|Dimensions||16,5 × 24,5 cm|
100 in colour
English, French, German, Italian, Japanese, Spanish
88-85957-14-5 (eng), 88-85957-15-3 (fra), 88-85957-16-1 (jap), 88-85957-17-X (ger), 88-85957-18-8 (spa), 88-85957-19-6 (ita)
The Art of CookeryMiscellaneous
text by S. Rosi, illustrated by P. Boldrini
Like all traditional cuisines, Florentine cookery has shown more than one sign of “corruption”. We are not referring to the greater and lesser innovations which are historically inevitable and have, if anything, enriched the city’s gastronomic heritage. No, we are talking about the use of vegetables out of season, and the outrageous re-working of basic dishes at the hands of inferior restaurateurs – truffle-flavoured tripe is just one example!
This eminently sensible book presents the city’s best-known recipes shorn of purist excesses, and completes them with lots of useful tips on how to get the best results out of each dish. The historical notes on the recipes’ origin are both quaint and interesting.
The book is “seasoned” with Paola Boldrini’s eloquent and quasi carnal illustrations.
Share this item:
You may also like…
Out of stock
Out of stock
Artgram 2023Eur 35,00
Panj ganj. I Cinque Tesori di Neẓāmi Ganjavi della Fondazione Giorgio CiniEur 40,00
Francesco BinfaréEur 24,00
Il Palazzo Dell’Antella in piazza Santa Croce a Firenze. Storia, famiglie e vicende costruttive dal Quattrocento a oggiEur 20,00
Michelangelo’s Pietà. Aurelio Amendola’s Gaze from Naturalism to AbstractionEur 24,00