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"Science in the Kitchen and the Art of Eating Well", an essential culinary work by Pellegrino Artusi, is much more than a simple recipe book. First published in 1891, this gastronomic masterpiece has become a cornerstone of Italian cuisine, celebrated for its innovative and practical approach to the culinary arts.
Artusi, a true pioneer in his field, offers more than 500 detailed recipes, ranging from traditional Italian dishes to everyday cooking tips, all with his personal and witty touch. With clear and accessible language, this book stands out for its ability to blend science and art, turning every meal into a true sensory experience.
Whether you're an amateur cook or a passionate foodie, this book will guide you step by step through the preparation of refined dishes, while immersing you in the history and culture of Italy through the wise eyes of a literary man. A classic must-have in any kitchen!
Highlights:
- Over 500 classic Italian recipes
- Practical tips and cultural anecdotes
- An accessible guide for all culinary skill levels
Embark on a timeless culinary journey where the science of cooking harmonizes with the art of eating well.
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Science in the Kitchen and the Art of Eating Well: new translation
Da: HPB-Emerald, Dallas, TX, U.S.A.
Valutazione del venditore 5 su 5 stelle
paperback. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! Codice articolo S_480811547
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