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Pellegrino Artusi - Science in the Kitchen and the Art of Eating Well, Inbunden

Inbunden, Engelska, 2026

Science in the Kitchen and the Art of Eating Well

Av Pellegrino Artusi

Del i serien Lorenzo Da Ponte Italian Library

527 kr

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Science in the Kitchen and the Art of Eating Well is a celebration of Italian life, culture, and culinary tradition. Originally published in Italian in 1891, Pellegrino Artusi's beloved classic helped define a national cuisine, gathering recipes from across Italy and presenting them with warmth, wit, and curiosity. In keeping with the traditional Italian edition, this modern English edition invites readers into a kitchen where science and artistry work hand in hand. From delightful antipasti and canapes to the world-renowned bolognese sauce that became a cornerstone of Italian cooking, Artusi's recipes have inspired generations of home cooks and professional chefs alike. One of the most influential cookbooks ever published, Science in the Kitchen offers a fascinating window into the history of Italian cooking while remaining remarkably relevant to contemporary readers. Rich in flavour, personality, and insight, this timeless masterpiece reminds us of what brings people together: good food, and the good company of its endlessly entertaining author.
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Pellegrino Artusi (1820-1911) was an Italian businessman and writer and is credited world-wide as the Inventor of Italian Cuisine. Originally a silk merchant, Artusi brought his passion for science, health, and food to Italy and beyond.Luigi Ballerini is an award-winning poet, essayist, translator, curator and editor, and professor emeritus of Italian literature at the University of California Los Angeles.Murtha Baca's translations include several manuscripts of Leonardo da Vinci, An Italian Renaissance Sextet: Six Tales in Historical Context (edited by Lauro Martines) and Pellegrino Artusi's Science in the Kitchen and the Art of Eating Well.

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"Artusi's book stands with Manzoni's great novel, I Promessi Sposi (The Betrothed), and the music of Verdi as works that not only are great unto themselves but represented a sense of identity and self-worth to a nascent country with no nationalistic feeling ... Artusi chose to give Italians their definition by telling them how they ate ... Anyone who seeks to know Italian food avoids Artusi at his or her peril. He is the fountainhead of modern Italian cookery." - Fred Plotkin Gastronomica"One of the defining documents of what it means to be Italian." - John Allemang The Globe and Mail"A landmark work in Italian culture." - Darby Macnab Tandem

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