The Italian Cook Book
by Maria Gentile
Publisher: Italian Book Co. 1919
Number of pages: 168
This is another of the books selected to represent the culinary contributions of the multitude of new immigrants flooding the shores of late 19th century America. In this case, the Italian cuisine is represented as not only healthy and economical but also savory and patriotic.
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by Jean Anthelme Brillat-Savarin - eBooks@Adelaide
The book offers meditations not just on matters of cooking and eating, but extends to sleep, dreams, exhaustion, and even death. Brillat-Savarin proclaims that the discovery of a new dish does more for human happiness than the discovery of a star.
by W. G. Waters - W. Heinemann
The Cook's Decameron: A Study In Taste is a book about the life in Italy, the cooking style and the recipes. The author describes very interesting details about life in the old days in Italy. Containing over two hundred recipes for Italian dishes.
by James Long, John Benson - Chapman and Hall
Instruction on the manufacture of specific cheeses. The authors pay particular attention to gourmet cheese varieties that were more usually produced in Europe, before turning their attention to the manufacturing traditional English cheeses.
by Shirley McNevich
Mom's collection contains the 250 best recipes from the momsbest cooking blog: cakes, cheesecakes, brownies and cupcakes, pies, icings, frostings, fudge and candies, breads, entrees, side dishes, puddings, cookies and cookie bars, beverages, etc.