Pellegrino Artusi is the original icon of Italian cookery, whose legendary 1891 book
Science in the Kitchen and the Art of Eating Well defined its national cuisine and is
still a bestseller today.
He was also a passionate gastronome, renowned host
and brilliant raconteur, who filled his books with tasty recipes and rumbustious anecdotes.
From an unfortunate incident regarding Minestrone in Livorno and a proud defence of the
humble meat loaf, to digressions on the unusual history of ice-cream, the side-effects of
cabbage and the Florentines' weak constitutions, these writings brim with gossip, good cheer
and an inexhaustible zest for life.
Throughout the history of
civilization, food has been more than simple necessity. In countless cultures, it has been
livelihood, status symbol, entertainment - and passion. In the GREAT FOOD series, Penguin
brings you the finest food writing from the last 400 years, and opens the door to the
wonders of every kitchen.
Visit www.penguin.co.uk/greatfood and start collecting the Great Food series.
