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La scienza in cucina e l'arte di mangiar bene
by Pellegrino Artusi · Agnelli · 477 pages
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Pages: 477 pagesAuthor: Pellegrino ArtusiPublisher: AgnelliFormat: PaperbackLanguage: itRelease date: 1/1/1993ISBN: ISBN 9788809203792
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Synopsis of La scienza in cucina e l'arte di mangiar bene
Este clásico de la gastronomía italiana, escrito por Pellegrino Artusi, es considerado el manual práctico por excelencia para las familias. Con un total de 790 recetas, la obra no solo ofrece instrucciones culinarias detalladas, sino que también incluye un apéndice dedicado específicamente a la cocina para estómagos delicados. Publicado originalmente a finales del siglo XIX, este libro sentó las bases de la cocina italiana moderna, unificando las tradiciones regionales en un solo volumen accesible. Es una pieza fundamental tanto para aficionados a la cocina como para historiadores de la cultura culinaria europea.
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About the author
Pellegrino Artusi
Pellegrino Artusi was an Italian businessman and writer, best known as the author of the 1891 cookbook La scienza in cucina e l'arte di mangiar bene.
1820–1911Since 189126 titles published135 writing
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