The great-grandfather of all Italian cookbooks, in print continuously in Italy since 1894, is finally available in a splendid English translation. Artusi was a passionate cook, a noted raconteur, and a celebrated host, and he knew many of the leading figures of his day. From soups, pasts, roasts, and stew to desserts, preserves, liqueurs, and specialty dishes, this is a book that no lover of Italian cooking should be without. Line drawings throughout.

The Art of Eating Well: An Italian Cookbook

Cookbooks, Food & Wine

Artusi, Pellegrino

Special Diet

Random House

First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print.
Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor - humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes.
Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.

Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library)

Health, Fitness & Dieting

University of Toronto Press

classic 19th-c book of Italian cuisine

Science in the Kitchen and the Art of Eating Well

Marsilio Pub

La ciencia en la cocina y el arte de comer bien fue publicado en Italia en 1891. Su autor, Pellegrino Artusi, tuvo grandes dificultades para encontrar a un editor que creyese en su manual de cocina y decidió correr con los gastos de la primera edición de su obra. El libro gozó de una extraordinaria acogida y fue reeditado en numerosas ocasiones. Hoy en día, este clásico de la literatura gastronómica italiana sigue estando presente en muchas cocinas de Italia y se utiliza como libro de consulta.

La ciencia en la cocina y el arte de comer bien: El primer recetario de cocina italiana de la historia

Alba Editorial

Nato da oltre vent’anni di ricerche e viaggi del suo autore, La Scienza in cucina e l’Arte di mangiar bene è il libro fondativo della cucina italiana. Scritto e pubblicato da Pellegrino Artusi nel 1891 è stato da allora fonte di ispirazione per tutti i cuochi, fossero provetti chef o principianti assoluti. Scritto con un linguaggio semplice e basato sull’intuizione che i piatti vadano raccontati, il grande successo di La Scienza in cucina e l’Arte di mangiar bene l’ha fatto diventare l’insuperato metro di paragone per le opere di cucina successive. Con le sue dissertazioni, le proposte di menù, le appendici e gli spunti linguistici oltre che culinari, Artusi ha scritto un libro che si legge con lo stesso piacere con cui si cena tra amici. Un’opera che è molto di più di un semplice libro di ricette e che ha influenzato gli italiani e la loro cultura ben oltre la cucina.

La scienza in cucina e l'arte di mangiare bene

Regional & International

Newton Compton

See the best price to sell, buy, or rent books by Artusi, Pellegrino. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Artusi, Pellegrino

See the best price to sell, buy, or rent books by Artusi, Pellegrino. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

The Art of Eating Well: An Italian Cookbook

Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library)

Science in the Kitchen and the Art of Eating Well

Science in the Kitchen and the Art of Eating Well

La ciencia en la cocina y el arte de comer bien: El primer recetario de cocina italiana de la historia

La scienza in cucina e l'arte di mangiare bene