La scienza in cucina e l’arte di mangiar bene. Manuale pratico per le famiglie . . .e in appendice ”La cucina per gli stomaci deboli”
- SIGNED
- [Florence]: C. E. Giunti, 1960
[Florence]: C. E. Giunti, 1960. 8vo. 573 pp. Bound in publisher’s stiff, printed paper wrappers; a few chips to the edges of the wrappers, otherwise a very good copy.
Called the 91st edition. The most famous Italian recipe book of the 19th century. Published for the first time in 1891 Science in the kitchen first proposed a model of national cuisine, with recipes still today a symbol of Italian gastronomy. “Pellegrino Artusi's Science in the Kitchen and the art of eating well, 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. While this figure has not changed, the book has consistently remained in print a landmark work in Italian culture.”
Biting, Katherine, Gastronomic Bibliography, p. 17. Henry Notaker, A History of Cookbooks p. 136 and many other references. See the University of Toronto Press’s edition of Artusi for a longer critique of this work in relation to the history of cookery books published in Italy.
Called the 91st edition. The most famous Italian recipe book of the 19th century. Published for the first time in 1891 Science in the kitchen first proposed a model of national cuisine, with recipes still today a symbol of Italian gastronomy. “Pellegrino Artusi's Science in the Kitchen and the art of eating well, 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. While this figure has not changed, the book has consistently remained in print a landmark work in Italian culture.”
Biting, Katherine, Gastronomic Bibliography, p. 17. Henry Notaker, A History of Cookbooks p. 136 and many other references. See the University of Toronto Press’s edition of Artusi for a longer critique of this work in relation to the history of cookery books published in Italy.