The latest book to be added to ckbk’s collection is Pellegrino Artusi’s era-defining work, Science in the Kitchen and the Art of Eating Well.
The book is a foundational text on Italian cuisine, first published in 1891 (not long after Italian unification) and still of key relevance today. It is celebrated by contemporary Italian chefs such as Giorgio Locatelli (who described it as “life-changing”) and writers including Bill Buford and Anna del Conte.
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