Artusi : La science en cuisine et l'art de bien manger (French edition) by Alessandra Pierini and Stéphane Solier

Dante, Manzoni, Artusi... Three names that have marked the literary and cultural history of Italy. Among them, Pellegrino Artusi stands out for his unique contribution to Italian gastronomy. Born in 1820, Artusi, a merchant passionate about literature and cooking, published in 1891 "La scienza in cucina e l’arte di mangiar bene," a work that would become the bible of Italian family cooking.

At the age of 71, Artusi finalized the first edition of this masterful work, which he self-published. Over the next 20 years, he continued to enrich this manual, amassing a total of 790 varied and accessible recipes. These are the fruit of his many travels across Italy and his correspondence with faithful friends. This collective book is a true popular work, gathering Italian regional recipes and conveying them in a unified "national" language.

"The Science in Cooking and the Art of Eating Well" is not just a simple collection of recipes. It is a didactic and entertaining manual, where scientific, philosophical, and hygienic advice is cleverly mixed with personal, historical, and sociological anecdotes. Artusi, with his witty style, immerses us in the history of his country while offering a remarkable literary object. His descriptions are enhanced with drawings of cookie cutters and small engravings, making the work both visual and practical.

This work has also been a source of inspiration for many professionals, including Auguste Escoffier, as well as for enthusiasts of good cuisine. In Italy, it is common to gift it to newlyweds, and it is affectionately nicknamed "L'Artusi".

In this French edition of "The Science in Cooking and the Art of Eating Well," Alessandra Pierini and Stéphane Solier, two specialists in Italian cuisine, have done an exceptional job. They have not only provided a new translation of this culinary bible but have also enriched the work with historical and linguistic notes. Their goal is to facilitate the reading and understanding of the recipes for French-speaking readers.

The edition includes a loving portrait of the author, a decoding of his method and his humor, as well as a practical notebook to better understand the recipes and ingredients. You will also find a selection of letters addressed to Artusi by his correspondents, as well as an index to easily navigate through the collection.

The preface is signed by Alberto Capatti, scientific director of the CasArtusi Foundation, professor of culinary and gastronomic history, and author of numerous works on cuisine and Pellegrino Artusi.

Book Features:

• Year of publication: 2023
• Publisher: Les Editions de l'Epure
• Made in France
• EAN: 9782352554233
• ISBN: 978-2-35255-423-3
• Collection creation: 2022
• Format: 150 x 210 mm
• Number of pages: 600 to 900 pages
• Cover: Bound in oilcloth with added endpapers
• Printing: Screen printing
• Binding: Square spine glued sewn with bookmark
• Graphic design: Laurence Chéné

This French edition is an essential work for all lovers of Italian gastronomy and those who wish to deepen their understanding of cuisine and Italian history. It is a true treasure for collectors, professionals, and enlightened amateurs.