{"product_id":"new-science-in-the-kitchen-and-the-art-of-eating-well-paperback","title":"NEW Science in the Kitchen and the Art of Eating Well Paperback","description":"\u003cdiv class=\"item-specifics\"\u003e\u003cdiv class=\"specs-grid\"\u003e\n\u003cdiv class=\"spec-pair\"\u003e\n\u003cdiv class=\"spec-name\"\u003ePublication Year\u003c\/div\u003e\n\u003cdiv class=\"spec-value\"\u003e2003\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"spec-pair\"\u003e\n\u003cdiv class=\"spec-name\"\u003eFormat\u003c\/div\u003e\n\u003cdiv class=\"spec-value\"\u003ePaperback\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"spec-pair\"\u003e\n\u003cdiv class=\"spec-name\"\u003eISBN\u003c\/div\u003e\n\u003cdiv class=\"spec-value\"\u003e9780802086570\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"spec-pair\"\u003e\n\u003cdiv class=\"spec-name\"\u003eLanguage\u003c\/div\u003e\n\u003cdiv class=\"spec-value\"\u003eEnglish\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"spec-pair\"\u003e\n\u003cdiv class=\"spec-name\"\u003eBook Title\u003c\/div\u003e\n\u003cdiv class=\"spec-value\"\u003eScience in the Kitchen and the Art of Eating Well\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"spec-pair\"\u003e\n\u003cdiv class=\"spec-name\"\u003eAuthor\u003c\/div\u003e\n\u003cdiv class=\"spec-value\"\u003eArtusi Pellegrino\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"spec-pair\"\u003e\n\u003cdiv class=\"spec-name\"\u003ePublisher\u003c\/div\u003e\n\u003cdiv class=\"spec-value\"\u003eUniversity of Toronto Press\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003cdiv class=\"item-description\"\u003e\u003cdiv class=\"description-text\"\u003e\n\u003cp style='box-sizing: border-box; padding: 0px; margin: 0px 0px 14px; color: rgb(15, 17, 17); font-family: \"Amazon Ember\", Arial, sans-serif; font-size: 14px;'\u003e\u003cspan style=\"box-sizing: border-box;\"\u003eFirst published in 1891, Pellegrino Artusi's \u003c\/span\u003e\u003cspan class=\"a-text-italic\" style=\"box-sizing: border-box; font-style: italic !important;\"\u003eLa scienza in cucina e l'arte di mangier bene\u003c\/span\u003e\u003cspan style=\"box-sizing: border-box;\"\u003e has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style='box-sizing: border-box; padding: 0px; margin: -4px 0px 14px; color: rgb(15, 17, 17); font-family: \"Amazon Ember\", Arial, sans-serif; font-size: 14px;'\u003e\u003cspan style=\"box-sizing: border-box;\"\u003eAlthough Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor – humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style='box-sizing: border-box; padding: 0px; margin: -4px 0px 0px; color: rgb(15, 17, 17); font-family: \"Amazon Ember\", Arial, sans-serif; font-size: 14px;'\u003e\u003cspan style=\"box-sizing: border-box;\"\u003eArtusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003cstyle\u003e\n  .item-specifics, .item-description {font-family: Arial, sans-serif; font-size: 14px; margin-top: 16px;}\n  .title {font-size: 16px; font-weight: bold; margin: 0 0 8px 0;}\n  .specs-grid {display: grid; grid-template-columns: repeat(2, 1fr); gap: 12px 24px;}\n  .spec-pair {display: grid; grid-template-columns: 120px 1fr; gap: 8px;}\n  .spec-name {font-weight: bold; color: #111;}\n  .spec-value {color: #333;}\n  .description-text {margin-top: 8px; line-height: 1.4; color: #333;}\n\u003c\/style\u003e\n","brand":"MiddleGift","offers":[{"title":"Default Title","offer_id":68146624463127,"sku":"PRX-9780802086570-4R3C","price":46.12,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0880\/7874\/5879\/files\/s-l1600_de77860b-ceea-4112-81c6-7ca89cc93b13.jpg?v=1793302272","url":"https:\/\/middlegift.com\/products\/new-science-in-the-kitchen-and-the-art-of-eating-well-paperback","provider":"MiddleGift","version":"1.0","type":"link"}