Science in the Kitchen and the Art of Eating Well

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Marsilio Publishers, 1997 - 631 Seiten
More than a collection of recipes, Science in the Kitchen and the Art of Eating Well, was first published in Florence in 1891. Artusi's masterpiece is a literary classic as well as a classic in the art of Italian cooking. Artusi, an urbane and witty narrator, speaks directly to his readers and provides a wealth of stories and anecdotes that provide a valuable study of domestic Italian history and folklore.

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Inhalt

INTRODUCTION
xxxv
PUBLISHERS NOTE
xlv
THE STORY OF A BOOK THAT IS A BIT LIKE
1
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Über den Autor (1997)

Luigi Ballerini is a professor in the Department of Italian at the University of California, Los Angeles.

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