Exciting Food for Southern TypesPellegrino 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 rumbustious anecdotes. From an unfortunate incident regarding Minestrone in Livorno and a proud defence 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. |
Contents
Fried Foods | |
Entrements | |
Stews | |
Cold Dishes | |
Vegetables and Legumes | |
Seafood | |
Roasted Meats | |
Pastries Cakes and Sweets | |
Cakes and Spoon Desserts | |
Ice Creams | |
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Common terms and phrases
10½ ounces 1⅔ ounces 30 grams 3½ ounces amount anchovies apinch ofsalt BACCALÀ bain-marie baking pan begins to brown boil Bolognese bread crumbs broth butter cacciucco cake chicken livers cold coot deciliters delicate digestion dough Dutch oven egg whites egg yolks eggplant fava beans Finely chop finish cooking fire fish flavor Florence flour fried garlic grams about 3½ grated Parmesan cheese greased Gruyère cheese half ice cream ingredients lard lemon juice macaroni meat loaf milk minestrone mixture mold mushrooms offlour ofmilk ofsugar olive oil onion panettone Parmesan cheese parsley pasta pastry peas peel pieces pinch pine nuts pork pound prepared prosciutto recipe remove rice Romagna salt and pepper saucepan sauté season with salt soup sprinkle stewed stirring stomach sturgeon sugar sweet tablespoons tagliatelle taste teaspoon thin slices tomato sauce truffles turn vanilla veal vegetables vinegar wooden spoon