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Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library) 在線電子書 pdf 下載 txt下載 epub 下載 mobi 下載 2024

Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library)
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Pellegrino Artusi 作者
University of Toronto Press
譯者
2003-12-27 出版日期
653 頁數
USD 47.95 價格
Paperback
叢書系列
9780802086570 圖書編碼

Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library) 在線電子書 圖書標籤: cooking  HEALTH   

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Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library) 在線電子書 epub 下載 mobi 下載 pdf 下載 txt 下載 2024

Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library) 在線電子書 epub 下載 pdf 下載 mobi 下載 txt 下載 2024

Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library) 在線電子書 pdf 下載 txt下載 epub 下載 mobi 下載 2024


Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library) 在線電子書 用戶評價

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Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library) 在線電子書 著者簡介

Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library) 在線電子書 著者簡介

Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library) 在線電子書 pdf 下載 txt下載 epub 下載 mobi 在線電子書下載

Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library) 在線電子書 圖書描述

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.

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