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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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Frequently Bought Together

Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library) + Italian Cuisine: A Cultural History (Arts and Traditions of the Table: Perspectives on Culinary History) + La Cucina: The Regional Cooking of Italy
Price for all three: $100.01

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Product Details

  • Series: Lorenzo Da Ponte Italian Library
  • Paperback: 653 pages
  • Publisher: University of Toronto Press, Scholarly Publishing Division; 3rd Revised edition edition (December 27, 2003)
  • Language: English
  • ISBN-10: 0802086578
  • ISBN-13: 978-0802086570
  • Product Dimensions: 6 x 1.8 x 9.1 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #87,381 in Books (See Top 100 in Books)

Editorial Reviews

Review

‘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)

‘One of the defining documents of what it means to be Italian.’

(John Allemang)

‘A landmark work in Italian culture.’

(Darby Macnab)

About the Author

Luigi Ballerini is a professor in the Department of Italian at the University of California, Los Angeles.



Murtha Baca is head of the Standards and Vocabulary Programs at the Getty Research Institute.


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Customer Reviews

4.6 out of 5 stars
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Most Helpful Customer Reviews

37 of 38 people found the following review helpful By Singlemalt on August 11, 2000
Format: Paperback Verified Purchase
This is a fantastic book, not just for the recipes, but also for Artusi's interesting and humourous asides. It contains a selection of recipes ranging from complex to very simple, yet elegant. IMHO it is far more than "marginal" as a cookbook. Because it is non-specific about quantities, Artusi seemed to assume that the audience reading this book knows what is what. Quantities are always adjustable according to individual taste, and that is the nature of real cooking. So in that sense, it is not a connect-the-dots cookbook, but a very good way to experiment with different variations of flavour.
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.
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45 of 49 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on April 10, 2005
Format: Paperback Verified Purchase
`Science in the Kitchen and The Art of Eating Well' by Bologna native, Pellegrino Artusi, recently republished in English with a new introduction by American food writer, Michelle Scicolone is a work originally written in Italian and published by the author almost 115 years ago. I was drawn to it by a very positive reference to it in Paul Bertolli's cookbook, `Chez Panisse Cooking'.

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.
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22 of 30 people found the following review helpful By A Customer on December 21, 1998
Format: Paperback
Late 18th century cooking master Pellegrino Artusi created the "ethics" of modern Italian cooking, as evoluted from that which the Italians taught the French. The basis is that foods are to be tasty, but also healthy and digestible. The emotional value of Taste is thus spelled out by the Alchemist of Italian Cuisine. An absolute master with a hearty sense of humour. Not to be missed.
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By Macanoodough on December 19, 2013
Format: Paperback Verified Purchase
For anyone into cooking, this is a piece of history, for any Italian or Italian American, this is is a piece of your culture. The recipes might be 50/50 if they are relative today (though it does tell the difference between what Americans call Pomodoro and Marinara). And it does offer a lot of culinary knowledge, correcting a lot of myths about Italian cuisine we Americans have perpetuated over the years.
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By adamc on June 24, 2012
Format: Paperback
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.
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