La Scienza in Cucina e l’Arte di Mangiar Bene

by Pellegrino Artusi
La Scienza in Cucina e l’Arte di Mangiar Bene cover
Good Books rating 4.5
Cookbooks / Food Writing
Technical
  • ID: 129
  • Added: 2025-09-02
  • Updated: 2025-09-02
  • ISBN: 9788874171873
  • Publisher: REA Multimedia
  • Published: 2012-09-26
  • Reviews: 2

Il libro La scienza in cucina e l’arte di mangiar bene, scritto da Pellegrino Artusi nel 1891, ebbe al suo tempo un incredibile successo, anche perché è la prima opera del genere in cui, con stile insieme brioso e bonario, vengono descritte e commentate una serie di ricette della cucina tradizionale italiana, accessibili alla tipica famiglia borghese del tempo.

Reviews
ibs.it · Unknown · 2025-09-18
excellent 4.50

The reviewer praises Pellegrino Artusi's 'La Scienza in Cucina e l’Arte di Mangiar Bene' as a timeless classic that beautifully blends culinary art with science. They appreciate the book's practical recipes and historical significance, making it a must-read for food enthusiasts.

The reviewer is highly impressed with Pellegrino Artusi's 'La Scienza in Cucina e l’Arte di Mangiar Bene', describing it as a masterpiece that seamlessly combines the art of cooking with scientific principles. They particularly enjoy the book's practical recipes, which are not only delicious but also educational. The reviewer also highlights the historical context provided, making it a valuable resource for anyone interested in the evolution of Italian cuisine. Overall, they believe this book is a must-have for any food lover's library, offering both inspiration and knowledge.

Quick quotes

    The book is a treasure trove of culinary wisdom

    Artusi's recipes are timeless and universally applicable

    A must-read for anyone passionate about Italian cuisine

ebay.com · Unknown · 2025-09-18
excellent 4.50

The reviewer highlights 'La Scienza in Cucina e l’Arte di Mangiar Bene' as an indispensable Italian cookbook, comparable to Escoffier's work for French cuisine. They appreciate its historical significance, regional diversity, and the enduring relevance of many of its recipes, though noting some outdated aspects.

The reviewer praises 'La Scienza in Cucina e l’Arte di Mangiar Bene' as a cornerstone of Italian culinary literature, much like Escoffier's work is for French cuisine. They emphasize its historical importance, particularly in the context of post-unification Italy, where Artusi compiled recipes from various regions, attempting to unify Italian cuisine. The reviewer notes that many of Artusi's recipes are still enjoyed today, such as tortellini and risotto nero, but also points out some outdated elements, like the prominence of fried foods and boiled meats. They appreciate the book's structure and the insight it provides into dining habits of the time. Overall, the reviewer considers it a must-have for any Italian cookbook collection, available in multiple languages and online.

Quick quotes

    Artusi is more than just a cookbook. Writing only about 10 years after the Risorgimento, the unification of Italy, Artusi assembled recipes from many different regions of the new country.

    But there is also much in this book that illustrates the evolution of Italian cooking since Artusi’s time.

    These arcana not withstanding, Artusi is not just a historical curiosity. After more than a century, it is still — along with Ada Boni’s Il Talismano della Felicita’ — one of the standard Italian cookbooks.

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