University of Toronto Press Science in the Kitchen and the Art of Eating Well (4, 2003) | Pellegrino Artusi

Produktbeskrivelse

First published in 1891, Pellegrino Artusi''s La scienza in cucina e l''arte di mangier 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...

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