Dòng Nội dung
1
Science in the kitchen and the art of eating well / Pellegrino Artusi ; translated by Murtha Baca and Stephen Sartarelli ; foreword by Michele Scicolone ; introduction by Luigi Ballerini
Toronto, Ontario : University of Toronto Press, 2003
744 pages. : illustrations
Ký hiệu phân loại (DDC): 641.5945
"First published in 1891, Pelegrino Artusi's La scienza in cucina e l'arte di mangiar 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. This English edition 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."
 Số bản sách: (0) Tài liệu số: (1)
2
The art of cooking : the first modern cookery book / Maestro Martino ; Edited by Luigi Ballerini
Berkeley : University of California Press, 2005
216 p. ; cm.
Ký hiệu phân loại (DDC): 641.594
"Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini."--Jacket.
 Số bản sách: (0) Tài liệu số: (1)