Science in the Kitchen and the Art of Eating Well

by Pellegrino Artusi

Book Overview

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...

• Format: Paperback
• Language: English
• ISBN: 0802086578
• ISBN13: 9780802086570
• Release Date: December 2003
• Publisher: University of Toronto Press
• Length: 744 Pages
• Weight: 2.20 lbs.
• Dimensions: 2.0" x 5.9" x 9.0"

Customer Reviews

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

The product was recommended to me by a friend from Italy who said her mother had one of the original books in her kitchen and purchased one for her daughter as well. The copy sold here is in English and a reprint of the one my friend has. I assumed it to be the same book. It arrived in a timely manner and looks very interesting. It speaks in a general nature and not recommended for very beginning cooks.

Great cookbook and excellent read, but not for beginner cooks or the faint of heart

This is one of the maternal Italian cookbooks in a very impressive lineage. This puts perspective on modern Italian cooking that you see in books like the Silver Spoon. This is more of a read than a cookbook, dont expect amounts or details, this is the cooking your mother does, so this is only for advanced cooks who are daring, and devil may care, be prpared to do alot of testing and know what goes with what, if you are starting out pick a different book, like the Silver Spoon, thats easy peasy.

Encycolopedia of Italian Cullinary Brilliance

A masterpiece, it is up there with the Larousse Gastronomic, a must for anyone who is inspired by Italian cooking.

Not a cookbook for the timid..

This is a fantastic book, not just for the recipes, but also for Artusi's interesting and humourous asides. It contains a selection of recipes ranging from complex to very simple, yet elegant. IMHO it is far more than "marginal" as a cookbook. Because it is non-specific about quantities, Artusi seemed to assume that the audience reading this book knows what is what. Quantities are always adjustable according to individual taste, and that is the nature of real cooking. So in that sense, it is not a connect-the-dots cookbook, but a very good way to experiment with different variations of flavour.He obviously recognized that his readers already knew how to cook. This is a book to give the reader various ideas about recipes and menus. Beginners beware, it will not tell how many teaspoons of something to put into your sauces. We're supposed to know how much is too much or too little. It's a great book, and very unique among a plethora of same old-same-old cookbooks.