Artusi: The science in the kitchen and the art of eating well | Alessandra Pierini Stéphane Solier

"The science in the kitchen and the art of eating well", written in 1891 by the writer and gastronome Pellegrino Artusi, is the most famous Italian cookbook that has always been considered the bible of Italian home cooking, a source of inspiration and reference for cooks, gourmets and food professionals.

The 790 recipes were collected by Artusi during his many travels or received by post from his correspondents all over Italy: most of them are augmented with advice and comments, after having been tested by the author and his cooks. This book was the first to include recipes from the different Italian regions in a single volume, and has the privilege of having laid the foundations of a national cuisine, in a newly reunified Italy. It is also considered to be the driving force behind the spread of the Italian language throughout the country, as well as an important historical testimony. Written with wisdom and irony, translated into many languages, it represents a masterpiece of Italian cuisine and table service with more than a million copies sold. The same author edited and published 15 reprints at his own expense, updating the lexicon and adding new recipes until 1911, the year of his death. Since then, the book has never been modified. To this day, it continues to enjoy continued success.

In this French edition of Pellegrino Artusi's SCIENCE in the kitchen and the art of eating well, Italian cuisine specialists Alessandra Pierini and Stéphane Solier have been keen not only to offer a new translation of this transalpine culinary bible but above all to give readers the keys: a loving portrait of the author and his literary tastes, A deciphering of his method and his mood and humor traits, a practical notebook to facilitate entry into his recipes and ingredients, historical and linguistic notes, focus to deepen what makes the originality of this manual, a choice of letters that his correspondents have affectionately addressed to the father of modern Italian cuisine and an index to facilitate the wandering through the collection according to one's desires.