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Libellus de arte coquinaria (The Little Book of Culinary Arts) is a cookbook containing thirty-five early Northern European recipes. The cookbook is preserved today in 4 different manuscripts, of which 2 are written in Danish (manuscripts K and Q kept in Copenhagen), one in Old Norse (manuscript D kept in Dublin), and one in Low German ...
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The book features 92 pasta shapes, each depicted by a photograph, a mathematical equation, a 3D visual, and a short paragraph on geographic provenance and cooking etiquette. [1] It was first published in 2011 by Thames & Hudson , while a German translation was published in 2012 by Springer Verlag .
The Liber de Coquina ("The book of cooking/cookery") is one of the oldest medieval cookbooks. Two codices that contain the work survive from the beginning of the 14th century. Both are preserved at the Bibliothèque Nationale in Paris, France. [1]
Fettuccine [a] [b] is a type of pasta popular in Roman cuisine.It is descended from the extremely thin capelli d'angelo of the Renaissance, [2] but is a flat, thick pasta traditionally made of egg and flour (usually one egg for every 100 grams or 3.5 ounces of flour).
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Each volume came in two parts—the main book was a large-format, photograph-heavy hardcover book, while extra recipes were presented in a spiralbound booklet with cover artwork to complement the main book. The individual volumes remain collector's items and are widely available on the secondhand market.
Pasta e fagioli alla napoletana. Pasta e fagioli (Italian: [ˈpasta e ffaˈdʒɔːli]; Neapolitan: pasta e fasul; lit. ' pasta and beans ') is an Italian pasta soup of which there are several regional variants. [1] It is often called pasta fasul or pasta fazool in the New York Italian dialect, derived from its Neapolitan name, pasta e fasul. [2]