Download or read book Science in the Kitchen and the Art of Eating Well written by Pellegrino Artusi and published by University of Toronto Press. This book was released on 2003-12-27 with total page 762 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 1891, 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 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. 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. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes. Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.
Download or read book Science and Cooking Physics Meets Food From Homemade to Haute Cuisine written by Michael Brenner and published by W. W. Norton & Company. This book was released on 2020-10-20 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Download or read book Science in the Kitchen and the Art of Eating Well written by Pellegrino Artusi and published by University of Toronto Press. This book was released on 2003-01-01 with total page 762 pages. Available in PDF, EPUB and Kindle. Book excerpt: Translation of: La scienza in cucina e l'arte di mangiar bene.
Download or read book The Tucci Cookbook written by Stanley Tucci and published by Simon and Schuster. This book was released on 2012-10-09 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents more than two hundred authentic Italian recipes and shares authors' family stories.
Download or read book Italian Cook Book written by Pellegrino Artusi and published by Mockingbird Press. This book was released on 2022-07-07 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pellegrino Artusi's Italian Cook Book is a collection of Italian recipes first published in 1891. This version was edited and translated by New York-based academic Olga Ragusa in 1945. It contains nearly 400 recipes that highlight the art of traditional Italian cooking at a time when French cuisine had long dominated the kitchens and plates of gourmands. Pellegrino Artusi (1820-1911) was an unlikely person to revitalize Italian cuisine, being neither a professional chef nor a formal culinary scholar. Artusi was born in Forlimpopoli to a wealthy merchant father, and he successfully took over the family's business as a young man. His life-and that of his family-was violently disrupted in 1851, when the criminal Stefano Pelloni arrived in town. He and his gang disrupted a play and held all the wealthy families hostage in the theater while they robbed and sacked the town. One of Artusi's sisters was assaulted during the raid and the ensuing shock placed her in an asylum. (Pelloni was killed just two months later in a gunfight.) After the trauma, Artusi and his family moved to Florence, where he began working as a silk merchant and later in finance. During his free time, he devoted himself to the art of Italian cooking. French cooking had been considered the "gold standard" in culinary circles for centuries, but Artusi rejected the notion that French food was superior to his native Italian. He devoted himself to learning more about the cuisine of his ancestors. By 1891, at the age of 71, Artusi had completed what is considered the original Italian cookbook. He had compiled and edited recipes from much of the newly unified Italy, creating for the first time a broader manual to the nation's various culinary styles. Still, the book's recipes lean toward the northern culinary styles of Romagna and Tuscany. Unable to find a publisher, he funded and self-published the work. It was a modest success at first, selling a thousand copies in four years. But word spread, and before his death in 1911, the book had sold over 200,000 copies. This version was edited and translated by the New York-based linguist, scholar, and academic Olga Ragusa. It was published in 1945 by the S.F. Vanni publishing house, then owned by her father. Containing nearly 400 recipes, the instructions in the Italian Cook Book are simple to follow and can be easily recreated in the modern kitchen-with some exceptions. Sourcing the two dozen large frogs for Frog Soup may prove a challenge. But the recipes for handmade pasta, gnocchi, and ravioli in the Romagna and Genoese styles are simple and approachable. Crostinis, slices of toast piled with savory toppings, make delicious appetizers when topped with anchovies, caviar, or chicken liver. Italian-style sauces are abundant, including caper sauce for drizzling over boiled fish, meatless sauce for spaghetti, and "the sauce of the Pope"-a briny sauce from the caper vinegar, sweetened olives, chopped onions, butter, and an anchovy. The home cook will find some meats that are easy to source-chicken, lamb, turkey, beef, pork, and plenty of fish. Others will prove more difficult to find, like partridge, blackbird, wild boar, and thrush. Some of the less common organ meats are also used, including tongue, kidneys, and liver. Italian home cooks will want to linger in the dessert section, full of simple cakes, pies, and puddings, as well as rustic fruit dishes like pears in syrup and peaches stuffed with candied orange peel and nuts. Artusi is considered by many to be the father of modern Italian cuisine. Since 1997, he has been celebrated each year in his birthplace of Forlimpopoli with Festa Atrusiana, an Italian food festival.
Download or read book Italian Identity in the Kitchen or Food and the Nation written by Massimo Montanari and published by Columbia University Press. This book was released on 2013-07-16 with total page 127 pages. Available in PDF, EPUB and Kindle. Book excerpt: How regional Italian cuisine became the main ingredient in the nation's political and cultural development.
