The Book
“You have given us a book that will not die and will make many people happy” Paolo Mantegazza
“Science in the kitchen and the art of eating well” known by the author's name, "Artusi" is the practical manual that teaches families the simplicity and “buon gusto” of Italian cuisine. Published in 1891 in its first edition with 475 recipes at the author's expense, it was re-edited 15 times while Pellegrino Artusi was still alive. Artusi enriches and curates it for twenty years with new experiences and recipes shared by correspondents. It is more than a recipe book, it is a collective work written with Italians, it is the classic of gastronomy and the Italian language, where the recipes are accompanied by stories, curiosities and anecdotes that make it a timeless bestseller appreciated all over the world.
“La scienza in cucina ha fatto per l’unificazione nazionale più di quanto non siano riusciti a fare i Promessi Sposi” Piero Camporesi
German edition 2022
Portuguese edition
2021
A Ciência na cozinha e a Arte de comer bem: Manual prático para as famílias e no apêndice: “A cozinha para os estômagos fracos” - Pellegrino Artusi Edizione portoghese.
Traduzione di Anabela Cristina Costa da Silva Ferreira, In riga edizioni, 2021
Edizione Giapponese
2020
Titolo: イタリア料理大全－厨房の学とよい食の術 (Italia Ryouri Taizen: Chubou no Gaku to yoi Shoku no Sube)
Di: ペッレグリーノ・アルトゥージ (Pellegrino Artusi);
A cura di: 工藤裕子監訳 (Kudo Hiroko Kanyaku)
Prefazione per edizione nipponica I & II: 日本語版への序文Ⅰ アルベルト・カパッティ (Nihongo-ban he no Jyobun I Alberto Capatti) 日本語版への序文Ⅱ ライラ・テントーニ (Nihongo-ban he no Jyohun II Laila Tentoni)
Casa Editrice: 平凡社 (Heibonsha)
Pubblicazione della prima edizione : 2020年7月初版刊行 (2020 nen 7 gatsu Syohan Kankou) : Luglio 2020
Polish edition
2017
Włoska sztuka dobrego gotowania / Pellegrino Artusi; tłumaczenie: Małgorzata Jankowska Buttitta, Tessa Capponi Borawska / przedmowa: Tessa Capponi Borawska / Ed. MUZASA, Novembre 2017
French edition
2016
La science en cuisine et l’art de bien manger / Pellegrino Artusi; traduit de l’italien par Marguerite Pozzoli e Lise Chapuis; Préface d’Alberto Capatti, ACTES SUD, Sept. 2016
English edition
2011
Exciting food for southern types / Pellegrino Artusi. – London : Penguin books, 2011
Brazilian edition
2009
A ciência na cozinha e a arte de comer bem / Pellegrino Artusi; trad. di Anabela Cristina Costa da Silva Ferreira. – Itu (Brazil): Associaçao emiliano romagnola bandeirante, 2009.
Spanish edition
2004
La ciencia en la cocina y el arte de comer bien: manual practico para las familias (790 recetas) y en aoendice: la cocina para los estomagos delicados / Pellegrino Artusi; coordinacion editorial: Maria Cristina Turchi, Loris Romagnoli; traductores: Maurizio Fabbri [et al.]; introduccion y edicion de Maurizio Fabbri – Martorano di Cesena: Arci solidarieta cesenate, 2004.
English edition
2003
Science in the Kitchen and the Art of Eating Well / Pellegrino Artusi; foreword by Michele Scicolone; introduction by Luigi Ballerini; translated by Murtha Baca and Stephen Sartarelli. – Toronto [University of Toronto Press, 2003.]
French edition
2002
La science en cuisine et l’art de bien manger : un extrait du manuel pratique pour la famille mise en oeuvre / Pellegrino Artusi; traduction en français par Deborah Mariniello et Edouard Bechoux. – Firenze: Il cenacolo degli Sparecchiatori, 2002.
German edition
1998
Von der Wissenschaft des Kochens und der Kunst des Genießens / / Pellegrino Artusi; mit Illustrationen von Steppen Butz. – München
English edition
1997
Science in the kitchen and the art of eating well / Pellegrino Artusi; translated by Murtha Baca and Stephen Sartarelli; introduction by Lorenza de’ Medici. – New York: Marsilio, c1997.
Dutch edition
1996
De wetenschap in de keuken en de kunst om goed te eten / Pellegrino Artusi; vertaling Pietha de Voogd, Mieke Geuzebroek. – Amsterdam: Scepter, stampa 1996.
English edition
1996
The art of eating well / Pellegrino Artusi; translated from the italian by Kyle M. Phillips 3. – New York: Random house, ©1996.
English edition
1975
Italianissimo: italian cooking at its best / Pellegrino Artusi; translated by Elisabeth Abbott. – New York : Liveright, ©1975.
German edition
1982
Der Grosse Artusi: die Klassische Italienische Küche / trad. di Thomas Münster. – München: Mary Hahn, ©1982.
English edition
1944
Italian Cook Book / adapted from the italian of Pellegrino Artusi by Olga Ragusa. – New York : S. F. Vanni, ©1944. – 243 p.; 21 come.