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Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library)
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First published in 1891, Pelegrino Artusi's La scienza in cucina e l'arte di mangiar 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 is doubtful he ever touched a ki First published in 1891, Pelegrino Artusi's La scienza in cucina e l'arte di mangiar 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 is doubtful he 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. Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition 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., [PU: University of Toronto Press]

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Pellegrino Artusi:

Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library) - gebrauchtes Buch

1997, ISBN: 0802086578

ID: 3077131

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 - 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. 19th century,cooking,cooking,european,health fitness and dieting,history,italian,modern (16th-21st centuries),regional and international,special diet Italian, University of Toronto Press, Scholarly Publishing Division

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Science in the Kitchen and the Art of Eating Well - Artusi, Pelegrino
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Artusi, Pelegrino:
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ISBN: 9780802086570

[ED: Softcover], [PU: University of Toronto Press], First published in 1891, Pelegrino Artusi's La scienza in cucina e l'arte di mangiar 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 is doubtful he 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. Artusi's masterpiece is not merely a popular cookbook it is a landmark work in Italian culture. This English edition 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. 10 illustrations Versandfertig in über 4 Wochen, Neuware, gewerbliches Angebot

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Science in the Kitchen and the Art of Eating Well (The Lorenzo Da Ponte Italian Library) - Artusi, Pellegrino; Artusi, Pelegrino
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Artusi, Pellegrino; Artusi, Pelegrino:
Science in the Kitchen and the Art of Eating Well (The Lorenzo Da Ponte Italian Library) - Taschenbuch

2003, ISBN: 0802086578

ID: 21311997934

[EAN: 9780802086570], Neubuch, [PU: Univ of Toronto Pr], Cooking|General, Cooking|Health & Healing|General, Cooking|History, Cooking|Regional & Ethnic|Italian

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Science in the Kitchen and the Art of Eating Well
Autor:

Artusi, Pellegrino; Artusi, Pelegrino

Titel:

Science in the Kitchen and the Art of Eating Well

ISBN-Nummer:

9780802086570

First published in 1891, Pelegrino Artusi's La scienza in cucina e l'arte di mangiar 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 is doubtful he 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. Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition 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.

Detailangaben zum Buch - Science in the Kitchen and the Art of Eating Well


EAN (ISBN-13): 9780802086570
ISBN (ISBN-10): 0802086578
Gebundene Ausgabe
Taschenbuch
Erscheinungsjahr: 2003
Herausgeber: UNIV OF TORONTO PR
653 Seiten
Gewicht: 1,080 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 31.05.2007 14:10:26
Buch zuletzt gefunden am 16.02.2017 14:21:26
ISBN/EAN: 9780802086570

ISBN - alternative Schreibweisen:
0-8020-8657-8, 978-0-8020-8657-0

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