"""Science in the Kitchen and the Art of Eating Well"" by Pellegrino Artusi is a classic cookbook that combines culinary instruction with scientific insights into cooking techniques and nutrition. First published in the 19th century, it provides a comprehensive guide to Italian cooking, offering recipes for a wide variety of dishes along with explanations of the scientific principles behind food preparation. Artusi’s book is essential for those interested in the history of cooking and the relationship between science and culinary art.