Jenna K: I really enjoyed this book - even though I haven't finished it yet, its a great read! I ordered a copy for my dad too and he loves it. I like that it is more than just a recipe book. It has stories, jokes, and in some ways its a portal to the way of cooking and life in Italy back in the day. Would recommend!
United States on Sep 26, 2023
shelbyshelby: Purchased this for my husband who loves to cook, and enjoys history.
He loved it so much, he had me purchase several to give as gifts.
I went to take a picture of how many cookbooks he keeps in the kitchen, and couldn't find this one, so I called my husband to ask where it was.
Turns out it was on his night table because that is what he has been reading each night before bed, he enjoys the recipes and their history so much!
United States on Apr 15, 2023
ROLO SHOWROLO SHOW: This is much more than a recipe book. It feels more like a Master Class with history and details of the regions and background of the foods. The first 25 pages is an intro with the subsequent 550 pages of recipes. None of which contain pictures. Just detailed instructions and guidance.
My wife and I came across this while watching Stanley Tucci Searching for Italy which is a must see for foodies. My wife went nuts over the show and her interest in the book. Just wish the show continued. It was too short.
The problem I have has nothing to do with the book itself but rather how it was delivered. It was shipped in a bag. I returned the first as it had crushed corners. The replacement has the same issue (see pictures). A book of this size needs to be shipped in a box. At least bubble wrap. Although this is a gift and should be presented as new, I'm not going to return the second as it's for my wife. She'll end up just hand it to me once she finds what she likes. (I'm the cook of the house.) If it was for someone else I'd return it until it came in good condition.
Can't wait to try the recipes.
United States on Nov 30, 2022
JP: Variety of dishes was impressive!
Canada on Jun 21, 2022
Heath: Great book! Arrived quickly, in good condition.
Canada on Jan 07, 2022
Murray C. Canada: Quite a detailed book, many recipes but dated and only of limited value. Overpriced for the value of it's content
Canada on Jul 08, 2021
Ken Bernsohn: How cooking has changed, from the different spice blends preferred today to the fact few people now cook over an open fire. Add a simple, droll writing style that includes far more than cooking directions. This is a great book for anyone who appreciates food to read, whether or not they cook.
Canada on Jan 19, 2021
boo: Was recommended this book by a foodie in Bologna. He told me that this is the book every household would have, passed down from generations with notes added. The book is most comprehensive, and although it is about "Italian cooking", the emphasis is on Emilia-Romagna and Tuscany. This is not a book for the faint-hearted, and not for someone who just wants to quickly whip up a easy weekday supper.The book is about 100 years old (-ish) so it's like reading an Italian version of Mrs Beeton -- part of it may seem a little dated but absolutely essential for anyone who is seriously interested in understanding Italian cooking.
United Kingdom on Jul 11, 2014
B. Marold: `Science in the Kitchen and The Art of Eating Well' by Bologna native, Pellegrino Artusi, recently republished in English with a new introduction by American food writer, Michelle Scicolone is a work originally written in Italian and published by the author almost 115 years ago. I was drawn to it by a very positive reference to it in Paul Bertolli's cookbook, `Chez Panisse Cooking'.
If it were not for this recommendation, I may have been inclined to dismiss the book as irrelevant to today's cooks, given the wealth of Italian cookbooks from Marcella Hazan, Lydia Bastianich, Michelle Scicolone herself, and a dozen of scribblers on the cooking from the various regions (Tuscany, Lazio, Campania, Sicily, etc.) and `superregions' (north versus south) of Italy. So, here I am to say that there is much of value here for the foodie and the professional cook. For all you casual cookbook clients out there, you may want to give this one a pass. In spite of its title, it has absolutely nothing in common with the kind of kitchen science written by Harold McGee, Shirley Corriher, and Alton Brown.
This is not to say that there is no deep thinking about food in this book. The...
United States on Apr 10, 2005
| Unlock the Nutritional Secrets of Science for Delicious, Healthy Eating | "Cooking with Grandma Gina: Recipes from the Kitchen of Nicola Testa Jr." | Vicky Bennison's Delicious Italian Home Cooking: Recipes from the Pasta Grannies Cookbook | |
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| Sale off | $9 OFF | $3 OFF | $6 OFF |
| Total Reviews | 21 reviews | 484 reviews | 194 reviews |
United States on Oct 26, 2023