Download or read book La scienza in cucina written by Peter Barham and published by . This book was released on 2007 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book La Scienza Cucina written by Rustic Culinary Oasis and published by Independently Published. This book was released on 2023-09-25 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: La Scienza Cucina: 97 Recipes Exploring the Art and Science of Italian Cuisine is an intriguing cookbook that combines the art and science of Italian cuisine. Written by renowned Italian food scientist and nutritionist Dr. Maria Arekletti, this cookbook offers a unique and comprehensive look at the science behind Italian cooking. Through 97 recipes and their corresponding scientific explanations, the cookbook demonstrates how science can be used to create delicious, meaningful meals. This cookbook is both an exploration of Italian cuisine and a guide to its scientific foundations. For each of the recipes, Dr. Arekletti provides detailed instructions and explanations of the science behind the dish. She dives deep into the anatomy of the ingredients and the chemistry of cooking processes to reveal how certain ingredients interact and how the science can be used to achieve the desired results. Not only does this book provide an interesting theoretical look at Italian cooking, but it also provides concrete steps on how to prepare the dishes, as well as nutritional content and serving sizes. The range of recipes in La Scienza Cucina encompasses the breadth and depth of Italian cuisine. It includes both classic and modern dishes, from traditional Italian favorites such as Carciofi alla Giudia (Artichokes Jewish-Style) to contemporary dishes like Spaghetti alla Carbonara al Prosciutto (Spaghetti Carbonara with Prosciutto). Through this cookbook, readers will discover the versatility of Italian ingredients and develop a deeper understanding of the science behind Italian cooking. Although La Scienza Cucina can be used as an educational reference, it also makes a great practical cookbook. With its clear instructions and informative explanations, the book offers readers the opportunity to learn and recreate classic Italian meals. The recipes can be used by cooks of all experience levels, from novice to expert. As a valuable resource for anyone interested in the art and science of Italian cooking, La Scienza Cucina is an essential addition to any kitchen.
Download or read book La scienza in cucina e l arte di mangiar bene written by Pellegrino Artusi and published by Good Press. This book was released on 2020-08-07 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt: "La scienza in cucina e l'arte di mangiar bene" di Pellegrino Artusi. Pubblicato da Good Press. Good Press pubblica un grande numero di titoli, di ogni tipo e genere letterario. Dai classici della letteratura, alla saggistica, fino a libri più di nicchia o capolavori dimenticati (o ancora da scoprire) della letteratura mondiale. Vi proponiamo libri per tutti e per tutti i gusti. Ogni edizione di Good Press è adattata e formattata per migliorarne la fruibilità, facilitando la leggibilità su ogni tipo di dispositivo. Il nostro obiettivo è produrre eBook che siano facili da usare e accessibili a tutti in un formato digitale di alta qualità.
Download or read book La scienza in cucina e l arte di mangiar bene written by Pellegrino Artusi and published by . This book was released on 1911 with total page 626 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Exciting Food for Southern Types written by Pellegrino Artusi and published by Penguin UK. This book was released on 2011-04-07 with total page 94 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'The fountainhead of modern Italian cookery' Gastronomica Pellegrino Artusi is the original icon of Italian cookery, whose legendary 1891 book Science in the Kitchen and the Art of Eating Welldefined 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. Throughout the history of civilization, food has been more than simple necessity. In countless cultures, it has been livelihood, status symbol, entertainment - and passion. In the GREAT FOOD series, Penguin brings you the finest food writing from the last 400 years, and opens the door to the wonders of every kitchen.
Download or read book The Talisman Italian Cook Book written by Ada Boni and published by Pan. This book was released on 1975 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Carmela s Cucina written by Carmela Tursi Hobbins and published by . This book was released on 2005-11 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Noted chef and educator Carmela Tursi Hobbins shares recipes developed during a lifetime of cooking, as well as anecdotes from her upbringing in a loving Italian family environment.
Download or read book Italianissimo written by Pellegrino Artusi and published by W. W. Norton. This book was released on 1975-11 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Unless you aspire to perfection--to be, in short, a Cordon Bleu--you do not have to be born with a chef's hat on your head to become a good cook. All you need is to love to cook, pay close attention to details, form the habit of being precise, and choose only the finest materials. The best way to learn, of course, is to work under a capable cook; but even without that experience, with a book like mine to guide you, if you are serious, you can learn to cook. --from the preface
Download or read book The Science of Cooking written by Peter Barham and published by Springer. This book was released on 2012-10-05 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unravelling the mysteries of the "art" of good cooking. Strong praise from the reviewers - "Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of information... The book is a pleasant read and is an invitation to become better acquainted with the science of cooking." - NATURE "This year, at last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance... [Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate soufflé." - FINANCIAL TIMES WEEKEND "This book is full of interesting and relevant facts that clarify the techniques of cooking that lead to the texture, taste and aroma of good cuisine. As a physicist the author introduces the importance of models in preparing food, and their modification as a result of testing (tasting)."- THE PHYSICIST "Focuses quite specifically on the physics and food chemistry of practical domestic cooking in terms of real recipes... Each chapter starts with an overview of the scientific issues relevant to that food group, e.g. toughness of meat, thickening of sauces, collapse of sponge cakes and soufflés. This is followed by actual recipes, with the purpose behind each ingredient and technique explained, and each recipe followed by a table describing some common problems, causes and solutions. Each chapter then ends with suggested experiments to illustrate some of the scientific principles exploited in the chapter." - FOOD & DRINK NEWSLETTER
Download or read book The Social Philosophy of Giovanni Gentile written by Henry Silton Harris and published by . This book was released on 1960 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Italy Revisited written by Mary Melfi and published by Guernica Editions. This book was released on 2009 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drawing out her mother's childhood memories of life in southern Italy at the dawn of the twentieth century, Mary Melfi takes an unconventional approach to autobiographical writing. Italy Revisited serves as a double memoir, told in dialogue between a mother and a daughter. The conversation takes the reader to a medieval town high up in the mountains where time is told by the shadow the sun casts, where wheat and olive oil are the currency of choice (barter is in use), and where marriage is as much about property as it is about love. As they re-create that vanished world, the pair finds greater understanding of the tumultuous relationships that sometimes exist between immigrant mothers and their children.
