Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi

Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi

University of Toronto Press

Discover the secrets to Italian culinary mastery with "Science in the Kitchen and the Art of Eating Well" by Pellegrino Artusi. First published in 1891, this seminal work is recognized as the most significant Italian cookbook of modern times. Artusi, with a friendly and humorous tone, writes for home cooks, sharing not just recipes but also witty anecdotes and historical relevance of dishes. This English edition, translated by Murtha Baca with an introduction by Luigi Ballerini, brings this landmark cultural work to a new audience. Key Features: * Landmark Italian cookbook, first published in 1891 * Written for home cooks, not professional chefs * Features 790 recipes with charming anecdotes and historical context * English translation by Murtha Baca, introduction by Luigi Ballerini * A foundational text in Italian culture and gastronomy Product Summary: Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi is a classic Italian cookbook in English. It contains 790 recipes and historical anecdotes, translated by Murtha Baca with an introduction by Luigi Ballerini. This paperback edition from University of Toronto Press has 653 pages.

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