Italian Cook Book
- 186 pages
- 7 hours of reading
Pellegrino Artusi's Italian Cook Book, first published in 1891 and edited by Olga Ragusa in 1945, features nearly 400 recipes that celebrate traditional Italian cooking during a time when French cuisine was predominant. Artusi, born in Forlimpopoli to a wealthy merchant family, was not a professional chef but became a pivotal figure in Italian culinary history after a traumatic event in 1851 led him to Florence. There, he transitioned from silk merchant to finance while passionately exploring Italian cuisine, rejecting the notion of French superiority. At 71, Artusi completed what is recognized as the first comprehensive Italian cookbook, compiling recipes from across the newly unified Italy, with a focus on northern culinary styles from Romagna and Tuscany. Initially self-published due to a lack of interest from publishers, the book sold modestly at first but eventually gained popularity, selling over 200,000 copies by Artusi's death in 1911. This edition, translated and edited by Ragusa, offers simple, accessible recipes for modern kitchens, though some ingredients may be harder to find. It includes instructions for handmade pasta, gnocchi, and crostinis, along with a variety of sauces. The meat selections range from common options like chicken and beef to more exotic choices such as wild boar. The dessert section delights with easy-to-make cakes, pies, and rustic fruit dishes, inviting home cooks to explore the rich flavo
