From the Author to the Reader. The Nutritional Value of Meats. Broths Aspic and Sauces.
Doughs and Batters. Vegetables and Legumes.
Types and Seasons of Fishes. Miscellaneous Recipes.
Foods for Weak Stomachs. List of Recipes.
Illustrations by Guiliano Della Casa following pages Bibliografische Informationen. Boiled Meats.
Cold Dishes. Expected to ship within 7 - 11 working days. Is the information for this product incomplete, wrong or inappropriate?
Let us know about it. Does this product have an incorrect or missing image? Send us a new image.
Is this product missing categories? Add more categories. Review This Product.
Welcome to Loot. Checkout Your Cart Price.
Add to cart. Description Details Customer Reviews First published in , Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times.
It was reprinted thirteen times and had sold more than 52, copies in the years before Artusi's death in , with the number of recipes growing from to And while this figure has not changed, the book has consistently remained in print. Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or 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.