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Science in the Kitchen and the Art of Eating Well
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"Science in the kitchen and the art of eating well" known by the author's name, "L'Artusi" is the practical manual that trains families to simplicity and good taste of Italian cuisine. Published in 1891 in its first edition with 475 recipes at the author's expense, it enters the homes of Italians and will be destined to stay there. Pellegrino Artusi enriches it and takes care of it for twenty years with new experiences and recipes shared by correspondents.
"L'Artusi" is more than a recipe book, it is a collective work written with Italians, it is the classic of Italian gastronomy and language, where the recipes are accompanied by stories, curiosities and anecdotes that make it a timeless bestseller appreciated in Worldwide. The manual has a narrative power that will ensure success and an indissoluble bond with the Italians.
An indispensable cooking manual that laid the foundations of Italian cuisine and that cannot be missing in the kitchens of those who love "il bello e il buono, ovunque si trovino".
Manuale artusiano in lingua inglese - Lorenzo Da Ponte Italian Library, University of Toronto Press 2003
