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Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library) Paperback – December 27, 2003
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‘Artus'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)
About the Author
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.
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Top Customer Reviews
He obviously recognized that his readers already knew how to cook. This is a book to give the reader various ideas about recipes and menus. Beginners beware, it will not tell how many teaspoons of something to put into your sauces. We're supposed to know how much is too much or too little.
It's a great book, and very unique among a plethora of same old-same-old cookbooks.
If it were not for this recommendation, I may have been inclined to dismiss the book as irrelevant to today's cooks, given the wealth of Italian cookbooks from Marcella Hazan, Lydia Bastianich, Michelle Scicolone herself, and a dozen of scribblers on the cooking from the various regions (Tuscany, Lazio, Campania, Sicily, etc.) and `superregions' (north versus south) of Italy. So, here I am to say that there is much of value here for the foodie and the professional cook. For all you casual cookbook clients out there, you may want to give this one a pass. In spite of its title, it has absolutely nothing in common with the kind of kitchen science written by Harold McGee, Shirley Corriher, and Alton Brown.
This is not to say that there is no deep thinking about food in this book. The paperback has over 650 pages filled with 790 recipes plus an English and an Italian index. And, in all that space, there are hundreds of little observations about the right way to cook dishes. The problem for the amateur is that almost all the recipes assume you already know a lot about cooking, so lots of little details are left off. One of my favorite examples is in the recipe for veal saltimbocca (Veal cutlets, Roman Style). Artusi gives scant details on the size of the cutlet except that they should be a half a finger thick.Read more ›
I have learned so much from cooking these delights, my family loves the dishes from this traditional cook book and I am a hit with them ,
I have not told them about this book yet But I am giving each family member a copy of the book and will become a family hand me downs.
this is good old fashion cooking and should not be attempted unless you take the time to make them properly.
The secret to fine cooking is patience , measurements of ingredient time and temperature . there are no shortcuts for great cooking .
The book contains very simple and tasty dishes to prepare,which majorities are unknown to most people. It also have some personal story Artusi tells before introduce the actual dishes.
Most Recent Customer Reviews
Italian food is the food of passion and love. Italians in the province of Emilia-Romagna, are your quintessential food critics. Read morePublished on June 8, 2013 by Alexis W
a great resource - not a cover to cover encyclopedia, but good none the less. very similar to james beard's books in its editorial style.Published on June 24, 2012 by adamc
I'm quoting the review by B. Marold: "So, here I am to say that there is much of value here for the foodie and the professional cook. Read morePublished on August 18, 2009 by Jackal
The product was recommended to me by a friend from Italy who said her mother had one of the original books in her kitchen and purchased one for her daughter as well. Read morePublished on November 27, 2007 by Silvio Diloreto
This is one of the maternal Italian cookbooks in a very impressive lineage. This puts perspective on modern Italian cooking that you see in books like the Silver Spoon. Read morePublished on July 18, 2007 by Amazon Customer