- Hardcover: 653 pages
- Publisher: University of Toronto Press; New Ed edition (27 Dec 2003)
- Language English
- ISBN-10: 0802087043
- ISBN-13: 978-0802087041
- Product Dimensions: 23.3 x 16.4 x 5.1 cm
- Average Customer Review: 4.0 out of 5 stars See all reviews (4 customer reviews)
- Amazon Bestsellers Rank: 4,095,618 in Books (See Top 100 in Books)
Science in the Kitchen and the Art of Eating Well
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Amazon.co.uk Review
The 790 recipes accumulated in successive editions of Science in the Kitchen and the Art of Eating Well (never out of print since its first edition in 1891) can't be said to herald the birth of Italian cuisine. That consists of the cookery of many regions, and Pellegrino Artusi's masterpiece takes too little account of most of them (Sicily and Calabria, to name a pair) and too much of others (his favoured areas, Emilia-Romagna and Tuscany). Nonetheless, Artusi's cookbook appeared shortly after the political unification of the country, and its unremitting culinary patriotism in the face of French domination is one of its most endearing qualities.
To explain the title: Artusi's science can be fusty or precious; he frequently lets us know how a dish comforts or afflicts the stomach. But his art, within its gently chauvinistic limits, can't be reproached. The recipes, gathered and codified at the beginning of the modern culinary era, are usually extremely precise, including weights, exact instructions about how to cut things up, tie them together, when and how to combine them, and why. Beyond the utility of his text, Artusi's spirit informs it, on every page. He's funny, garrulous (but never a bore), encouraging, adventurous. He treats his readers as if he were (I quote the foreword to this edition) "a favourite uncle, who happens to be a knowledgeable cook".
It is not necessary to be a bold cook to learn Italian cuisine from Artusi, just a willing one. Though he does not always tell exactly how to mix flour, egg, and water to make pasta dough, he's properly meticulous in calibrating all baked dishes (no mean feat for a time when kitchen ovens were still a novelty). A good Northerner, he relies on butter much more than oil and, perhaps because he didn't come across the variety of products we're familiar with today even in Canada, uses Parmesan and prosciutto at almost every opportunity and in instances we would not readily credit.
Artusi (that's how his book is known in Italy, it's so beloved) is a mix of the odd, the disregarded, and the durable. In these pages are recipes that will survive as long as there's an Italy: many delicate variations on the theme of gnocchi (including an intriguing version with finely ground chicken); plenty of forthright, peasanty dishes; and, best of all for my palate, the various sweets that take up almost one third of the book. Here is God's plenty of desserts, lovingly listed and in gorgeous variety, enough for several lifetimes. Our author is said to have died prematurely from a surfeit of food (likely including plenty of dolci) at the age of 94. Buon appetito! --Ted Whittaker, Amazon.ca --This text refers to the Paperback edition.
Review
'Artusi's book stands with Manzoni's great novel, I Promessi Sposi (The Betrothed), and the music of Verdi as works that not only are great unto themselves but represented a sense of identity and self-worth to a nascent country with no nationalistic feeling ... Artusi chose to give Italians their definition by telling them how they ate ... Anyone who seeks to know Italian food avoids Artusi at his or her peril. He is the fountainhead of modern Italian cookery.' -- Fred Plotkin Gastronomica 'One of the defining documents of what it means to be Italian.' -- John Allemang The Globe and Mail 'A landmark work in Italian culture.' -- Darby Macnab Tandem
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First Sentence
The emperor Tiberius used to say that man, after the age of thirty-five, should no longer have any need of doctors. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
The emperor Tiberius used to say that man, after the age of thirty-five, should no longer have any need of doctors. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews
Format:Paperback
Though most recipes are not usable directly as they are written (after 150 years from the first publication, some ingredients are hard to find), the book gives the deepest insight on the spirit of Italian cooking available so far.
Format:Paperback
Maybe like a novel this is a great book. But like a cookbook it is very abstract...a little bit of this and a little bit of that...put it in smth and bake...may an hour and may 2 hours...it sound more like o poetry than a recipe.
1 of 3 people found the following review helpful
Format:Paperback
Late 18th century cooking master Pellegrino Artusi created the "ethics" of modern Italian cooking, as evoluted from that which the Italians taught the French. The basis is that foods are to be tasty, but also healthy and digestible. The emotional value of Taste is thus spelled out by the Alchemist of Italian Cuisine. An absolute master with a hearty sense of humour. Not to be missed.
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