Science In The Kitchen And The Art Of Eating Well (Lorenzo Da Ponte Italian Library),New Thames & Hudson Where She Now Teaches

Where She Now Teaches

7Th Printing

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And Political Systems

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Science In The Kitchen And The Art Of Eating Well (Lorenzo Da Ponte Italian Library),New Thames & Hudson Where She Now TeachesFirst Published In 1891, Pellegrino Artusi'S La Scienza In Cucina E L'Arte Di Mangier Bene 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, With The Number Of Recipes Growing From 475 To 790. And While This Figure Has Not Changed, The Book Has Consistently Remained In Print. Although Artusi Was Himself Of