Корично изображение Електронна книга

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...

Пълно описание

Основен автор: Artusi, Pellegrino.
Други автори: Baca, Murtha., Sartarelli, Stephen, 1954-
Формат: Електронна книга
Език: English
Italian
Публикувано: Toronto, Ont. : University of Toronto Press, ℗♭2003.
Серия: Lorenzo da Ponte Italian library.
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.
Съдържание:
  • The story of a book that is a bit like the story of Cinderella
  • Preface
  • From the author to the reader
  • A few health guidelines
  • The nutritional value of meats
  • Admonition
  • The recipes
  • Broths, aspic, and sauces
  • Soups and pastas with broth
  • Pasta dishes and soups in vegetable stock
  • Appetizers
  • Sauces
  • Eggs
  • Doughs and batters
  • Stuffings
  • Fried foods
  • Boiled meats
  • Entrements
  • Stews
  • Cold dishes
  • Vegetables and legumes
  • Types and seasons of fishes
  • Roasted meats
  • Pastries, cakes, and sweets
  • Cakes and spoon desserts
  • Syrups
  • Preserves
  • Liqueurs
  • Ice creams
  • Miscellaneous recipes
  • Appendix
  • Foods for weak stomachs
  • Suggested dinner menus
  • Luncheons
  • List of recipes.