La scienza in cucina e l'arte di mangiar bene Manuale pratico per le famiglie

About this book

In an era marked by culinary innovation and the rise of the middle class, "La scienza in cucina e l'arte di mangiar bene" by Pellegrino Artusi emerges as a foundational text in Italian gastronomy. This practical manual for families encompasses 790 meticulously crafted recipes, blending traditional techniques with modern sensibilities. Artusi emphasizes the importance of quality ingredients and the science behind cooking, making it a vital resource for anyone passionate about the culinary arts. Ideal for students, culinary enthusiasts, and historians alike, this work not only serves as a cookbook but also as a cultural artifact reflecting the evolution of Italian cuisine. Discover how Artusi's insights continue to influence contemporary cooking practices today.