by Pellegrino Artusi · Newton Compton Editori · tapa dura · ISBN 9788822701824
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Born from over twenty years of research and travel by its author, 'La Scienza in cucina e l’Arte di mangiar bene' is the foundational book of Italian cuisine. Written and published by Pellegrino Artusi in 1891, it has since been a source of inspiration for all cooks, whether expert chefs or absolute beginners. Written with simple language and based on the intuition that dishes should be told as stories, its great success has made it the unsurpassed benchmark for subsequent culinary works. With its dissertations, menu proposals, appendices, and linguistic as well as culinary insights, Artusi has written a book that is read with the same pleasure with which one dines among friends. It is a work that is much more than a simple recipe book and has influenced Italians and their culture far beyond the kitchen.
