Science in the Kitchen and the Art of Eating WellMarsilio Publishers, 1997 - 631 עמודים 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. |
תוכן
INTRODUCTION | xxxv |
PUBLISHERS NOTE | xlv |
THE STORY OF A BOOK THAT IS A BIT LIKE | 1 |
זכויות יוצרים | |
502 קטעים אחרים שאינם מוצגים
מהדורות אחרות - הצג הכל
Science in the Kitchen and the Art of Eating Well <span dir=ltr>Pellegrino Artusi</span> תצוגה מקדימה מוגבלת - 2003 |
Science in the Kitchen and the Art of Eating Well <span dir=ltr>Pellegrino Artusi</span> תצוגה מקדימה מוגבלת - 2003 |
מונחים וביטויים נפוצים
30 grams almonds amount anchovies artichokes Artusi bain-marie béchamel sauce boil bread crumbs broth brown stock butter canapés celery chicken chocolate coffee cold confectioners cooled custard cutlets dash of vanilla deciliters described in recipe Dessert dough Dutch oven egg whites egg yolks Entremets Finely chop finish cooking fire fish flavor flour fried garlic grams about 1-2/3 grams about 3-1/2 grated Parmesan cheese greased half ice cream ingredients lard lemon zest liquid liver Marsala wine meat mezzaluna milk milk-fed veal mixture mold mushrooms olive oil onion ounces Parmesan cheese parsley pasta pastry peel pieces potatoes pounds prosciutto pudding recipe serves remove rice Roast salt and pepper saucepan sauté season with salt semolina shortcrust pastry side dish sieve slices soffritto soup recipe sprinkle Stew stirring stomach stuffed style recipe syrup tablespoons taste tomato sauce tomato sauce recipe truffles untrimmed prosciutto veal wine