Science in the Kitchen and the Art of Eating Well

Discover the most significant Italian cookbook of modern times, first published in 1891 by Pellegrino Artusi. La scienza in cucina e l'arte di mangier bene offers 790 recipes for middle-class family cooks, written in a friendly, humorous tone. Artusi's witty anecdotes and historical relevance make this cookbook a landmark work in Italian culture. This English edition includes a delightful introduction by Luigi Ballerini and illustrations by Giuliano Della Casa.