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Artusi in 1891. Pellegrino Artusi (Italian: [pelleˈɡriːno arˈtuːzi]; Forlimpopoli, near Forlì, August 4, 1820 – Florence, March 30, 1911) was an Italian businessman and writer, best known as the author of the 1891 cookbook La scienza in cucina e l'arte di mangiar bene (Science in the Kitchen and the Art of Eating Well).
Mettici il cuore. 50 ricette per la cucina di tutti i giorni (2017) A tavola si sta insieme. I menu d'autore per le tue serate in compagnia (2018) Tutto il sapore che vuoi. 50 ricette di cucina vegetariana (2019) Il pranzo di Natale. I piatti delle feste e la cucina degli avanzi (2019) Il meglio di Antonino (2020)
This is an accepted version of this page This is the latest accepted revision, reviewed on 4 March 2025. Preparing food using heat This article is about the preparation of food specifically via heat. For a general outline, see Outline of food preparation. For varied styles of international food, see Cuisine. Not to be confused with Coking. A man cooking in a restaurant kitchen, Morocco Cooking ...
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Clockwise from top left; some of the most popular Italian foods: Neapolitan pizza, carbonara, espresso, and gelato. Italian cuisine is a Mediterranean cuisine [1] consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times, and later spread around the world together with waves of Italian diaspora.
The Art of Cookery Made Plain and Easy is a cookbook by Hannah Glasse (1708–1770), first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time.
Cucina (Italian "cuisine" or "kitchen") or La cucina may refer to: La Cucina; La Cucina (band) La Cucina 2019 This page was last edited on 22 June 2020 ...