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Laddar... Exciting Food for Southern Typesav Pellegrino Artusi
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'The fountainhead of modern Italian cookery' Gastronomica Pellegrino Artusi is the original icon of Italian cookery, whose legendary 1891 book Science in the Kitchen and the Art of Eating Welldefined its national cuisine and is still a bestseller today. He was also a passionate gastronome, renowned host and brilliant raconteur, who filled his books with tasty recipes and rumbustious anecdotes. From an unfortunate incident regarding Minestrone in Livorno and a proud defence of the humble meat loaf, to digressions on the unusual history of ice-cream, the side-effects of cabbage and the Florentines' weak constitutions, these writings brim with gossip, good cheer and an inexhaustible zest for life. Throughout the history of civilization, food has been more than simple necessity. In countless cultures, it has been livelihood, status symbol, entertainment - and passion. In the GREAT FOOD series, Penguin brings you the finest food writing from the last 400 years, and opens the door to the wonders of every kitchen. Inga biblioteksbeskrivningar kunde hittas. |
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Google Books — Laddar... GenrerMelvil Decimal System (DDC)641.59457Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Europe Italy Southern ItalyKlassifikation enligt LCBetygMedelbetyg:
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