Full Description
Science in the Kitchen and the Art of Eating Well is a celebration of Italian life, culture, and culinary tradition. Originally published in Italian in 1891, Pellegrino Artusi's beloved classic helped define a national cuisine, gathering recipes from across Italy and presenting them with warmth, wit, and curiosity. In keeping with the traditional Italian edition, this modern English edition invites readers into a kitchen where science and artistry work hand in hand.
From delightful antipasti and canapes to the world-renowned bolognese sauce that became a cornerstone of Italian cooking, Artusi's recipes have inspired generations of home cooks and professional chefs alike. One of the most influential cookbooks ever published, Science in the Kitchen offers a fascinating window into the history of Italian cooking while remaining remarkably relevant to contemporary readers.
Rich in flavour, personality, and insight, this timeless masterpiece reminds us of what brings people together: good food, and the good company of its endlessly entertaining author.
Contents
Foreword by Michele Scicolone
Introduction: A as in Artusi, G as in Gentleman and Gastronome by Luigi Ballerini
The Story of a Book That Is a Bit Like the Story of Cinderella
Preface
From the Author to the Reader
A Few Health Guidelines
The Nutritional Value of Meats
Admonition
The Recipes:
Broths, Aspic, and Sauces
Soups and Pastas with Broth
Pasta Dishes and Soups in Vegetable Stock
Appetizers
Sauces
Eggs
Doughs and Batters
Stuffings
Fried Foods
Boiled Meats
Entrements
Stews
Cold Dishes
Vegetables and Legumes
Types and Seasons of Fishes
Roasted Meats
Pastries, Cakes, and Sweets
Cakes and Spoon Desserts
Syrups
Preserves
Liqueurs
Ice Creams
Miscellaneous Recipes
Appendix
Foods for Weak Stomachs
Suggested Dinner Menus
Luncheons
List of Recipes
Index I: Names of Dishes in Italian
Index II: Names of Dishes in English
