Science in the Kitchen and the Art of Eating Well

Science in the Kitchen and the Art of Eating Well is an intriguing masterpiece penned by Pellegrino Artusi. This book, published in 2003 by the University of Toronto Press, is a delightful journey into the world of cuisine and culinary science. As a unique blend of genres, it doesn't just offer recipes but also delves into the science behind the art of cooking and eating well. Artusi's work is a treasure trove of knowledge, presented in an engaging and relatable manner. It's a must-read for food enthusiasts and those with a keen interest in the scientific aspects of everyday life. The University of Toronto Press is proud to present this culinary classic, which continues to inspire and educate readers around the globe.

Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture.