Pellegrino ArtusiScience in the Kitchen and the Art of Eating Well
Übersetzer: Baca, Murtha
Pellegrino Artusi (1820-1911) was an Italian businessman and writer and is credited world-wide as the Inventor of Italian Cuisine. Originally a silk merchant, Artusi brought his passion for science, health, and food to the entire nation of Italy. Murtha Baca’s translations include several manuscripts of Leonardo da Vinci, An Italian Renaissance Sextet: Six Tales in Historical Context (edited by Lauro Martines) and Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well. Luigi Ballerini is an Italian poet and Professor Emeritus at the University of California Los Angeles.
Foreword by Michele Scicolone
Introduction: A as in Artusi, G as in Gentleman and Gastronome by Luigi
Ballerini
The Story of a Book That Is a Bit Like the Story of Cinderella
Preface
From the Author to the Reader
A Few Health Guidelines
The Nutritional Value of Meats
Admonition
The Recipes:
Broths, Aspic, and Sauces
Soups and Pastas with Broth
Pasta Dishes and Soups in Vegetable Stock
Appetizers
Sauces
Eggs
Doughs and Batters
Stuffings
Fried Foods
Boiled Meats
Entrements
Stews
Cold Dishes
Vegetables and Legumes
Types and Seasons of Fishes
Roasted Meats
Pastries, Cakes, and Sweets
Cakes and Spoon Desserts
Syrups
Preserves
Liqueurs
Ice Creams
Miscellaneous Recipes
Appendix
Foods for Weak Stomachs
Suggested Dinner Menus
Luncheons
List of Recipes
Index I: Names of Dishes in Italian
Index II: Names of Dishes in English
