La scienza in cucina e l'arte di mangiar bene : Manuale pratico per le famiglie

Format:

Book

Author/Creator:

Artusi, Pellegrino, 1820-1911

Language:

Italian

Physical Description:

1 online resource : multiple file formats

Place of Publication:

Salt Lake City, UT : Project Gutenberg,

Summary:

"La scienza in cucina e l'arte di mangiar bene" by Pellegrino Artusi is a culinary manual written in the late 19th century. This comprehensive guide is designed for families, featuring 790 recipes that range from simple home cooking to more elaborate dishes. The book likely addresses not only recipes but also important concepts surrounding nutrition, hygiene, and culinary principles tailored for the domestic cook. The opening portion of the manual reveals an autobiographical narrative where Artusi shares the challenges he faced in getting his work published. He recounts the initial skepticism of peers and publishers who doubted the book's potential success. Despite these discouragements, Artusi persevered and decided to self-publish, leading to a surprising demand for his book. The introduction sets a reflective tone about the value of cooking and the intentions behind the manual, emphasizing that a good meal greatly contributes to one's well-being and happiness. The preface hints at the practical advice and various recipes that will follow, establishing the utility of the book for those looking to enhance their dining experience. (This is an automatically generated summary.)

Credits:

Produced by Barbara Magni

Notes:

Reading ease score: 53.0 (10th to 12th grade). Somewhat difficult to read.

Release date is 2019-03-11