Science in the Kitchen and the Art of Eating Well
by Pellegrino Artusi
Should I read this?
appears in Italian Cooking and Italian Cookbooks.
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 ...
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Why recommended
appears in Italian Cooking and Italian Cookbooks.
Recommendation Signals
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Appears In
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Each recommendation is collected from a public source — interviews, articles, or curated lists — and linked to its original URL. Books with many verifiable recommendations from respected people rank higher.
Science in the Kitchen and the Art of Eating Well
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