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The Art of Eating Well: An Italian Cookbook
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The Art of Eating Well: An Italian Cookbook

4.37 of 5 stars 4.37  ·  rating details  ·  76 ratings  ·  9 reviews
The great-grandfather of all Italian cookbooks, in print continuously in Italy since 1894, is finally available in a splendid English translation. Artusi was a passionate cook, a noted raconteur, and a celebrated host, and he knew many of the leading figures of his day. From soups, pasts, roasts, and stew to desserts, preserves, liqueurs, and specialty dishes, this is a bo ...more
Hardcover, 512 pages
Published October 15th 1996 by Random House (first published 1891)
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Procyon Lotor
Patrimonio dell'umanit� dei salutisti, nel senso di "alla salute" cuoco...che bella parola dedica implicita al grande romagnolo di Forlimpopoli che ci ricorda - in tempi in cui troppo spesso la cucina � piacere per gli occhi, per l'autostima, per lo status symbol per i giornali, per tutto quanto non serve a nulla... ...che uno dei modi di conoscere il mondo � acquistarlo o raccoglierlo, lavarlo, mondarlo, tritarlo, impastarlo, stenderlo, affettarlo, brasarlo, stufarlo, bollirlo, friggerlo, impan ...more
Mar 26, 2010 Dwight added it

In 1982 I bought a copy of Pellegrino Artusi’s La Sceinza in Cucina e l’Arte di Mangiar Bene, “The Science of Cookery and the Art of Eating Well,” from a used-book seller who also carried a few new books on the side. My copy was new. I didn’t want a new copy, but when I asked him if he had any used ones, he shook his head and replied that mothers passed their copies on to their daughters. He’d sold only three used copies of Artusi, as the book is called, i
May 28, 2012 Eleonora marked it as da-consultazione  ·  review of another edition
Un libro che non ha bisogno di presentazioni: basta il cognome dell'autore. Grande classico della cucina italiana, una vera miniera di ricette (non per tutti i giorni, il modo di cucinare è molto cambiato nel tempo), ma anche una lettura godibile e a tratti divertente.
Was recommended to me by a cook in Siena as the Italian cookbook. Amusing commentary with general recipes - more process than technical (yes!) - written in the late 1800s. I will try making the Nocino (walnut liquer) first.
I am not sure if this is the edition that I have but I love Artusi - the recipes take some work but the flavors and commentary are unsurpassed. (the date is the first read, I read the book constantly!)
It's like "the Joy of Cooking" for Italy. I've come to this book often enough as a good reference point for many traditional Italian dishes. It's a great and very useful addition to a culinary library.
Everything you need to know about Italian cooking from a scholarly perspective. Great reading to see how it was done in the old-days.
Un altro gradito regalo dopo l'atlante sui vini. E' ovviamente impossibile capire quale sia la mia passione.
Bryn Paul
My goto for Italian. Some books tell you how to cook. Here I understand how to cook.
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