Artusi, Pellegrino. Science in the Kitchen & the Art of Eating Well. Marsilio Publishing: New York, USA 1997. 4to SC. VG/-
Pellegrino Artusi (born Forlimpopoli 1820; died Firenze 1911) was an Italian businessman and gastronome. His career as a wealthy silk merchant allowed him to follow hs passions: literature and food. His first cookbook, La Scienza in Cucina e L'arte di Mangiare Bene was self published when he was 71 and sold over 200,000 copies before his death.
Artusi's book was the first significant cookbook to include recipes from all regions of Italy after the Risorgimento and as such helped establish a National Italian identity and cement the Tuscan dialect as the basis for the National Italian language.