Science in the Kitchen and the Art of Eating WellMore 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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Science in the Kitchen and the Art of Eating Well Pellegrino Artusi,Murtha Baca,Stephen Sartarelli No preview available - 2003 |
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30 grams adding almonds amount bain-marie baking begins blend boil broth brown butter cake called celery chicken cold cook cooled cover cutlets dash deciliters delicate described dish dough egg yolks finger fire fish five flavor flour four garlic give grams about 1-2/3 grams about 3-1/2 grated Parmesan cheese greased half hand ingredients Italy juice keep lard layer leaves lemon liver meat milk mixture mold mushrooms olive oil Once onion ounces oven parsley paste pastry pieces pinch potatoes pound prepared prosciutto recipe remove rest rice roast roll salt and pepper saucepan sauté season with salt serve shape slices soup spoon sprinkle stew stirring strain stuffing STYLE sugar tablespoons Take taste thick thin tomato sauce toss truffles turn veal whole wine
Bibliographic information
| Title | Science in the Kitchen and the Art of Eating Well |
| Author | Pellegrino Artusi |
| Translated by | Murtha Baca, Stephen Sartarelli |
| Publisher | Marsilio Publishers, 1997 |
| Original from | the University of California |
| Digitized | 13 Sep 2011 |
| ISBN | 1568860390, 9781568860398 |
| Length | 631 pages |
| Subjects | › › Cooking / Health & Healing / General |
| Export Citation | BiBTeX EndNote RefMan |