Science in the Kitchen and the Art of Eating Well

Science in the Kitchen and the Art of Eating Well

4.38 (253 ratings by Goodreads)
By (author)  , Translated by  , Introduction by 
4.38 (253 ratings by Goodreads)

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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

  • Paperback | 653 pages
  • 152 x 229 x 44mm | 1,000g
  • Toronto, Canada
  • English
  • 3rd ed.
  • 10 illustrations
  • 0802086578
  • 9780802086570
  • 11,060

Table of contents

Foreword by Michele Scicolone

Introduction: A as in Artusi, G as in Gentleman and Gastronome by Luigi Ballerini

The Story of a Book That Is a Bit Like the Story of Cinderella

From the Author to the Reader
A Few Health Guidelines
The Nutritional Value of Meats

The Recipes:

Broths, Aspic, and Sauces
Soups and Pastas with Broth
Pasta Dishes and Soups in Vegetable Stock
Doughs and Batters
Fried Foods
Boiled Meats
Cold Dishes
Vegetables and Legumes
Types and Seasons of Fishes
Roasted Meats
Pastries, Cakes, and Sweets
Cakes and Spoon Desserts
Ice Creams
Miscellaneous Recipes

Foods for Weak Stomachs
Suggested Dinner Menus
List of Recipes

Index I: Names of Dishes in Italian
Index II: Names of Dishes in English
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Review quote

'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
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About Pellegrino Artusi

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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Rating details

4.38 out of 5 stars
- 253 ratings
5 54% (137)
4 31% (79)
3 13% (33)
2 2% (4)
1 0% (0)
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