\n\u003cp\u003e\"A landmark work in Italian culture.\"\u003c\/p\u003e--Darby Macnab, Tandem\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eFirst published in 1891, Pellegrino Artusi's \u003ci\u003eLa scienza in cucina e l'arte di mangier bene\u003c\/i\u003e 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.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eAlthough 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.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eArtusi'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.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eArtusi, Pellegrino\u003cbr\u003e\n\u003cb\u003ePellegrino Artusi\u003c\/b\u003e (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. \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eBaca, Murtha\u003cbr\u003e\n\u003cstrong\u003eMurtha Baca\u003c\/strong\u003e's translations include several manuscripts of Leonardo da Vinci, \n\u003cem\u003eAn Italian Renaissance\u003c\/em\u003e\n\u003cem\u003eSextet: Six Tales in Historical Context\u003c\/em\u003e (edited by Lauro Martines) and Pellegrino Artusi's \n\u003cem\u003eScience in the Kitchen and the Art of Eating Well\u003c\/em\u003e. \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eBallerini, Luigi\u003cbr\u003e\n\u003cb\u003eLuigi Ballerini\u003c\/b\u003e is an Italian poet and Professor Emeritus at the University of California Los Angeles. \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Artusi, Pellegrino\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e University of Toronto Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2003-12-27\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|History|Cooking|Regional \u0026amp; Cultural|Italian|History|Europe|Italy\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookery, Italian|Cuisine italienne\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.95 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780802086570\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780802086570\u003c\/p\u003e","brand":"University of Toronto Press","offers":[{"title":"Default Title","offer_id":52139378278681,"sku":"SP-9780802086570","price":82.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9780802086570_spiral.png?v=1773919534","url":"https:\/\/westbindery.com\/products\/science-in-the-kitchen-and-the-art-of-eating-well","provider":"West Bindery","version":"1.0","type":"link"}