Pellegrino Artusi, Casa Artusi, The Art of Cooking Well in Forlimpopoli & A Recipe for Perfect Pasta Dough (Photo Illustrated)
Pellegrino Artusi is widely referred to as the father of Italian cuisine. Penning the first pan Italian cookbook, (self) published only 20 years after the unification of Italy in 1891 and in the language of the new unified Italy (which was the dialect of Florence), when he was 71.
Artusi’s cookbook, Science in the Kitchen and the Art of Eating Well, featured over 475 recipes gathered from Italian home cooks on his travels as a business man. 15 editions were published before he died 20 years later, with many further recipes added (finishing with 750).
Science in the Kitchen and the Art of Eating Well was predicted to be a commercial failure by Italian publishers at the time, and they refused to publish it, but it was a tremendous success. It has been in print since publication, and is in almost every Italian home. It has been translated into several languages also (it was translated to English in 1997). 200,000 copies were sold in his lifetime and many more in the 103 years since then.
(So, you know, the message being if you believe in something strongly enough, take a risk and make it happen. You never know, do you?)