The science of cooking and the art of absorption of food
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Written at the end of the XIX century, the book “The Science of Cooking and the Art of Eating of Food” is a literary monument and practical manual at the same time. It contains recipes of 790 dishes of real Italian cuisine (pasta, pizza, ravioli, nokki, risotto, Biscotti and much more), supplemented by stories about taste preferences and the traditions of preparation in various areas of Italy, as an anxidot. And although some dishes today may seem outfound, the reader will receive not only aesthetic pleasure from reading the book, but will also be able to prepare dishes according to the recipes that Italian housewives have been trusting for more than a hundred years
Author:
Author:Артузи Пеллергино
Cover:
Cover:Soft
Category:
- Category:Cookbooks, Food & Wine
ISBN:
ISBN:978-5-91103-633-1
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