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

Discover Culinary Mastery – Science in the Kitchen and the Art of Eating Well

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.

For culinary enthusiasts and those interested in Italian cuisine, Science in the Kitchen and the Art of Eating Well is a timeless classic. This book, part of the Lorenzo Da Ponte Italian Library, offers a deep dive into traditional Italian cooking with a scientific approach. The spiral-bound edition is particularly convenient, allowing the book to lay flat for easy use while cooking. For a durable and practical addition to your kitchen library, the spiral-bound version is the ideal choice for both novices and seasoned chefs.

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