The Art of Eating Well, Pellegrino Artusi
Pellegrino Artusi wrote in the late 19th and early 20th centuries. This is a translation of his La Scienza in Cucina e L’Arte di Mangiar Bene. The book reminds of a cross between my Italian regional cookbook in Italian (which is being sold here) and Alexandre Duma’s Dictionnaire de La Cuisine (also sold here). It is filled with fascinating asides. Copyright 1996, first edition, second printing, hardcover, no color, 512 pages, condition excellent
Pellegrino Artusi wrote in the late 19th and early 20th centuries. This is a translation of his La Scienza in Cucina e L’Arte di Mangiar Bene. The book reminds of a cross between my Italian regional cookbook in Italian (which is being sold here) and Alexandre Duma’s Dictionnaire de La Cuisine (also sold here). It is filled with fascinating asides. Copyright 1996, first edition, second printing, hardcover, no color, 512 pages, condition excellent
Pellegrino Artusi wrote in the late 19th and early 20th centuries. This is a translation of his La Scienza in Cucina e L’Arte di Mangiar Bene. The book reminds of a cross between my Italian regional cookbook in Italian (which is being sold here) and Alexandre Duma’s Dictionnaire de La Cuisine (also sold here). It is filled with fascinating asides. Copyright 1996, first edition, second printing, hardcover, no color, 512 pages, condition excellent