Pellegrino Artusi Knihy

Translation of: La scienza in cucina e l'arte di mangiar bene.

Pellegrino Artusi's Italian Cook Book is a collection of Italian recipes first published in 1891. This version was edited and translated by New York-based academic Olga Ragusa in 1945. It contains nearly 400 recipes that highlight the art of traditional Italian cooking at a time when French cuisine had long dominated the kitchens and plates of gourmands.Pellegrino Artusi (1820-1911) was an unlikely person to revitalize Italian cuisine, being neither a professional chef nor a formal culinary scholar. Artusi was born in Forlimpopoli to a wealthy merchant father, and he successfully took over the family's business as a young man. His life-and that of his family-was violently disrupted in 1851, when the criminal Stefano Pelloni arrived in town. He and his gang disrupted a play and held all the wealthy families hostage in the theater while they robbed and sacked the town. One of Artusi's sisters was assaulted during the raid and the ensuing shock placed her in an asylum. (Pelloni was killed just two months later in a gunfight.)After the trauma, Artusi and his family moved to Florence, where he began working as a silk merchant and later in finance. During his free time, he devoted himself to the art of Italian cooking. French cooking had been considered the "gold standard" in culinary circles for centuries, but Artusi rejected the notion that French food was superior to his native Italian. He devoted himself to learning more about the cuisine of his ancestors.By 1891, at the age of 71, Artusi had completed what is considered the original Italian cookbook. He had compiled and edited recipes from much of the newly unified Italy, creating for the first time a broader manual to the nation's various culinary styles. Still, the book's recipes lean toward the northern culinary styles of Romagna and Tuscany.Unable to find a publisher, he funded and self-published the work. It was a modest success at first, selling a thousand copies in four years. But word spread, and before his death in 1911, the book had sold over 200,000 copies.This version was edited and translated by the New York-based linguist, scholar, and academic Olga Ragusa. It was published in 1945 by the S.F. Vanni publishing house, then owned by her father.Containing nearly 400 recipes, the instructions in the Italian Cook Book are simple to follow and can be easily recreated in the modern kitchen-with some exceptions. Sourcing the two dozen large frogs for Frog Soup may prove a challenge. But the recipes for handmade pasta, gnocchi, and ravioli in the Romagna and Genoese styles are simple and approachable.Crostinis, slices of toast piled with savory toppings, make delicious appetizers when topped with anchovies, caviar, or chicken liver. Italian-style sauces are abundant, including caper sauce for drizzling over boiled fish, meatless sauce for spaghetti, and "the sauce of the Pope"-a briny sauce from the caper vinegar, sweetened olives, chopped onions, butter, and an anchovy.The home cook will find some meats that are easy to source-chicken, lamb, turkey, beef, pork, and plenty of fish. Others will prove more difficult to find, like partridge, blackbird, wild boar, and thrush. Some of the less common organ meats are also used, including tongue, kidneys, and liver.Italian home cooks will want to linger in the dessert section, full of simple cakes, pies, and puddings, as well as rustic fruit dishes like pears in syrup and pe

Il volume e tuttora in stampa da oltre cent'anni ed e stato tradotto in diverse lingue, tra le quali, ultima in ordine cronologico, il portoghese. L'opera di Artusi, considerata la prima trattazione gastronomica dell'Italia unita, e stata riscoperta e valorizzata dall'edizione critica curata da Piero Camporesi nel 1970, che ha prodotto come risultato indiretto l'inserimento a pieno titolo del trattato gastronomico artusiano nel canone della letteratura italiana."

Il volume e tuttora in stampa da oltre cent'anni ed e stato tradotto in diverse lingue, tra le quali, ultima in ordine cronologico, il portoghese. L'opera di Artusi, considerata la prima trattazione gastronomica dell'Italia unita, e stata riscoperta e valorizzata dall'edizione critica curata da Piero Camporesi nel 1970, che ha prodotto come risultato indiretto l'inserimento a pieno titolo del trattato gastronomico artusiano nel canone della letteratura italiana."

Dal famoso ricettario Artusi "La scienza in cucina e l'arte di mangiar bene", tutte le migliori ricette della pasticceria tradizionale italiana: - Pasticceria lievitati, brioches, babà e ciambelle - Ricette per biscotti artigianali italiani - Ricette per torte della nonna fatte in casa - Ricette di paste e impasti per crostate, pasticcini, pasta frolla, panettoni - Dolci al cucchiaio per spuntini e merende - Ricette per conserve dolci originali italiane - Cose diverse per rendere stuzzicante ogni momento della giornata - Sciroppi per dolci e bevande per adulti e bambini - Liquori fatti in casa tradizionali Una nuova edizione 2021 per giovani pasticceri, quale ricettario di pasticceria o idea regalo e da collezione, per esperti buongustai appassionati della tradizione

Legendarne dzieło sławnego gastronoma z Romanii Włoska sztuka dobrego gotowania to słynne dzieło Pellegrino Artusiego, niezwykłego smakosza i znawcy potraw, który zebrał 790 przepisów na dania z różnych regionów Półwyspu Apenińskiego i okrasił je opowiastkami, interesującymi historiami oraz anegdotami, odsłaniając w ten sposób tajemnice smakowitej kuchni i przybliżając włoską kulturę jedzenia. Książka ukaże się staraniem Włoskiego Instytutu Kultury w Warszawie, Włoskiego Instytutu Kultury w Krakowie oraz wydawnictwa Muza. Książkę przetłumaczyły: Tessa Capponi-Borawska, znana italianistka i wykładowca Uniwersytetu Warszawskiego, zajmującą się od lat popularyzacją włoskiej kultury i kuchni, autorka książek Moja kuchnia pachnąca bazylią i Dziennik Toskański, a także dziennikarka pisząca od lat felietony dla „Twojego Stylu” i „Kuchni” oraz Małgorzata Jankowska-Buttitta, również italianistka, antropolog kultury, dziennikarka, autorka książki Niezapomniana kuchnia Warmii i Mazur, a także wielu interesujących wykładów i felietonów o gastronomii oraz kulturze Włoch w polskiej prasie i radiu.

Die Küche Italiens in einem kulinarisches Meisterwerk Pellegrino Artusi , reicher Kaufmann und Feinschmecker, schrieb 1891 im Alter von 71 Jahren sein erstes Kochbuch: »La scienza in cucina e larte di mangiar bene« – von der Wissenschaft des Kochens und der Kunst des Genießens – machte ihn berühmt. Mit 790 Gerichten erschuf er darin eine kulinarische Landkarte Italiens , die sich noch heute enormer Beliebtheit erfreut und zu recht als wahrer Klassiker für alle Freunde italienischer Kochkunst gilt. Mit einem Vorwort des berühmten italienischen Sternekochs Massimo Bottura . Eine kulinarische Italien-Reise der Extraklasse. Mit 790 Rezepten. Ein wahres Standardwerk der italienischen Küche