000			02108cam a22003013u 4500
001			59047
003			UtSlPG
005			20260610134348.0
006			m
007			cr n
008			260607r2019||||utu|||||o|||||||||||||| d
040			_aUtSlPG
041		7	_ait _2iso639-1
050		4	_aTX
100	1		_aArtusi, Pellegrino, _d1820-1911
245	1	3	_aLa scienza in cucina e l'arte di mangiar bene : _bManuale pratico per le famiglie
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2019
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2019-03-11
508			_aProduced by Barbara Magni
520			_a"La scienza in cucina e l'arte di mangiar bene" by Pellegrino Artusi is a culinary manual written in the late 19th century. This comprehensive guide is designed for families, featuring 790 recipes that range from simple home cooking to more elaborate dishes. The book likely addresses not only recipes but also important concepts surrounding nutrition, hygiene, and culinary principles tailored for the domestic cook. The opening portion of the manual reveals an autobiographical narrative where Artusi shares the challenges he faced in getting his work published. He recounts the initial skepticism of peers and publishers who doubted the book's potential success. Despite these discouragements, Artusi persevered and decided to self-publish, leading to a surprising demand for his book. The introduction sets a reflective tone about the value of cooking and the intentions behind the manual, emphasizing that a good meal greatly contributes to one's well-being and happiness. The preface hints at the practical advice and various recipes that will follow, establishing the utility of the book for those looking to enhance their dining experience. (This is an automatically generated summary.)
534			_nOriginal publication data not identified
653			_aCooking, Italian
856	4	0	_uhttps://www.gutenberg.org/ebooks/59047
999			_c99873 _d99873