{"title":"Pellegrino Artusi","description":"\u003cp\u003ePellegrino Artusi, 1820 to 1911, was a businessman and a silk merchant's son, not a chef. He could not find a publisher willing to take his cookbook, \u003cem\u003eThe Science in the Kitchen and the Art of Eating Well\u003c\/em\u003e, so in 1891 he printed it himself and sold it himself. It went on to teach a newly unified Italy to cook from a single kitchen.\u003c\/p\u003e\u003cp\u003eThere is no mystique in it anywhere. Plain method, exact quantities, dry asides, and recipes gathered from ordinary households across regions that had only just started thinking of themselves as one country. He explains why a thing works, which is why the book still functions a century on.\u003c\/p\u003e\u003cp\u003eIt is also the clearest argument we know for writing things down. Proof that the most useful thing a man leaves behind is the practical knowledge he took the trouble to record.\u003c\/p\u003e","products":[{"product_id":"science-in-the-kitchen-art-of-eating-well-artusi-hardcover","title":"The Science in the Kitchen and the Art of Eating Well (Hardcover)","description":"\u003ch2\u003eHistoric Italian Cookbook \/ Culinary Restoration \/ Modern Recipe Collection\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003eBefore Italian food became a global language, Pellegrino Artusi helped write its grammar.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eFirst published in 1891, \u003cem\u003eThe Science in the Kitchen and the Art of Eating Well\u003c\/em\u003e became one of the defining works of Italian home cooking.\u003c\/p\u003e\n\u003cp\u003ePellegrino Artusi was not a celebrity chef. He was a gastronome, writer, traveler, and meticulous observer of how Italians actually cooked and ate. Drawing on regional traditions from across a newly unified Italy, he created a practical collection of recipes, observations, anecdotes, and advice that helped generations of families understand the extraordinary variety of Italian food.\u003c\/p\u003e\n\u003cp\u003eThe first edition contained 475 recipes. Over the next twenty years, Artusi continued to test, collect, refine, and correspond with readers until the book grew to 790 recipes and became known simply as \u003cem\u003eL'Artusi\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eMore than a century later, this edition brings that culinary inheritance back to the kitchen.\u003c\/p\u003e\n\u003cp\u003eCreated as part of the Trumpet Publishing House historic restoration and modernization project, in partnership with The Salted Pig Salumeria, this English-language edition preserves the character and intent of Artusi's original recipes while making them accessible to contemporary cooks.\u003c\/p\u003e\n\u003cp\u003eThe historic recipe comes first. Then, where useful, a modern alternative offers today's cook another way into the dish, taking into account contemporary ingredients, kitchens, measurements, equipment, and cooking habits without pretending the original never existed.\u003c\/p\u003e\n\u003cp\u003eThat distinction matters. This is not a modern cookbook borrowing Artusi's name. It is a restoration of an important culinary work, designed to let readers experience the original recipe and then decide how they want to cook it today.\u003c\/p\u003e\n\u003cp\u003eThe result is part history book, part Italian cookbook, and part conversation across generations.\u003c\/p\u003e\n\u003cp\u003eRead Artusi for the food. Keep him for the stories, wit, observations, regional traditions, and a glimpse into the kitchens of nineteenth-century Italy.\u003c\/p\u003e\n\u003cp\u003eCook the original. Try the modern interpretation. Then make it your own.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cmeta charset=\"utf-8\"\u003eA cookbook from 1891, restored for the kitchen you cook in now.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch6 style=\"text-align: right;\"\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardcover | \u003cstrong\u003eAuthor:\u003c\/strong\u003e Pellegrino Artusi | \u003cstrong\u003eOriginal Edition:\u003c\/strong\u003e 1891 | \u003cstrong\u003eEdition:\u003c\/strong\u003e Translated, Restored and Modernized by Trumpet Publishing House | \u003cstrong\u003eIn Partnership with:\u003c\/strong\u003e The Salted Pig Salumeria\u003cem\u003e\u003c\/em\u003e\n\u003c\/h6\u003e","brand":"Trumpet Publishing House","offers":[{"title":"Default Title","offer_id":53988599562556,"sku":"9781764873390","price":44.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/3650\/1820\/files\/ChatGPTImageAug17_2026_12_48_16PM.png?v=1786934989"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/3650\/1820\/collections\/pellegrino-artusi-trumpet-author-portrait.png?v=1791079671","url":"https:\/\/trumpetpublishinghouse.com\/collections\/author-pellegrino-artusi.oembed","provider":"Trumpet Publishing House","version":"1.0","type":"link"}