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Pellegrino Artusi is the original icon of Italian cookery, whose legendary 1891 book Science in the Kitchen and the Art of Eating Well defined its national cuisine and is still a bestseller today. He was also a passionate gastronome, renowned host and brilliant raconteur, who filled his books with tasty recipes and rumbustious anecdotes. From an unfortunate incident regarding Minestrone in Livorno and a proud defence of the humble meat loaf, to digressions on the unusual history of ice-cream, the side-effects of cabbage and the Florentines' weak constitutions, these writings brim with gossip, good cheer and an inexhaustible zest for life.

Détails
Auteur
Pellegrino  Artusi
Marque
Penguin
Collection
n.c
Parution
2011-04-07
Pages
128 pages
EAN papier
9780241951101
Langue
Anglais
Informations ebook
EAN EPUB
9780141965994
Prix
6,49 €
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Nb pages copiables 12
Nb pages imprimables 12
Taille du fichier 1792 Ko
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Defaut-Illustration Pellegrino Artusi

Pellegrino Artusi (1820-1911) was an Italian businessman and gastronome. His working life as a silk merchant allowed him to acquire considerable wealth, which was used to fund his passions: literature and food. He self-published the now-famous Italian cookbook La scienza in cucina e l'arte di mangiare bene(The Science of Cooking and the Art of Eating Well) in 1891 and sold over 200,000 copies before his death. Writing only two decades after the unification of Italy, Artusi was the first to include recipes from all regions of Italy in a single cookbook and helped establish a national Italian identity.

Luigi Ballerini teaches modern and contemporary Italian Literature at the University of California. He has translated into English several Italian works.

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