Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene, first published in 1891, has become known as the most important Italian cookbook of the modern era. It was republished multiple times and had sold in excess of 52,000 duplicates long before Artusi's passing in 1910, with the quantity of recipes developing from 475 to 790. The book has remained in print despite the fact that this number has not changed.
Even though Artusi belonged to the upper class and it was doubtful that he had ever used a kitchen tool or started a fire in a pot, he wrote the book for middle-class family cooks, not professional chefs, as was the custom in the nineteenth century: household helpers and housewives. His demeanor is that of a helpful advisor, lighthearted and casual. He enjoys clever tales about a significant number of the recipes, portraying his encounters and the verifiable importance of specific dishes.
Lorenzo Da Ponte Italian Library
University of Toronto Press
Science in the Kitchen and the Art of Eating Well
9.00 x 5.90 x 2.00 Inches