Science in the Kitchen and the Art of Eating Well

By Pellegrino Artusi
Introduction by Luigi Ballerini
Translated by Murtha Baca

© 2003

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.

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Product Details

  • Series: Lorenzo Da Ponte Italian Library
  • World Rights
  • Page Count: 653 pages
  • Dimensions: 6.0in x 2.0in x 9.0in
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SKU# SP002039

  • PUBLISHED DEC 2003

    From: $36.40

    Regular Price: $56.00

    ISBN 9780802086570
  • PUBLISHED DEC 2003

    From: $47.60

    Regular Price: $56.00

Quick Overview

Artusi’s masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture.

Science in the Kitchen and the Art of Eating Well

By Pellegrino Artusi
Introduction by Luigi Ballerini
Translated by Murtha Baca

© 2003

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.

Continue Reading Read Less

Product Details

  • Series: Lorenzo Da Ponte Italian Library
  • World Rights
  • Page Count: 653 pages
  • Dimensions: 6.0in x 2.0in x 9.0in
  • Reviews

    ‘Artus's book stands with Manzon's great novel, I Promessi Sposi (The Betrothed), and the music of Verdi as works that not only are great unto themselves but represented a sense of identity and self-worth to a nascent country with no nationalistic feeling ... Artusi chose to give Italians their definition by telling them how they ate ... Anyone who seeks to know Italian food avoids Artusi at his or her peril. He is the fountainhead of modern Italian cookery.’


    Fred Plotkin
    Gastronomica

    ‘One of the defining documents of what it means to be Italian.’


    John Allemang
    The Globe and Mail

    ‘A landmark work in Italian culture.’


    Darby Macnab
    Tandem
  • Author Information

    Luigi Ballerini is an Italian poet and Professor Emeritus at the University of California Los Angeles.


    Murtha Baca’s translations include several manuscripts of Leonardo da Vinci, An Italian Renaissance Sextet: Six Tales in Historical Context (edited by Lauro Martines) and Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

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