La Scienza Cucina: 97 Recipes Exploring the Art and Science of Italian Cuisine

This cookbook is both an exploration of Italian cuisine and a guide to its scientific foundations. For each of the recipes, Dr. Arekletti provides detailed instructions and explanations of the science behind the dish. She dives deep into the anatomy of the ingredients and the chemistry of cooking processes to reveal how certain ingredients interact and how the science can be used to achieve the desired results. Not only does this book provide an interesting theoretical look at Italian cooking, but it also provides concrete steps on how to prepare the dishes, as well as nutritional content and serving sizes.

The range of recipes in La Scienza Cucina encompasses the breadth and depth of Italian cuisine. It includes both classic and modern dishes, from traditional Italian favorites such as Carciofi alla Giudia (Artichokes Jewish-Style) to contemporary dishes like Spaghetti alla Carbonara al Prosciutto (Spaghetti Carbonara with Prosciutto). Through this cookbook, readers will discover the versatility of Italian ingredients and develop a deeper understanding of the science behind Italian cooking.

Although La Scienza Cucina can be used as an educational reference, it also makes a great practical cookbook. With its clear instructions and informative explanations, the book offers readers the opportunity to learn and recreate classic Italian meals. The recipes can be used by cooks of all experience levels, from novice to expert. As a valuable resource for anyone interested in the art and science of Italian cooking, La Scienza Cucina is an essential addition to any kitchen.