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(**NEW ARRIVAL**) (Italian) Pellegrino Artusi. La Scienza in Cucina e l'Arte di Mangiar Bene.

Illus. with a few line drawings. Cloth-backed printed boards. Third Edition, revised. Firenze: Adriano Salani, [1964].

First published in 1891, Artusi's book can be considered a "scientifically tested" manual: every recipe was the result of trials and experiments. Writing only two decades after the unification of Italy, Artusi was the first to include recipes from all the different regions of Italy in a single cookbook. He is often credited with establishing a truly national Italian cuisine for the first time, and even the French master of cuisine and sauces, Auguste Escoffier, took inspiration from him. Sunning to spine, a couple of small dates in ink to front free endpaper and copyright page, tiny worm hole to lower edges of several page margins, otherwise a near fine copy of a scarce edition.

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