Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library)
Pellegrino Artusi
Language: English
Pages: 653
ISBN: 0802086578
Format: PDF / Kindle (mobi) / ePub
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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place it in an earthenware dish with a pinch of salt and cover it with boiling water. When it has cooled completely, rinse the cabbage, squeezing it well and discarding the water; then put it back in the dish with a finger of strong vinegar mixed in a glass of cold water. If the head of cabbage is very large, double the amount. Leave it to soak in this infusion for several hours, squeeze it well again, and cook in the following way. Finely chop a slice of fatty prosciutto or bacon, and place
BRACIUOLA DI MANZO RIPIENA ARROSTO (ROASTED STUFFED RIB STEAK) A beef rib steak a finger thick, weighing 500 grams (about 1 pound) 200 grams (about 7 ounces) of lean milk-fed veal 30 grams (about 1 ounce) of untrimmed prosciutto 30 grams (about 1 ounce) of salted tongue 30 grams (about 1 ounce) of grated Parmesan cheese 30 grams (about 1 ounce) of butter 2 chicken livers 1 egg a fistful of fresh crustless bread Make a little battuto with an onion the size of a
perhaps because in many Italian provinces they almost exclusively butcher old work animals. In such cases, they use the fillet, which is the tenderest part, and they incorrectly call “beefsteak” rounds of fillet cooked on the grill. To return to true steak Florentine style: Charcoal grill it over a high flame, just as it comes from the beast, or at the very most after rinsing and drying it. Turn several times, season with salt and pepper when it is cooked, and serve with a pat of butter on
time, and finally add the salt and sugar. Work this mixture with one hand until it no longer sticks to the sides of the bowl. Then sift a thin layer of ordinary flour over the mixture and set it aside to rise in a warm place. When it has risen, pour it onto a floured pastry board and roll it out gently with a rolling pin until it is about half a finger thick. Then, using the pastry cutter in recipe 7, cut it into 24 disks, on half of which you will place a walnut size amount of some fruit
ounces) of fresh butter 185 grams (about 6-1/2 ounces) of confectioners’ sugar 125 grams (about 4-1/2 ounces) of rice flour 125 grams (about 4-1/2 ounces) of starch flour 60 grams (about 2 ounces) of potato flour 4 eggs the juice of 1/4 lemon 1 tablespoon of cognac 1 teaspoon of baking soda a dash of vanilla Starch flour is simply ordinary starch ground up into a fine powder. First beat the butter by itself, then add the egg yolks one at a time, stirring always
