Isbn: 9780802086570 - science in the kitchen and the art of eating well: with a new introduction by luigi ballerini (lorenzo da ponte italian library) (32 Ergebnisse)

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paperback. Zustand: Acceptable. Acceptable - This is a significantly damaged book. It should be considered a reading copy only. Please order this book only if you are interested in the content and not the condition. May be ex-library. PAPERBACK Standard-sized.

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. 3rd ed. Paperback in very good condition. Light edge wear to covers. Clean pages free of writing, marks or tears. Binding is secure. No spine creases. We package our items carefully, so you receive them in the advertised condition.

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.

Zustand: As New. Unread book in perfect condition.

Paperback. Zustand: New. 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.

Paperback. Zustand: new. Paperback. Science in the Kitchen and the Art of Eating Well is a celebration of Italian life, culture, and culinary tradition. Originally published in Italian in 1891, Pellegrino Artusis beloved classic helped define a national cuisine, gathering recipes from across Italy and presenting them with warmth, wit, and curiosity. In keeping with the traditional Italian edition, this modern English edition invites readers into a kitchen where science and artistry work hand in hand. From delightful antipasti and canapes to the world-renowned bolognese sauce that became a cornerstone of Italian cooking, Artusis recipes have inspired generations of home cooks and professional chefs alike. One of the most influential cookbooks ever published, Science in the Kitchen offers a fascinating window into the history of Italian cooking while remaining remarkably relevant to contemporary readers.Rich in flavour, personality, and insight, this timeless masterpiece reminds us of what brings people together: good food, and the good company of its endlessly entertaining author. Science in the Kitchen and the Art of Eating Well has heralded the wealth of Italian cookery for decades through its recipes, anecdotes, and incomparably fascinating author. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

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. . . . . …

Zustand: New.

Zustand: As New. Unread book in perfect condition.

Paperback / softback. Zustand: New. New copy - Usually dispatched within 4 working days.

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. …

Paperback. Zustand: new. New Copy. Customer Service Guaranteed.

Zustand: New. In English.

Paperback. Zustand: New. Special order direct from the distributor.

Zustand: New. pp. 653.

Zustand: New. pp. 653.

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

Paperback. Zustand: new. Paperback. Science in the Kitchen and the Art of Eating Well is a celebration of Italian life, culture, and culinary tradition. Originally published in Italian in 1891, Pellegrino Artusis beloved classic helped define a national cuisine, gathering recipes from across Italy and presenting them with warmth, wit, and curiosity. In keeping with the traditional Italian edition, this modern English edition invites readers into a kitchen where science and artistry work hand in hand. From delightful antipasti and canapes to the world-renowned bolognese sauce that became a cornerstone of Italian cooking, Artusis recipes have inspired generations of home cooks and professional chefs alike. One of the most influential cookbooks ever published, Science in the Kitchen offers a fascinating window into the history of Italian cooking while remaining remarkably relevant to contemporary readers.Rich in flavour, personality, and insight, this timeless masterpiece reminds us of what brings people together: good food, and the good company of its endlessly entertaining author. Science in the Kitchen and the Art of Eating Well has heralded the wealth of Italian cookery for decades through its recipes, anecdotes, and incomparably fascinating author. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

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 .

Paperback. Zustand: New. 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.…

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. …

Paperback. Zustand: new. Paperback. Science in the Kitchen and the Art of Eating Well is a celebration of Italian life, culture, and culinary tradition. Originally published in Italian in 1891, Pellegrino Artusis beloved classic helped define a national cuisine, gathering recipes from across Italy and presenting them with warmth, wit, and curiosity. In keeping with the traditional Italian edition, this modern English edition invites readers into a kitchen where science and artistry work hand in hand. From delightful antipasti and canapes to the world-renowned bolognese sauce that became a cornerstone of Italian cooking, Artusis recipes have inspired generations of home cooks and professional chefs alike. One of the most influential cookbooks ever published, Science in the Kitchen offers a fascinating window into the history of Italian cooking while remaining remarkably relevant to contemporary readers.Rich in flavour, personality, and insight, this timeless masterpiece reminds us of what brings people together: good food, and the good company of its endlessly entertaining author. Science in the Kitchen and the Art of Eating Well has heralded the wealth of Italian cookery for decades through its recipes, anecdotes, and incomparably fascinating author. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…