Items related to Science in the Kitchen and the Art of Eating Well
Synopsis
classic 19th-c book of Italian cuisine
"synopsis" may belong to another edition of this title.
About the Author
Luigi Ballerini is an Italian poet and Professor Emeritus at the University of California Los Angeles.
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.
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 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 this title" may belong to another edition of this title.
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Science in the Kitchen and the Art of Eating Well
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Science in the Kitchen and the Art of Eating Well
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