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After Artusi

Il re dei cuochiIl principe dei cuochiRe dei cuochiVero re dei cucinieri L'imperatore dei cuochi  Also in the field of gastronomic literature, the impact of Artusi was explosive.  “Until the 1940s, no Italian cookbooks could compete with the Artusian model, even recklessly imitations”.
His “Science in the Kitchen” was stolen, paraphrased, updated, resold and corrected, but it remained for everyone the paradigm. And instead of weakening the competition, the success of Artusi increased the sales of new (and old) cookery books.
Numerous earlier works were republished during this time. For example, Il re dei cuochi (The King of Cooks) by Giovanni Nelli (19th cent.) was reprinted more than once.  Other works, however, came out in a sort of escalation of culinary power including Il principe dei cuochi (The Prince of Cooks) in 1881 by Neopolitan Francesco Palma; a shorter and less expensive version, written by an anonymous author, called Re dei cuochi (The King of Cooks) was published in Florence in 1874;  Vero re dei cucinieri (The Real King of Cooks) by G. Belloni, published in Milan in 1890 and resold in 1895  with the addition of Cucina per le persone di stomaco delicato (Cooking for people with a weak stomach) and finally L'imperatore dei cuochi (The Emperor of Cooks) compiled by Count Vitaliano Bossi, the technical part  co-written by executive chef Ercole Salvi, and published in Rome in a series of issues between 1894 and 1895.
There were also new works that emerged on the market in the years prior to the First World War. In 1900, the first book written by a woman was published in Italy. Come posso mangiar bene? (How can I eat well?) was published in Milan by Giulia Ferrari Tamburini (XIX-XX sec.). Four years later, Ecco il tuo libro di cucina (Here is your cookbook), a dense manual of over one thousand pages about cooking for families, was published by Giulia Lazzari Turco (1848-1912), a friend and collaborator of Artusi’s, and with whom she shared many recipes. In 1908, she published Il piccolo focolare, the best of economical cooking. In 1909, La nuova cucina delle specialità regionali “appositamente compilata dal dott. V. Agnetti” (The New Cookbook with Regional Specialties) was published in Milan. This new cookbook about regional cuisine was lauded for its cultural understanding and recovery of lost recipes, or those ignored by Artusi. In 1910, Il pesce nella cucina casalinga, ovvero l'arte di conoscere e cucinare il pesce, about cooking fish at home, was written by Adolfo Giaquinto (1847-1937) and published in Bracciano, Lazio. This was quite possibly the first single subject cookbook about fish.  Beginning in 1912, the Gastronomic Almanac went into circulation. Edited by Giulio Piccinni (1849-1915), known as Jarro, the almanac came out in Florence – where Artusi had certainly created a favorable environment. L'arte di utilizzare gli avanzi della mensa, about cooking with leftovers, written by Olindo Guerrini (1845–1916) of Forlì, was published posthumously in Rome in 1918. This publication gave new life to the gastronomic parsimony typical of the middle class.
However, a truly “new”, groundbreaking work was just around the corner.