Exciting Food for Southern Types

Exciting Food for Southern Types The fountainhead of modern Italian cookery GastronomicaPellegrino Artusi is the original icon of Italian cookery whose legendary book Science in the Kitchen and the Art of Eating Well defined it

  • Title: Exciting Food for Southern Types
  • Author: Pellegrino Artusi
  • ISBN: 9780241956366
  • Page: 153
  • Format: Paperback
  • The fountainhead of modern Italian cookery GastronomicaPellegrino 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 r The fountainhead of modern Italian cookery GastronomicaPellegrino 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 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.

    • Best Read [Pellegrino Artusi] ☆ Exciting Food for Southern Types || [Science Book] PDF Þ
      153 Pellegrino Artusi
    • thumbnail Title: Best Read [Pellegrino Artusi] ☆ Exciting Food for Southern Types || [Science Book] PDF Þ
      Posted by:Pellegrino Artusi
      Published :2018-012-02T14:27:33+00:00

    1 thought on “Exciting Food for Southern Types”

    1. As soon as I found these Penguin Great Foods books, I knew that I had to read all of them. The first one I had the pleasure of reading is Exciting Food for Southern Types which is all about Italian cooking. Not only are there recipes in this book but also little anecdotes about some food dishes and people's experiences with them. I just found them really nice to read about as the stories were really funny. This book is definitely worth a read.I thought it was quite interesting reading this book [...]

    2. "The best sauce you can offer your guests is a happy expression on your face and heartfelt hospitality." A fantastic and inspirational book, the recipes are simple but work wonderfully. As others have mentioned this series doesn't have pictures but that to me is no issue, the words are enough.

    3. I found this at the Brooklyn Public Library (my last BPL library rental before the move!) after seeing it in a bookshop--loved the title and the cover art. Turns out it's more of a cookbook than a book of essays, but the context is interesting. Pellegrino compiled recipes from all over Italy shortly after its unification, something that apparently had not really been done before. and although the book is mostly comprised of recipes, he fills it with fascinating and funny anecdotes about the peop [...]

    4. I loved the anecdotes between recipes, almost enough to get me to get the full book and just read it for those. Almost. If I ever see a copy, I might pick it up. It was entertaining and gives an interesting perspective on the influx of foreign influence on Italian cooking at the turn of the last century. Also, there is a sense of regionality and what that implies. Those issues are some of the same that are cropping up now in "modern" cooking. It is a bit of the more it changes but more than that [...]

    5. A book by the original icon of Italian cookery, Pellegrino Artusi who is known for his 1891 book Science in the kitchen and the art of eating well.Written in a conversational and witty style he shares the history and folklore of the recipes he includes in this volume.With little anecdotes peppering the food entries this is more than just a cook book.I especially like the way the author includes recipes and stories from either people he knows or who have written to him personally sharing them wit [...]

    6. I quite enjoyed this little excerpt book. It's a mix of recipes, anecdotes and stories of the food and cooking of the different regions of Italy. Artusi was only writing a few decades after Italy had become unified, so there is still (and I suppose there is still is - not that I'm an expert in Italy) a very strong regional identity. There are some interesting recipes and ideas I'd never thought of mixing eggs into soup, unless they're just lobbed in to be poached straight away; parmasan is in ev [...]

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