The Book

La scienza in cucina e l’arte di mangiar bene

Gallery

Published in 1891 at the author’s expense, its success was as unthinkable as it was overwhelming. During the following 20 years, the author himself worked on 15 editions and the “Artusi” (by then simply called by the author’s name) became one of Italy’s best read books.

The last edition of the manual, a true watershed in modern gastronomic culture, collects 790 recipes and still today counts a large number of re-edit copies and enjoys widespread circulation. It has been translated into English, French, German, Dutch, Spanish, Portuguese, Russian and Japanese.

The approach is that of a teaching manual (“I practise using this manual,” wrote Artusi, “one simply needs to know how to hold a ladle”), and recipes include considerations and short stories which make Artusi’s manual a masterpiece of wit and wisdom.

Translations

Italian Cook Book / adapted from the italian of Pellegrino Artusi by Olga Ragusa. – New York : S. F. Vanni, ©1944. – 243 p.; 21 come.

Italianissimo: italian cooking at its best / Pellegrino Artusi; translated by Elisabeth Abbott. – New York : Liveright, ©1975.

The art of eating well / Pellegrino Artusi; translated from the italian by Kyle M. Phillips 3. – New York: Random house, ©1996.

Science in the kitchen and the art of eating well / Pellegrino Artusi; translated by Murtha Baca and Stephen Sartarelli; introduction by Lorenza de’ Medici. – New York: Marsilio, c1997.

Science in the Kitchen and the Art of Eating Well / Pellegrino Artusi; foreword by Michele Scicolone; introduction by Luigi Ballerini; translated by Murtha Baca and Stephen Sartarelli. – Toronto [University of Toronto Press, 2003.]

Exciting food for southern types / Pellegrino Artusi. – London : Penguin books, 2011

De wetenschap in de keuken en de kunst om goed te eten / Pellegrino Artusi; vertaling Pietha de Voogd, Mieke Geuzebroek. – Amsterdam: Scepter, stampa 1996.

A ciência na cozinha e a arte de comer bem / Pellegrino Artusi; trad. di Anabela Cristina Costa da Silva Ferreira. – Itu (Brazil): Associaçao emiliano romagnola bandeirante, 2009.
La ciencia en la cocina y el arte de comer bien: manual practico para las familias (790 recetas) y en aoendice: la cocina para los estomagos delicados / Pellegrino Artusi; coordinacion editorial: Maria Cristina Turchi, Loris Romagnoli; traductores: Maurizio Fabbri [et al.]; introduccion y edicion de Maurizio Fabbri – Martorano di Cesena: Arci solidarieta cesenate, 2004.
Der Grosse Artusi: die Klassische Italienische Küche / trad. di Thomas Münster. – München: Mary Hahn, ©1982. Von der Wissenchaft des kochens und der kunst des geniessens / Pellegrino Artusi; mit illustrationen von Steppen Butz. – Munchen: Mary Hahn, c1998

La science en cuisine et l’art de bien manger : un extrait du manuel pratique pour la famille mise en oeuvre / Pellegrino Artusi; traduction en français par Deborah Mariniello et Edouard Bechoux. – Firenze: Il cenacolo degli Sparecchiatori, 2002.

La science en cuisine et l’art de bien manger / Pellegrino Artusi; traduit de l’italien par Marguerite Pozzoli e Lise Chapuis; Préface d’Alberto Capatti, ACTES SUD, Sept. 2016

Library