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Science in the Kitchen and the Art of Eating Well

posted 23 Jun 2014, 03:33 by Marta Conterio

Pellegrino Artusi. The great-grandfather of all Italian cookbooks, in print continuously in Italy since 1894, is finally available in a splendid English translation. Artusi was a passionate cook, a noted raconteur, and a celebrated host, and he knew many of the leading figures of his day. From soups, pasts, roasts, and stew to desserts, preserves, liqueurs, and specialty dishes, this is a book that no lover of Italian cooking should be without. His merit was in codifying, re-ordering and classifying Italy’s great tradition of domestic cuisine, which is in itself, the result of extraordinary regional varieties and traditions. His is a cookbook embellished with detailed prose about daily life and historical trivia. It’s been a fundamental part of Italy’s national identity that has been read around the world. Like few other texts, Science in the Kitchen and the Art of Eating Well, should be considered a unifying tool for this country and its gastronomic, linguistic and cultural patrimony.
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