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9 of 9 people found the following review helpful
on 2 June 2013
I bought the Kindle version as I have bad hands and the paperback is very heavy. This is an excellent book
HOWEVER - none of the diagrams which form part of some of the recipes, nor the illustrations have been added
SURELY if you sell a book it should be complete? I don't remember seeing a warning that it is sold without illustrations, but someone correct me if it did.

I am very sad that part of the book is missing and I would have gladly paid a bit more to have them included as some are special templates for pasta sizes etc.

Artusi is a wonderful and essential book for cooks... shame it had to come incomplete.
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1 of 1 people found the following review helpful
on 11 July 2014
Was recommended this book by a foodie in Bologna. He told me that this is the book every household would have, passed down from generations with notes added. The book is most comprehensive, and although it is about "Italian cooking", the emphasis is on Emilia-Romagna and Tuscany. This is not a book for the faint-hearted, and not for someone who just wants to quickly whip up a easy weekday supper.The book is about 100 years old (-ish) so it's like reading an Italian version of Mrs Beeton -- part of it may seem a little dated but absolutely essential for anyone who is seriously interested in understanding Italian cooking.
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1 of 1 people found the following review helpful
on 29 October 2012
After several attempts to learn about Italian cooking, I decided to get this well-known (and loved)book, albeit in translation.Great fun to read and many great recipes to try. I expect to experiment rather than accurately follow some of the rather vague instructions for some recipes. Well worth a look if you're at all interested in food and cooking history.
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2 of 3 people found the following review helpful
on 28 July 2010
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.
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on 6 June 2015
A wealth of recipes, this will become a go to kitchen assistant!.
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on 7 August 2014
Great customer service and a must for all cooks.
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on 27 September 2014
Good book excellent condition
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on 19 February 2015
My best recommendation!
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on 14 January 2015
Great, DOTIF thanks
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1 of 3 people found the following review helpful
on 22 December 1998
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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