Food Univ. Of Toronto Press Science In The Kitchen And The Art Of Eating Well By Pellegrino Artusi

Pellegrino Artusi’S Science In The Kitchen And The Art Of Eating Well, First Published In 1891, Has Come To Be Recognized As The Most Significant Italian Cookbook Of Modern Times. It Was Reprinted Thirteen Times And Had Sold More Than 52,000 Copies In The Years Before Artusi’S Death In 1910.