Science in the Kitchen and the Art of Eating Well - by Pellegrino Artusi
Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well is a pioneering work in Italian culinary literature, first published in the 19th century. The book combines practical recipes with a scientific approach to cooking, offering advice on food preparation, technique, and the chemistry behind various cooking methods.
Original Language: Italian
Original Title: La scienza in cucina e l'arte di mangiar bene
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