The Science of Cooking and the Art of Eating

Written in the late 19th century, the book «The Science of Cooking and the Art of Eating» is both a literary monument and a practical guide. It contains recipes for 790 dishes of authentic Italian cuisine (pasta, pizza, ravioli, gnocchi,... risotto, biscotti, and much more), supplemented with stories about taste preferences and cooking traditions in various regions of Italy, as well as anecdotes. And although some dishes may seem exotic today, the reader will not only enjoy the aesthetic pleasure of reading the book but will also be able to prepare dishes using recipes that Italian housewives have trusted for over a hundred years.