Science in the Kitchen and the Art of Eating Well

Front Cover
University of Toronto Press, 2003 - Cooking - 653 pages
3 Reviews

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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Review: Science in the Kitchen and the Art of Eating Well

User Review  - Bryn Paul - Goodreads

My goto for Italian. Some books tell you how to cook. Here I understand how to cook. Read full review

Review: Science in the Kitchen and the Art of Eating Well

User Review  - Matt - Goodreads

Everything you need to know about Italian cooking from a scholarly perspective. Great reading to see how it was done in the old-days. Read full review

Contents

From the Author to the Reader
9
The Nutritional Value of Meats
25
Broths Aspic and Sauces
31
Appetizers
110
Doughs and Batters
136
Boiled Meats
181
Cold Dishes
268
Vegetables and Legumes
285
Types and Seasons of Fishes
325
Ice Creams
544
Miscellaneous Recipes
558
Foods for Weak Stomachs
576
List of Recipes
597
Names of Dishes in English
637
Copyright

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About the author (2003)

Luigi Ballerini is a professor in the Department of Italian at the University of California, Los Angeles.

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