{"title":"Pellegrino Artusi","description":null,"products":[{"product_id":"exciting-food-for-southern-types-book-pellegrino-artusi-9780241951101","title":"Exciting Food for Southern Types","description":"A collection of food writings.","brand":"WoB","offers":[{"title":"GB \/ GOOD \/ INTERNAL","offer_id":49537999503633,"sku":"GOR004832047","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":50509845496081,"sku":"GOR002800428","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ LIKE_NEW \/ INTERNAL","offer_id":52836604969233,"sku":"GOR011792507","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0241951100.jpg?v=1751438919"},{"product_id":"science-in-the-kitchen-and-the-art-of-eating-well-book-pellegrino-artusi-9780802086570","title":"Science in the Kitchen and the Art of Eating Well","description":"Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49565288300817,"sku":"GOR007009757","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ GARDNERS","offer_id":49731325526289,"sku":"NGR9780802086570","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ LIKE_NEW \/ INTERNAL","offer_id":49884057567505,"sku":"GOR009676419","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":50138707624209,"sku":"CIN0802086578G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":50152206467345,"sku":"GOR010174696","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50582858498321,"sku":"CIN0802086578VG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ NEW \/ INGRAM","offer_id":50984439644433,"sku":"NIN9780802086570","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52489125626129,"sku":"NLS9780802086570","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0802086578.jpg?v=1762596244"},{"product_id":"italianissimo-book-pellegrino-artusi-9780871401892","title":"Italianissimo","description":"Unless you aspire to perfection—to be, in short, a Cordon Bleu—you do not have to be born with a chef's hat on your head to become a good cook. All you need is to love to cook, pay close attention to details, form the habit of being precise, and choose only the finest materials. The best way to learn, of course, is to work under a capable cook; but even without that experience, with a book like mine to guide you, if you are serious, you can learn to cook.   —from the preface","brand":"WoB","offers":[{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":49918133731601,"sku":"CIN0871401894VG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ NEW \/ INGRAM","offer_id":51009130135825,"sku":"NIN9780871401892","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":51071669371153,"sku":"GOR010006859","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":51424091504913,"sku":"CIN0871401894G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52407526555921,"sku":"NLS9780871401892","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0871401894.jpg?v=1751427083"},{"product_id":"exciting-food-for-southern-types-book-pellegrino-artusi-9780241956366","title":"Exciting Food for Southern Types","description":"In the spring of 2010, Lori Gosselin embarks on a once-in-a-lifetime mother-daughter trip to Greece with her daughter Natasha. 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At the age 71, Artusi completed his cookbook, but could not find a publisher. So he used his own money to self-publish, selling a thousand copies of the first edition in four years. Soon, however, the cookbook caught on, and before Artusi died, more than 200,000 copies had been sold. Filled with amusing anecdotes as well as recipes, the book is a perennial best seller in Italy, and has been translated into Spanish, Dutch, German and English, and most recently, Portuguese. The most important reason for Artusi's continued popularity, is that the book is fun. Artusi was a bon-vivant, a noted raconteur, and a celebrated host; he knew many of the leading figures of his day and read widely in the arts and sciences. Almost half his recipes contain anecdotes or snippets of advice on subjects as varied as regional dialects and public health: While you may open the book to find out how to make Minestrone or a German cake, you will probably read on to find out how Artusi escaped cholera, or what the Austrian troops who occupied Northern Italy in the 1840's were like.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":50190915043601,"sku":"GOR006175265","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ WELL_READ \/ SBYB","offer_id":50395163787537,"sku":"CIN1614272875A","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ NEW \/ INGRAM","offer_id":51039679545617,"sku":"NIN9781614272878","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":51329659404561,"sku":"CIN1614272875VG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":53397906915601,"sku":"CIN1614272875G","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1614272875.jpg?v=1751422034"},{"product_id":"art-of-eating-well-italy-s-most-treasured-cooking-book-pellegrino-artusi-9780679430568","title":"The Art of Eating Well: Italy's Most Treasured Cooking","description":null,"brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":50480596910353,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ GOOD \/ SBYB","offer_id":50480597106961,"sku":"CIN0679430563G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":51616358367505,"sku":"GOR007871463","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ WELL_READ \/ INTERNAL","offer_id":51891255804177,"sku":"GOR012215524","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ WELL_READ \/ SBYB","offer_id":52628439105809,"sku":"CIN0679430563A","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":53142795419921,"sku":"CIN0679430563VG","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0679430563.jpg?v=1750912226"},{"product_id":"la-scienza-in-cucina-e-l-arte-di-mangiar-bene-book-pellegrino-artusi-9788806238131","title":"La scienza in cucina e l'arte di mangiar bene","description":null,"brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":50962747556113,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":50962747982097,"sku":"GOR010833347","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":53347259023633,"sku":"GOR014864827","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/8806238132.jpg?v=1751417874"},{"product_id":"italian-cook-book-book-pellegrino-artusi-9781684930746","title":"Italian Cook Book","description":"\u003cp\u003ePellegrino Artusi's \u003cem\u003eItalian Cook Book\u003c\/em\u003e is a collection of Italian recipes first published in 1891. This version was edited and translated by New York-based academic Olga Ragusa in 1945. It contains nearly 400 recipes that highlight the art of traditional Italian cooking at a time when French cuisine had long dominated the kitchens and plates of gourmands.