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IT Cucina
Browse IT Cucina as a public-domain reading list on Rivro, with free classics, authors, subjects, and related books.
La scienza in cucina e l'arte di mangiar bene Manuale pratico per le famiglie
Pellegrino Artusi
La scienza in cucina e l'arte di mangiar bene Manuale pratico per le famiglie
"La scienza in cucina e l'arte di mangiar bene" by Pellegrino Artusi is a culinary manual written in the late 19th century. This comprehensive guide is designed for families, featuring 790 recipes that range from simple home cooking to more elaborate dishes. The book likely addresses not only recipes but also important concepts surrounding nutrition, hygiene, and culinary principles tailored for the domestic cook. The opening portion of the manual reveals an autobiographical narrative where Artusi shares the challenges he faced in getting his work published. He recounts the initial skepticism of peers and publishers who doubted the book's potential success. Despite these discouragements, Artusi persevered and decided to self-publish, leading to a surprising demand for his book. The introduction sets a reflective tone about the value of cooking and the intentions behind the manual, emphasizing that a good meal greatly contributes to one's well-being and happiness. The preface hints at the practical advice and various recipes that will follow, establishing the utility of the book for those looking to enhance their dining experience.
La vera cuciniera genovese facile ed economica, ossia maniera di preparare e cuocere ogni sorta di vivande all'usanza di Genova
Emanuele Rossi
La vera cuciniera genovese facile ed economica, ossia maniera di preparare e cuocere ogni sorta di vivande all'usanza di Genova
"La vera cuciniera genovese" by Emanuele Rossi is a comprehensive cookbook written in the late 19th century. The work focuses on the art of preparing and cooking a wide variety of dishes specific to the culinary traditions of Genoa, emphasizing simplicity, flavor, and economy. It serves as a practical guide for housewives and cooks, presenting recipes that make use of local ingredients while aiming to meet both everyday and festive dining needs. At the start of the work, the author introduces the necessity of a specialized cookbook dedicated to Genoese cuisine, highlighting a gap in the existing culinary literature. He critiques a previously published work for being too succinct and commits to providing a more detailed and thoughtful exploration of the topic. The opening portion lays the groundwork for a structured cookbook by introducing the author's aims and the traditional methods of food preparation, along with an extensive glossary of culinary vocabulary in both Italian and Genoese dialects. This setting enhances the reader's understanding of the practical cooking techniques that will follow in the subsequent chapters.
Il libro della cucina del sec. XIV, testo di lingua non mai fin qui stampato
Unknown
Il libro della cucina del sec. XIV, testo di lingua non mai fin qui stampato
"Il libro della cucina del sec. XIV, testo di lingua non mai fin qui stampato" is a historic culinary manuscript likely written in the 14th century. This work serves as a rare representation of medieval Italian cooking practices and recipes, showcasing the culinary customs and language of the period. The manuscript is notable for being written in a vernacular that had not been previously published, thereby offering insights into the gastronomic culture of the time. At the start of the manuscript, the author introduces the work, highlighting its significance as the first of its kind in the vernacular language of the 14th century to be brought to public attention. The opening includes a dedication to an esteemed scholar and a brief preface explaining the motivation behind the publication. The narrative establishes that this is not merely a cookbook, but also an exploration of the culinary terms and practices of the era, making it valuable for those interested in historical gastronomy and the evolution of culinary language in Italy.