Table of Contents

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

About the Author

Pellegrino Artusi (1820-1911) was an Italian businessman and writer and is credited world-wide as the Inventor of Italian Cuisine. Originally a silk merchant, Artusi brought his passion for science, health, and food to the entire nation of Italy.

Murtha Baca’s translations include several manuscripts of Leonardo da Vinci, An Italian Renaissance Sextet: Six Tales in Historical Context (edited by Lauro Martines) and Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

Luigi Ballerini is an Italian poet and Professor Emeritus at the University of California Los Angeles.

Reviews

"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)