The New Dr. Price Cookbook is a comprehensive and practical guide to home cooking, originally published in the early 20th century and designed to help both novice and experienced cooks create delici……続きを見る
El libro que tiene entre sus manos brinda diversas aproximaciones sobre la riqueza pluricultural que se manifiesta en las cocinas y culturas alimentarias que dan cuenta de este complejo sistema de r……続きを見る
It's time to take back the kitchen. It's time to unlock the pantry and break free from the shackles of ready-made, industrial food. It's time to cook supper.
The Lost Art of Real Cooking heralds a n……続きを見る
Un livre de cuisine pour les amoureux de l’Italie.
Plus de 200 recettes traditionnelles et modernes.
Plus de 10 techniques photographiées en pas à pas.
Des pages produits pour bien choisir les ingré……続きを見る
Prefazione di Marco Buticchi e Valerio Varesi
Il colorito scenario della Bassa
Sarà per il fatto che Rosalba Scaglioni è una cuoca provetta, sarà perché le sue storie contengono parecchi ingredienti……続きを見る
La storia di un paese attraverso le ricette familiari.
Questa pubblicazione per raccontare delle nostre case, di mamme, di nonne che restano sempre con noi.
Le ricette sono il filo conduttore dei ri……続きを見る
著者：Ken Albala
出版社： University of Illinois Press
発売日： 2007年03月19日
The importance of the banquet in the late Renaissance is impossible to overlook. Banquets showcased a host’s wealth and power, provided an occasion for nobles from distant places to gather together,……続きを見る
The text begins with a comprehensive theory of cuisine in the introduction and moves to the parallel culinary histories of Italy, Mexico, and China: the independent domestication of crops in each, t……続きを見る
