Science in the Kitchen and the Art of Eating Well

Science in the Kitchen and the Art of Eating Well

Book - 2003
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"Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil of 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. 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."--Jacket.
Publisher: Toronto : University of Toronto Press, ©2003.
ISBN: 9780802086570
Branch Call Number: 641.5945 ARTUSI 2003
Characteristics: lxxiv, 653 pages, 7 unnumbered leaves of plates : illustrations (some color) ; 24 cm.


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Aug 28, 2011

Disappointing book, based on the high consumption of meat. The vegetable chapter is short. The best section was on making rice (e.g. saute onions first, add rice, then slowly adding water and cooking not too hot so as not to cook the outside leaving the inside uncooked, adding peas near the end). Otherwise, I didn't see much merit. Although, I now know how to cook truffles, although I won't be shelling out $1000 for a truffle any time soon. Just slice them thin and roast with oil and parma.


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