Exciting Food for Southern Types
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Product Description
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.
About the Author
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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Sweet Potato Fries, Anyone?
7 Jan 2012
Format:Paperback|Amazon Verified Purchase
This was intended for a Christmas gift. The recipient wasn't too thrilled. The entire series published by Penguin Books is really quite clever. They took works by famous individuals, some from the culinary world and reproduced them. I thought it was interesting to read about life in other times. Kudos to Penguin for doing this, anyway!
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