Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library) Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library) Paperback Kindle

The recipes in Scienza in cucina have withstood the test of time

La scienza in cucina e l’arte di mangiar bene is 110 years old, yet around the world Pellegrino Artusi’s cookbook is as popular as ever. In Italy, the book is revered, and few home are without at least one stained and tattered copy, passed down like a family heirloom from mother to daughter. With hundreds of new cookbooks published every year, it is remarkable that one more than a century old has survived.

Yet, there are many reasons for its longevity.

At the time it was published in 1891, Scienza in cucina was the first cookbook written in Italian for the home cook. Other cookbooks of the era typically were written by French-trained chefs who either wrote in French or focused on French cooking. Their works were geared towards other professionals employed in wealthy homes.

Artusi reassures the reader and boosts his or her confidence.

In his introduction, Artusi states that he is an amateur who has collected these recipes over the course of the years, and that his readers, with a little practice, can achieve impressive results if they heed his advice. Throughout the book, Artusi reassures the reader and boosts his or her confidence. With regard to apple strudel, Artusi declares: “Do not be alarmed if this dessert looks like some ugly creature such as a giant leech or a shapeless snake after you cook it; you will like the way it tastes”

His writing style is relaxed and never pedantic. The recipes, together with the headnotes and commentary, are more like a conversation with a favorite uncle, who happens to be a knowledgeable cook, rather than a mere listing of ingredients and instructions.