Exciting Food for Southern Types Paperback - 2011

Name: Exciting Food for Southern Types (Penguin Great Food)
Price: 14.90 USD
Availability: InStock
Author: Artusi, Pellegrino
ISBN: 9780241956366

by Pellegrino Artusi

Pellegrino Artusi is the original icon of Italian cookery, whose legendary 1891 book Science in the Kitchen and the Art of Eating Well defined 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 rambunctious anecdotes. From an unfortunate incident regarding Minestrone in Livorno and a proud defense 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.

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Summary

From the publisher

Pellegrino Artusi (1820-1911) was an Italian businessman and gastronome. His working life as a silk merchant allowed him to acquire considerable wealth, which he used to fund his passions: literature and food. He self-published the now famous Italian cookbook La scienza in cucina e l'arte di mangiare bene (The Science of Cooking and the Art of Eating Well) in 1891 and sold over 200,000 copies before his death. Writing only two decades after the unification of Italy, Artusi was the first to include recipes from all regions of Italy in a single cookbook and helped establish a national Italian identity.

Details

Title Exciting Food for Southern Types
Author Pellegrino Artusi
Binding Paperback
Edition Reprint
Pages 110
Volumes 1
Language ENG
Publisher Penguin Group
Date 2011-10-25
ISBN 9780241956366 / 0241956366
Weight 0.22 lbs (0.10 kg)
Dimensions 7.12 x 4.57 x 0.41 in (18.08 x 11.61 x 1.04 cm)
Ages 18 to UP years
Grade levels 13 - UP

Media reviews

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About the author

Pellegrino Artusi (1820-1911) was an Italian businessman and gastronome. His working life as a silk merchant allowed him to acquire considerable wealth, which he used to fund his passions: literature and food. He self-published the now famous Italian cookbook "La scienza in cucina e l'arte di mangiare bene" ("The Science of Cooking and the Art of Eating Well") in 1891 and sold over 200,000 copies before his death. Writing only two decades after the unification of Italy, Artusi was the first to include recipes from all regions of Italy in a single cookbook and helped establish a national Italian identity.