Pellegrino Artusi

First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognised 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...