Science in the Kitchen and the Art of Eating Well
Italian Cooking Alternative Health Nutrition Gastronomy Reference Cookbook Food History Culinary Science Classic Cuisine
Science in the Kitchen and the Art of Eating Well is the 653-page bible that turned Italian home cooking into a national cuisine. First self-published in 1891 and continuously updated by Pellegrino Artusi until his death, this 2014 University of Toronto Press paperback reprint lets modern cooks own the same text that taught generations of Italians how to marry science, health and flavour. More than a recipe collection, it explains why bread rises, why salt preserves, and why the right wine transforms a sauce—knowledge that today’s wellness-minded readers crave.
Inside you’ll find 790 classic recipes—ragù, risotto, tiramisu—each framed with Artusi’s witty anecdotes and precise measurements that replaced vague “a handful” instructions. The book’s enduring popularity lies in its dual promise: dishes that taste authentically Italian while quietly boosting nutrition through balanced ingredients and time-tested techniques. Gastronomy students, alternative-health seekers and adventurous home cooks all prize it as both a practical manual and a charming window into 19th-century Italian life.
This gently-used copy shows only light cover curl and a faint crease on the opening pages; every recipe page is crisp, unmarked and ready for kitchen duty. At just over a kilo and printed on sturdy paper, it sits flat on the counter while you whisk, chop and simmer. Grab this affordable, in-demand edition and discover why Science in the Kitchen remains the best-selling Italian cookbook of all time—an edible education between two covers.
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