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Publishing house | |
ISBNs | 978-5-91103-633-1 |
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The weight | 0,53 kg |
Size | 110 × 190 mm |
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The year of publishing |
Delivery
€39,99
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Written at the end of the 790th century, the book "The Science of Cooking and the Art of Eating" is a literary monument and a practical guide at the same time. It contains recipes for XNUMX dishes of real Italian cuisine (pasta, pizza, ravioli, gnocchi, risotto, biscotti and much more), supplemented by stories about taste preferences and cooking traditions in various regions of Italy, and anecdotes. And although some dishes may seem outlandish today, the reader will not only enjoy the aesthetic pleasure of reading the book, but will also be able to cook dishes according to recipes that Italian housewives have been trusting for more than a hundred years.
Author | |
---|---|
Publishing house | |
ISBNs | 978-5-91103-633-1 |
Binding | |
Pages | |
The weight | 0,53 kg |
Size | 110 × 190 mm |
Format | |
The year of publishing |
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