Pellegrino Artusi, Casa Artusi, The Art of Cooking Well in Forlimpopoli & A Recipe for Perfect Pasta Dough (Photo Illustrated)
Pellegrino Artusi is widely referred to as the father of Italian cuisine. Penning the first pan Italian cookbook, (self) published only 20 years after the unification of Italy in 1891 and in the language of the new unified Italy (which was the dialect of Florence), when he was 71.
Artusi’s cookbook, Science in the Kitchen and the Art of Eating Well, featured over 475 recipes gathered from Italian home cooks on his travels as a business man. 15 editions were published before he died 20 years later, with many further recipes added (finishing with 750).
Science in the Kitchen and the Art of Eating Well was predicted to be a commercial failure by Italian publishers at the time, and they refused to publish it, but it was a tremendous success. It has been in print since publication, and is in almost every Italian home. It has been translated into several languages also (it was translated to English in 1997). 200,000 copies were sold in his lifetime and many more in the 103 years since then.
(So, you know, the message being if you believe in something strongly enough, take a risk and make it happen. You never know, do you?) [Read more]
Pichit and the Prawn Tom Yum Kung that he taught me to make
I have returned to London for a short stretch, and minutes off the plane it seems, I have contracted the brutal head and chest cold that has been taking London down. I was doing so well, I have not had one cold this winter.
For relief and to fight it, I need something simple, firey and potent to blast the germs out. I also need something cheerful and bright. My life is full of lemon, honey & gingers. I now also need to introduce Prawn Tom Yum Kung soup.
Ingredients for Prawn Tom Yum Kung
This recipe is another from Thailand from my class at the cooking school at the Khlong Lat Mayom floating market. This is an authentic recipe and is full of flavour. I think it is also the perfect thing for a cold. There are two ways of making it, one is clear and one is milk with some more firey heat. In Thailand they use tinned milk which is quite sweet and lighter than coconut milk.
Thai blue river prawns
I am going to work on a coconut milk version, and for now share the recipe for the clear soup, which is adapted from the recipe taught to me by Pichit (in the photographs). I had to change the recipe a little to adapt to the size of our prawns and the availability of ingredients, but the taste is very similar to what I had in Bangkok and still very good.
Note on the recipe: we used giant blue Thai river prawns. I would suggest the best raw prawns that you can find. Cooked prawns will just cook further in the broth and become leathery.