Science in the Kitchen and the Art of Eating Well
First published in 1891, Pellegrino Artusi's Science in the Kitchen and the Art of Eating Well has come to be recognized as the most significant Italian cookbook of modern times. Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. 653 pp.
Author: |
Artusi, Pellegrino |
Publisher: |
Univ of Toronto Pr |
ISBN: |
9780802086570 |
UPC: |
|
Category: |
Cooking / History |
Format: |
Paper |
Label: |
Cooking / History |
Available: |
Now |