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Luxury food: il caviale e Pellegrino Artusi

Luxury food: il caviale e Pellegrino Artusi

My memory of this jewel of a book was recently triggered by the meeting of another Pellegrino so I started looking for it and remember that I loaned it out. Aaargh.... How I am frustrated by folks who don't return books. I decide to order off Amazon but I just discovered the paperback BOOK is 32.00 ! 200.00 for hardbound. Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library) by Pellegrino Artusi If you see at a used shop get it!

My memory of this jewel of a book was recently triggered by the meeting of another Pellegrino so I started looking for it and remember that I loaned it out. Aaargh.... How I am frustrated by folks who don't return books. I decide to order off Amazon but I just discovered the paperback BOOK is 32.00 ! 200.00 for hardbound. Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library) by Pellegrino Artusi If you see at a used shop get it!

This week's recipe is inspired in great part by Pellegrino Artusi's (author of the seminal late nineteenth century cookbook, Science in the the Kitchen and the Art of Eating Well, using pumpkin as the star of the show.

This week's recipe is inspired in great part by Pellegrino Artusi's (author of the seminal late nineteenth century cookbook, Science in the the Kitchen and the Art of Eating Well, using pumpkin as the star of the show.

Food and Drink in Italy: The Basics Ribollita‬ (a famous Tuscan “peasant” soup) (Photo Credits: www.emikodavies.com)  http://blog.affordabletours.com/food-and-drink-in-italy-the-basics

Food and Drink in Italy: The Basics Ribollita‬ (a famous Tuscan “peasant” soup) (Photo Credits: www.emikodavies.com) http://blog.affordabletours.com/food-and-drink-in-italy-the-basics

Via Emiko Davies >> Artusi’s Torta Margherita: 3 simple ingredients >> This classic Italian cake is one of those things that every cook should have up his or her sleeve, especially when it’s Pellegrino Artusi’s recipe, a 120 year old recipe that is yeast-free, gluten-free and dairy-free, even without meaning to be.

Via Emiko Davies >> Artusi’s Torta Margherita: 3 simple ingredients >> This classic Italian cake is one of those things that every cook should have up his or her sleeve, especially when it’s Pellegrino Artusi’s recipe, a 120 year old recipe that is yeast-free, gluten-free and dairy-free, even without meaning to be.

Pellegrino Artusi, padre della cucina italiana e primo blogger della storia | CipolleRosse.it

Pellegrino Artusi, padre della cucina italiana e primo blogger della storia | CipolleRosse.it

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