Science in the Kitchen and the Art of Eating Well
by Pellegrino Artusi, Luigi Ballerini, Murtha Baca
Editor: University of Toronto Press
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Originally published in 1891, Pellegrino Artusi de La scienza in cucina e l’ arte di mangier bene came to be recognized as the most important Italian cookbook of the modern era.It was reprinted thirteen times and has already sold more than 52,000 copies in the years before Artusi’s death, in 1910, with the number of recipes growing from 475,790 copies.And while this figure has not changed, the book has always remained in print.Although Artusi was himself of the upper classes and it is doubtful that he ever touched a kitchen utensil or lit a fire in a pot, he wrote the book did not have for professional cooks, as it was the nineteenth century custom, but for a middle-class family cooking: housewives and their domestic servants.His tone is that of a sympathetic counselor of humor and nonchalance.He engages in humorous anecdotes about most recipes, describing his experiences and the historical relevance of particular dishes.Artusi’s masterpiece is not only popular, a cookbook; it is a work of reference in Italian culture.This English edition (initially published by Marsile Éditeurs in 1997) offers a delicious introduction by Luigi Ballerini, which retraces the fascinating history of the book and explains its importance in the context of the history of Italy and politics.Illustrations by the Italian artist Giuliano Della Casa
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