Science in the Kitchen and the Art of Eating Well

This influential cookbook offers a wealth of recipes and insights, making Science in the Kitchen and the Art of Eating Well a cherished resource for home cooks.

Pellegrino Artusi's Science in the Kitchen and the Art of Eating Well stands as a pivotal work in Italian culinary literature. First published in 1891, it has achieved recognition as the most significant Italian cookbook of modern times, with over 52,000 copies sold by the time of Artusi's death in 1910. The book's recipe count expanded from 475 to 790, reflecting the evolving nature of Italian cuisine. Remarkably, despite the number of recipes remaining unchanged, the book has maintained its presence in print, a testament to its lasting appeal.

Artusi, who hailed from the upper classes, wrote this cookbook not for professional chefs but rather for middle-class family cooks, including housewives and their domestic helpers. His approachable tone is that of a friendly advisor, filled with humor and nonchalance. He shares witty anecdotes about various recipes, providing insights into his experiences and the historical significance of specific dishes. This makes Science in the Kitchen and the Art of Eating Well not just a collection of recipes but a delightful exploration of Italian culinary tradition.

The English edition, first published by Marsilio Publishers in 1997, includes a charming introduction by Luigi Ballerini, which delves into the book's fascinating history and its importance within the context of Italian history and politics. Accompanied by illustrations from the esteemed Italian artist Giuliano Della Casa, this edition brings Artusi's culinary wisdom to a new audience, ensuring that his legacy continues to inspire cooks around the world.