Science in the Kitchen and the Art of Eating Well
More than a collection of recipes, Science in the Kitchen and the Art of Eating Well, was first published in Florence in 1891. Artusi's masterpiece is a literary classic as well as a classic in the art of Italian cooking. Artusi, an urbane and witty narrator, speaks directly to his readers and provides a wealth of stories and anecdotes that provide a valuable study of domestic Italian history and folklore.
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30 grams almonds amount anchovies artichokes béchamel sauce begins to brown bit of butter boil bread crumbs broth brown stock butter cake carrot celery chicken cloves cream cutlets dash of nutmeg deciliters described in recipe dough Dutch oven egg yolks entremets Finely chop finger finish cooking fire fish flavor flour fried garlic grams about 1-2/3 grams about 3-1/2 grated Parmesan cheese greased half ingredients lard lemon juice liver Marsala Marsala wine meat mezzaluna milk milk-fed veal mince mixture mold mushrooms nutmeg olive oil omelette onion ounces Parmesan cheese parsley pasta peas pinch of salt potatoes pound prosciutto remove rice roast roll salt and pepper saucepan sauté season with salt semolina side dish sieve simmer skillet soffritto soup sprinkle stew stirring stuffing sugar tablespoons Take taste thick tomato paste tomato sauce tomato sauce recipe toss truffles untrimmed prosciutto veal wine