The Art of Cooking: The First Modern Cookery Book

ByMaestro Martino,Stefania Barzini,

ByMaestro Martino,Stefania Barzini,+1 more

2005

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Series

Featured Series

19 primary books

#14 in California Studies in Food and Culture

California Studies in Food and Culture is a 19-book series with 19 primary works first released in 1986 with contributions by Marion Nestle, Harvey Levenstein, and 20 others.

Safe Food

Revolution at the Table

#12

Born Again Bodies

#14

The Art of Cooking

#15

The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them

#17

The Spice Route

#19

Arranging the Meal

#20

The Taste of Place

#21

#22

M. F. K. Fisher among the Pots and Pans

#23

Cooking

#24

Perfection Salad

#27

Tastes and Temptations: Food and Art in Renaissance Italy

The Art of Cooking: The First Modern Cookery Book

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#14 in California Studies in Food and Culture