‘Artus's book stands with Manzon's great novel, I Promessi Sposi (The Betrothed), and the music of Verdi as works that not only are great unto themselves but represented a sense of identity and self-worth to a nascent country with no nationalistic feeling ... Artusi chose to give Italians their definition by telling them how they ate ... Anyone who seeks to know Italian food avoids Artusi at his or her peril. He is the fountainhead of modern Italian cookery.’(Fred Plotkin Gastronomica)
‘One of the defining documents of what it means to be Italian.’(John Allemang The Globe and Mail)
‘A landmark work in Italian culture.’(Darby Macnab Tandem)
Luigi Ballerini is a professor in the Department of Italian at the University of California, Los Angeles.
Italian food is the food of passion and love. Italians in the province of Emilia-Romagna, are your quintessential food critics. Read morePublished on June 8, 2013 by Alexis W
a great resource - not a cover to cover encyclopedia, but good none the less. very similar to james beard's books in its editorial style.Published on June 24, 2012 by adamc
I'm quoting the review by B. Marold: "So, here I am to say that there is much of value here for the foodie and the professional cook. Read morePublished on August 18, 2009 by Jackal
The product was recommended to me by a friend from Italy who said her mother had one of the original books in her kitchen and purchased one for her daughter as well. Read morePublished on November 27, 2007 by Silvio Diloreto