The Science in the Kitchen and the Art of Eating Well (Hardcover)

Historic Italian Cookbook / Culinary Restoration / Modern Recipe Collection

Before Italian food became a global language, Pellegrino Artusi helped write its grammar.

First published in 1891, The Science in the Kitchen and the Art of Eating Well became one of the defining works of Italian home cooking.

Pellegrino 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.

The first edition contained 475 recipes. Over the next twenty years, Artusi continued testing, collecting, refining, and corresponding with readers until the book grew to 790 recipes and became known simply as L'Artusi.

More than a century later, this edition brings that culinary inheritance back to the kitchen.

Created 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.

The 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.

That 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.

The result is part history book, part Italian cookbook, and part conversation across generations.

Read Artusi for the food. Keep him for the stories, wit, observations, regional traditions, and glimpse into the kitchens of nineteenth-century Italy.

Cook the original. Try the modern interpretation. Then make it your own.

The kitchen changed. The pleasure of eating well did not.

Format: Hardcover | Author: Pellegrino Artusi | Original Edition: 1891 | Edition: Translated, Restored and Modernized by Trumpet Publishing House | In Partnership with: The Salted Pig Salumeria

Historic Italian recipes preserved alongside contemporary alternatives for today's kitchen.

Available internationally. Australian readers — paperback edition available locally.

Looking for the perfect gift? The Bespoke Edition is made for cooks, food lovers, Italian families, collectors, chefs, restaurateurs, grandparents, newlyweds, and anyone building a kitchen library worth keeping. Featuring a foil dust jacket, ribbon bookmark, high-quality glossy paper, and a personalized name or message. Perfect for Christmas, weddings, housewarmings, anniversaries, family gifts, hospitality gifting, corporate clients, and lovers of Italian food and culture.

A cookbook from 1891, restored for the kitchen you cook in now.

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