Isbn: 9780802086570 - science in the kitchen and the art of eating well: with a new introduction by luigi ballerini (lorenzo da ponte italian library) (11 Ergebnisse)

Paperback. Zustand: Good. Reprint. Very good condition paperback with minimal wear. Contents are clean and bright with light spotting on the outer edge pages.

Paperback. Zustand: Good. Good condition paperback with light wear. Contents are clean and bright throughout with no markings.

Paperback. Zustand: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. pp. 653.

Zustand: New. Artusi?s masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. Translator(s): Baca, Murtha; Sartarelli, Stephen. Series: The Lorenzo Da Ponte Italian Library. Num Pages: 653 pages, 10 illustrations. BIC Classification: 1DST; 3JH; WBA. Category: (G) General (US: Trade); (U) Tertiary Education (US: College). Dimension: 153 x 228 x 46. Weight in Grams: 1096. . 2003. 3rd ed. Paperback. . . . . Books ship from the US and Ireland. …

Zustand: New. In English.

Paperback. Zustand: Brand New. 1st edition. 653 pages. 8.75x6.00x1.75 inches. In Stock.

Taschenbuch. Zustand: Neu. Neuware - First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print. Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor - humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes. Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.…

Zustand: New. Artusi s masterpiece is not merely a popular cookbook it is a landmark work in Italian culture.&Uumlber den AutorPellegrino Artusi (1820-1911) was an Italian businessman and writer and is credited world-wide as the Inventor .

Taschenbuch. Zustand: Neu. Science in the Kitchen and the Art of Eating Well | Pellegrino Artusi | Taschenbuch | Einband - flex.(Paperback) | Englisch | 2003 | University of Toronto Press | EAN 9780802086570 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu. …