Science in the Kitchen and the Art of Eating Well
Science in the Kitchen and the Art of Eating Well is Pellegrino Artusi’s landmark 1891 cookbook, freshly reprinted in this sturdy 2014 University of Toronto Press paperback. Spanning 653 pages, the volume blends practical recipes with witty essays on Italian gastronomy, nutrition and kitchen science, making it a timeless reference for food lovers and culinary students alike.
This gently used copy remains clean and unmarked inside; only a slight curl to the cover and a light crease on the opening pages hint at its previous life. At just over a kilo, it feels substantial on the counter or the classroom desk, yet the clear English translation keeps Artusi’s voice lively and accessible.
Ideal for young adults, home cooks or anyone building a cookbook library, the book doubles as an education in 19th-century Italian culture and modern food science. No signatures, inscriptions or ex-library markings—just a ready-to-use edition of a classic that still influences chefs today.
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