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The text consists of two independent parts, mostly cited as Tractatus (part 1) and Liber de Coquina (part 2). The titles are taken from marginal notes by the medieval editor.
The cookbook consists of many recipes for chicken and egg based dishes, a few desserts (based on almonds, dairy and eggs), many sauce recipes for pickling, preserving and using as marinade rather than for eating directly at dinner, and recipes on how to make almond oil, almond milk, almond butter pie, and walnut oil.
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Pasta by Design is primarily a work of taxonomy, or classification.The critical inventory of shapes recalls the compilations of building-related knowledge known in the nineteenth century as architectural treatises, in which the source material was systematically drawn and formatted as a catalogue.
It can be downloaded with any free distribution of FASTA (see fasta20.doc, fastaVN.doc, or fastaVN.me—where VN is the Version Number). In the original format, a sequence was represented as a series of lines, each of which was no longer than 120 characters and usually did not exceed 80 characters.
Foods of the World was a series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through the late 1970s, that provided a broad survey of many of the world's major cuisines.
[The] owner mixes the pasta and lifts it high to serve it, the white threads of cheese gilded with butter and the bright yellow of the ribbons of egg pasta offering an eyeful for the customer; at the end of the ceremony, the guest of honor is presented the golden cutlery and the serving dish, where the blond fettuccine roll around in the pale ...