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003ePellegrino Artusi (1820-1911) was an unlikely person to revitalize Italian cuisine, being neither a professional chef nor a formal culinary scholar. Artusi was born in Forlimpopoli to a wealthy merchant father, and he successfully took over the family's business as a young man. His life-and that of his family-was violently disrupted in 1851, when the criminal Stefano Pelloni arrived in town. He and his gang disrupted a play and held all the wealthy families hostage in the theater while they robbed and sacked the town. One of Artusi's sisters was assaulted during the raid and the ensuing shock placed her in an asylum. (Pelloni was killed just two months later in a gunfight.)\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eAfter the trauma, Artusi and his family moved to Florence, where he began working as a silk merchant and later in finance. During his free time, he devoted himself to the art of Italian cooking. French cooking had been considered the gold standard in culinary circles for centuries, but Artusi rejected the notion that French food was superior to his native Italian. He devoted himself to learning more about the cuisine of his ancestors.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eBy 1891, at the age of 71, Artusi had completed what is considered the original Italian cookbook. He had compiled and edited recipes from much of the newly unified Italy, creating for the first time a broader manual to the nation's various culinary styles. Still, the book's recipes lean toward the northern culinary styles of Romagna and Tuscany.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eUnable to find a publisher, he funded and self-published the work. It was a modest success at first, selling a thousand copies in four years. But word spread, and before his death in 1911, the book had sold over 200,000 copies.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThis version was edited and translated by the New York-based linguist, scholar, and academic Olga Ragusa. It was published in 1945 by the S.F. Vanni publishing house, then owned by her father.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eContaining nearly 400 recipes, the instructions in the \u003cem\u003eItalian Cook Book\u003c\/em\u003e are simple to follow and can be easily recreated in the modern kitchen-with some exceptions. Sourcing the two dozen large frogs for Frog Soup may prove a challenge. But the recipes for handmade pasta, gnocchi, and ravioli in the Romagna and Genoese styles are simple and approachable.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eCrostinis, slices of toast piled with savory toppings, make delicious appetizers when topped with anchovies, caviar, or chicken liver. Italian-style sauces are abundant, including caper sauce for drizzling over boiled fish, meatless sauce for spaghetti, and the sauce of the Pope-a briny sauce from the caper vinegar, sweetened olives, chopped onions, butter, and an anchovy.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThe home cook will find some meats that are easy to source-chicken, lamb, turkey, beef, pork, and plenty of fish. Others will prove more difficult to find, like partridge, blackbird, wild boar, and thrush. Some of the less common organ meats are also used, including tongue, kidneys, and liver.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eItalian home cooks will want to linger in the dessert section, full of simple cakes, pies, and puddings, as well as rustic fruit dishes like pears in syrup and peaches stuffed with candied orange peel and nuts.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eArtusi is considered by many to be the father of modern Italian cuisine. 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Still, the book's recipes lean toward the northern culinary styles of Romagna and Tuscany.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eUnable to find a publisher, he funded and self-published the work. It was a modest success at first, selling a thousand copies in four years. But word spread, and before his death in 1911, the book had sold over 200,000 copies.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThis version was edited and translated by the New York-based linguist, scholar, and academic Olga Ragusa. It was published in 1945 by the S.F. Vanni publishing house, then owned by her father.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eContaining nearly 400 recipes, the instructions in the \u003cem\u003eItalian Cook Book\u003c\/em\u003e are simple to follow and can be easily recreated in the modern kitchen-with some exceptions. Sourcing the two dozen large frogs for Frog Soup may prove a challenge. But the recipes for handmade pasta, gnocchi, and ravioli in the Romagna and Genoese styles are simple and approachable.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eCrostinis, slices of toast piled with savory toppings, make delicious appetizers when topped with anchovies, caviar, or chicken liver. Italian-style sauces are abundant, including caper sauce for drizzling over boiled fish, meatless sauce for spaghetti, and the sauce of the Pope-a briny sauce from the caper vinegar, sweetened olives, chopped onions, butter, and an anchovy.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThe home cook will find some meats that are easy to source-chicken, lamb, turkey, beef, pork, and plenty of fish. Others will prove more difficult to find, like partridge, blackbird, wild boar, and thrush. 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