Pellegrino Artusi\'s Italian Cook Book is a collection of Italian recipes first published in 1891.
Containing nearly 400 recipes, the instructions in the Italian Cook Book are simple to follow and can be easily recreated i Pellegrino Artusi\'s Italian Cook Book is a collection of Italian recipes first published.
Vanni publishing house, then owned by her father.
It was published in 1945 by the S.
F.
This version was edited and translated by the New York-based linguist, scholar, and academic Olga Ragusa.
But word spread, and before his death in 1911, the Book had sold over 200,000 copies.
It was a modest success at first, selling a thousand copies in four years.
Unable to find a publisher, he funded and self-published the work.
Still, the book\'s recipes lean toward the northern culinary styles of Romagna and Tuscany.
He had compiled and edited recipes from much of the newly unified Italy, creating for the first time a broader manual to the nation\'s various culinary styles.
By 1891, at the age of 71, Artusi had completed what is considered the original Italian cookbook.
He devoted himself to learning more about the cuisine of his ancestors.
French cooking had been considered the gold standard in culinary circles for centuries, but Artusi rejected the notion that French food was superior to his native Italian.
During his free time, he devoted himself to the art of Italian cooking. (Pelloni was killed just two months later in a gunfight.) After the trauma, Artusi and his family moved to Florence, where he began working as a silk merchant and later in finance.
One of Artusi\'s sisters was assaulted during the raid and the ensuing shock placed her in an asylum.
He and his gang disrupted a play and held all the wealthy families hostage in the theater while they robbed and sacked the town.
His life-and that of his family-was violently disrupted in 1851, when the criminal Stefano Pelloni arrived in town.
Artusi was born in Forlimpopoli to a wealthy merchant father, and he successfully took over the family\'s business as a young man.
Pellegrino Artusi (1820-1911) was an unlikely person to revitalize Italian cuisine, being neither a professional chef nor a formal culinary scholar.
It contains nearly 400 recipes that highlight the art of traditional Italian cooking at a time when French cuisine had long dominated the kitchens and plates of gourmands.
This version was edited and translated by New York-based academic Olga Ragusa in 1945.
Pellegrino Artusi\'s Italian Cook Book is a collection of Italian recipes first published in 1891
