Science in the kitchen and the art of eating well /
"First published in 1891, Pelegrino Artusi's La scienza in cucina e l'arte di mangiar bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death i...
| Основен автор: | Artusi, Pellegrino. |
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| Други автори: | Baca, Murtha., Sartarelli, Stephen, 1954- |
| Формат: | Електронна книга |
| Език: | English Italian |
| Публикувано: |
Toronto, Ont. :
University of Toronto Press,
℗♭2003.
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| Серия: |
Lorenzo da Ponte Italian library.
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| Предмети: | |
| Онлайн достъп: |
http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=468453 |
| Подобни документи: |
Print version::
Science in the kitchen and the art of eating well. |
| Онлайн достъп от Библиотека ”Паница” на Американския университет в България: |
http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=468453 |
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| Провери в Paniza Library, AUBG | Сигнатура: |
TX723 .A7713 2003eb |
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