Science in the kitchen and the art of eating well
By: Pellegrino Artusi ; foreword by Michele Scicolone ; introduction by Luigi Ballerini ; translated by Murtha Baca and Stephen Sartarelli.
Contributors: Baca, Murtha.; Sartarelli, Stephen, 1954-
Series: The Lorenzo da Ponte Italian library
Publisher: University of Toronto Press
Published: 2003
Place of publication: Toronto
Language: eng
Number of pages: 653
Subjects: Cookery, Italian
Notes: Includes bibliographical references (p. lxii-lxxiv) and indexes.
Translation of: La scienza in cucina e l'arte di mangiar bene.