Science in the Kitchen and the Art of Eating Well

By Pellegrino Artusi

Original Publisher
Marsilio Publishers
Date of publication

Why aren’t the recipes for this book available on ckbk?

We are building our collection of cookbooks all the time. This book is on our wish list, but it is not yet available on ckbk.

Books which are part of ckbk's collection show one of these two logos:

  • now available on ckbk now available on ckbk
  • coming soon to ckbk coming soon to ckbk

Recommended by

Sue Dyson and Roger McShane

Food writers

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.

Elizabeth Romer

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.

Ivan Brincat

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.

Eleanor Barnett

Food historian

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.

Bill Buford


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.

Valeria Necchio

Cookbook author

First published in 1891, it's the bible of traditional Italian cooking.

Henry Notaker

Literary historian

A culinary contribution to Italian unity.

Carol Field

Food writer and broadcaster

Bruce Palling


Caz Hildebrand

Creative Partner at Here Design

Matthew Fort

Food writer and critic

Colman Andrews

Food writer and editor

Russell Norman

Restaurateur, writer, broadcaster

Franco Taruschio

Chef/proprietor and cookbook author

Giorgio Locatelli

Chef and restaurateur

Lorenzo Cogo

Chef and owner of EL COQ restaurant – one Michelin Star in Italy

Ben Reade

Co-Owner/Chef at Edinburgh Food Studio

Anna Del Conte

Food writer