Science in the Kitchen and the Art of Eating Well and over one million other books are available for Amazon Kindle. Learn more
Qty:1
  • List Price: $48.95
  • Save: $14.20 (29%)
FREE Shipping on orders over $35.
In Stock.
Ships from and sold by Amazon.com.
Gift-wrap available.
Science in the Kitchen an... has been added to your Cart
+ $3.99 shipping
Used: Good | Details
Sold by -Daily Deals-
Condition: Used: Good
Comment: This Book is in Good Condition. Used Copy With Light Amount of Wear. 100% Guaranteed.
Sell yours for a Gift Card
We'll buy it for $14.21
Learn More
Trade in now
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library) Paperback – December 27, 2003


See all 5 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Hardcover
"Please retry"
Paperback
"Please retry"
$34.75
$30.75 $29.02

Gorgeous for Good by Sophie Uliano
Gorgeous for Good by Sophie Uliano
Check out these new and notable beauty, grooming & style books. | See all
$34.75 FREE Shipping on orders over $35. In Stock. Ships from and sold by Amazon.com. Gift-wrap available.


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)
Price for both: $74.75

Buy the selected items together
NO_CONTENT_IN_FEATURE

Image
Looking for the Audiobook Edition?
Tell us that you'd like this title to be produced as an audiobook, and we'll alert our colleagues at Audible.com. If you are the author or rights holder, let Audible help you produce the audiobook: Learn more at ACX.com.

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 (11 customer reviews)
  • Amazon Best Sellers Rank: #222,029 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.

Customer Reviews

4.6 out of 5 stars
5 star
73%
4 star
18%
3 star
9%
2 star
0%
1 star
0%
See all 11 customer reviews
Italian food is the food of passion and love.
Alexis W
While the value of this book is unmatched, I give it only four stars to warn anyone to read the review carefully before buying this book with mistaken expectations.
B. Marold
Because it is non-specific about quantities, Artusi seemed to assume that the audience reading this book knows what is what.
Singlemalt

Most Helpful Customer Reviews

38 of 39 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.
3 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
47 of 51 people found the following review helpful By B. Marold HALL OF FAMETOP 500 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.
Read more ›
9 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
23 of 31 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.
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
2 of 3 people found the following review helpful By Amazon Customer on July 18, 2007
Format: Paperback Verified Purchase
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. This is more of a read than a cookbook, dont expect amounts or details, this is the cooking your mother does, so this is only for advanced cooks who are daring, and devil may care, be prpared to do alot of testing and know what goes with what, if you are starting out pick a different book, like the Silver Spoon, thats easy peasy.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
Format: Paperback
I am an Italian and my mother received this book as a gift just after her wedding. That was 1947. I took it with me after my mother passed away. I search in Amazon because I was interested to see if Artusi and his book were still existing. In a matter of fact they are. Incredible, someone born in the 1820s who wrote a book and is still selling today.
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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

More About the Author

Discover books, learn about writers, read author blogs, and more.

What Other Items Do Customers Buy After Viewing This Item?

Set up an Amazon Giveaway

Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more
Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library)
This item: Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library)
Price: $48.95 $34.75
Ships from and sold by Amazon.com