Zurück zur Startseite
|Eingestellt in Kategorie:

Bild 1 von 8

Bild 1 von 8
Bild 2 von 8
Bild 3 von 8
Bild 4 von 8
Bild 5 von 8
Bild 6 von 8
Bild 7 von 8
Bild 8 von 8
Ähnlichen Artikel verkaufen?
Selbst verkaufen

Wissenschaft in der Küche und die Kunst, gut zu essen von Pellegrino Artusi: Gebraucht

MacabreCollectables
(6278)
Angemeldet als privater Verkäufer
Verbraucherschützende Vorschriften, die sich aus dem EU-Verbraucherrecht ergeben, finden daher keine Anwendung. Der eBay-Käuferschutz gilt dennoch für die meisten Käufe.
Mehr Artikel des Verkäufers
Verkäufer kontaktieren
US $25,00
Ca.CHF 20,37
Artikelzustand:
Gut
Das interessiert die Leute. 3 haben das auf ihrer Beobachtungsliste.
Versand:
US $6,72 (ca. CHF 5,48) USPS Media MailTM.
Standort: Newton, North Carolina, USA
Lieferung:
Lieferung zwischen Sa, 2. Aug und Do, 7. Aug nach 94104 bei heutigem Zahlungseingang
Wir wenden ein spezielles Verfahren zur Einschätzung des Liefertermins an – in diese Schätzung fließen Faktoren wie die Entfernung des Käufers zum Artikelstandort, der gewählte Versandservice, die bisher versandten Artikel des Verkäufers und weitere ein. Insbesondere während saisonaler Spitzenzeiten können die Lieferzeiten abweichen.
Rücknahme:
Keine Rücknahme.
Zahlungen:
     Diners Club

Sicher einkaufen

eBay-Käuferschutz
Geld zurück, wenn etwas mit diesem Artikel nicht stimmt. Mehr erfahreneBay-Käuferschutz - wird in neuem Fenster oder Tab geöffnet
Der Verkäufer ist für dieses Angebot verantwortlich.
eBay-Artikelnr.:267294363067

Artikelmerkmale

Artikelzustand
Gut: Buch, das gelesen wurde, sich aber in einem guten Zustand befindet. Der Einband weist nur sehr ...
Pages
744
Publication Date
2003-12-27
Edition Number
3
ISBN
9780802086570

Über dieses Produkt

Product Identifiers

Publisher
University of Toronto Press
ISBN-10
0802086578
ISBN-13
9780802086570
eBay Product ID (ePID)
30236890

Product Key Features

Edition
2
Book Title
Science in the Kitchen and the Art of Eating Well
Number of Pages
744 Pages
Language
English
Topic
Europe / Italy, General, Regional & Ethnic / Italian, History
Publication Year
2003
Illustrator
Yes
Features
Revised
Genre
Cooking, History
Author
Pellegrino Artusi
Book Series
Lorenzo Da Ponte Italian Library
Format
Trade Paperback

Dimensions

Item Height
1.8 in
Item Weight
35.3 Oz
Item Length
9 in
Item Width
6 in

Additional Product Features

Intended Audience
Trade
LCCN
2004-299839
Dewey Edition
22
Reviews
'Artusi's book stands with Manzoni's great novel, I Promessi Sposi (The Betrothed), and the music of Verdi as works that not only are great unto themselves but represented a sense of identity and self-worth to a nascent country with no nationalistic feeling ... Artusi chose to give Italians their definition by telling them how they ate ? Anyone who seeks to know Italian food avoids Artusi at his or her peril. He is the fountainhead of modern Italian cookery.', "Artusi's book stands with Manzon's great novel, I Promessi Sposi (The Betrothed), and the music of Verdi as works that not only are great unto themselves but represented a sense of identity and self-worth to a nascent country with no nationalistic feeling... Artusi chose to give Italians their definition by telling them how they ate... Anyone who seeks to know Italian food avoids Artusi at his or her peril. He is the fountainhead of modern Italian cookery." --Fred Plotkin, Gastronomica "One of the defining documents of what it means to be Italian." --John Allemang, The Globe and Mail "A landmark work in Italian culture." --Darby Macnab, Tandem, ?Artusi's book stands with Manzoni's great novel, I Promessi Sposi (The Betrothed), and the music of Verdi as works that not only are great unto themselves but represented a sense of identity and self-worth to a nascent country with no nationalistic feeling ? Artusi chose to give Italians their definition by telling them how they ate ? Anyone who seeks to know Italian food avoids Artusi at his or her peril. He is the fountainhead of modern Italian cookery.', 'Artusi's book stands with Manzoni's great novel,I Promessi Sposi (The Betrothed), and the music of Verdi as works that not only are great unto themselves but represented a sense of identity and self-worth to a nascent country with no nationalistic feeling ? Artusi chose to give Italians their definition by telling them how they ate ? Anyone who seeks to know Italian food avoids Artusi at his or her peril. He is the fountainhead of modern Italian cookery.'
Dewey Decimal
641.5945
Table Of Content
Foreword by Michele Scicolone Introduction: A as in Artusi, G as in Gentleman and Gastronome by Luigi Ballerini The Story of a Book That Is a Bit Like the Story of Cinderella Preface From the Author to the Reader A Few Health Guidelines The Nutritional Value of Meats Admonition The Recipes: Broths, Aspic, and Sauces Soups and Pastas with Broth Pasta Dishes and Soups in Vegetable Stock Appetizers Sauces Eggs Doughs and Batters Stuffings Fried Foods Boiled Meats Entrements Stews Cold Dishes Vegetables and Legumes Types and Seasons of Fishes Roasted Meats Pastries, Cakes, and Sweets Cakes and Spoon Desserts Syrups Preserves Liqueurs Ice Creams Miscellaneous Recipes Appendix Foods for Weak Stomachs Suggested Dinner Menus Luncheons List of Recipes Index I: Names of Dishes in Italian Index II: Names of Dishes in English
Edition Description
Revised edition
Synopsis
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., 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.
LC Classification Number
TX723.A6713 2003

Artikelbeschreibung des Verkäufers

Info zu diesem Verkäufer

MacabreCollectables

100% positive Bewertungen•13 Tsd. Artikel verkauft

Mitglied seit Nov 2008
Antwortet meist innerhalb 24 Stunden
Angemeldet als privater VerkäuferDaher finden verbraucherschützende Vorschriften, die sich aus dem EU-Verbraucherrecht ergeben, keine Anwendung. Der eBay-Käuferschutz gilt dennoch für die meisten Käufe.
Hello, welcome to my store!Film, Music, Horror, Trade Paperbacks, Spaghetti Westerns, Gialli, Anime, the Occult, Science Fiction, the Paranormal, and True Crime are my primary interests, but I sell a ...
Mehr anzeigen
Shop besuchenKontakt

Detaillierte Verkäuferbewertungen

Durchschnitt in den letzten 12 Monaten
Genaue Beschreibung
5.0
Angemessene Versandkosten
4.9
Lieferzeit
5.0
Kommunikation
5.0

Verkäuferbewertungen (4'693)

Alle Bewertungen
Positiv
Neutral
Negativ
Alle Bewertungen ansehen

Noch mehr entdecken: