Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi

  • Broth (Brodo) (page 32)

    from Science in the Kitchen and the Art of Eating Well Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi

    • Categories: Stocks; Italian
    • Ingredients: basil; carrots; celery; onions; parsley; meat of your choice
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Reviews about this book

  • Food52

    ...it's as if the recipes have been unaffected by time...the sort of recipes you find being cooked in homes and traditional trattorias, and for a good reason.

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  • ISBN 10 1568860404
  • ISBN 13 9781568860404
  • Published Jan 01 1998
  • Format Hardcover
  • Page Count 750
  • Language English
  • Countries United States
  • Publisher Marsilio Publishers
  • Imprint Marsilio Publishers

Publishers Text

More than a collection of recipes, Science in the Kitchen and the Art of Eating Well, was first published in Florence in 1891. Artusi's masterpiece is a literary classic as well as a classic in the art of Italian cooking. Artusi, an urbane and witty narrator, speaks directly to his readers and provides a wealth of stories and anecdotes that provide a valuable study of domestic Italian history and folklore.

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