This is a classic Italian cookbook that is written with passion, humility, irreverence and humour. The recipes are well worth trying even though the book was written in the late nineteenth century. We strongly believe that we can all learn a lot from history. This is just as important in cooking as it is in all other areas of human endeavour. Therefore we like to turn to the classic cookbooks to seek out the background to the recipes of today. The more we delve into it, the more this classic Italian offering inveigles itself into our consciousness.
Food writer and historian
The essential cookery book of the 'Republic of Italy', although it does not contain recipes from every area of the peninsula Artusi's contribution to the language, culinary and otherwise, of the new Italy, is vital. His recipes are still today trusted and enjoyed in innumerable Italian kitchens.
Food and Wine Gazette
Translated into English in 1996 (I've have an old Italian version), this is your go to guide for understanding the history of Italian cuisine. It has been in print (in Italian) since 1894. An essential book for lovers of Italian cuisine.
First published in 1891, a classic work to explore the history of Italian food. Written after the unification of Italy, Artusi brought together hundreds of recipes from across the peninsula.
The bible of modern (i.e. from the 18th century on) Italian cooking, ably translated, and the authority on just about every dish you'll find on an Italian table.
First published in 1891, it's the bible of traditional Italian cooking.
A culinary contribution to Italian unity.
Chef and restaurateur
Chef/proprietor and cookbook author
Food writer and critic
Food writer and broadcaster
Co-Owner/Chef at Edinburgh Food Studio
Food writer and editor
Creative Partner at Here Design
Restaurateur, writer, broadcaster
Chef and owner of EL COQ restaurant – one Michelin Star in Italy