The art of cooking : the first modern cookery book /
The original text of Maestro Martino of Como's treatise on Renaissance cookery is provided in this unusual cookbook that features fifty modernized recipes of the original dishes, accompanied by commentary that places the work within the context of the era
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| Other Authors: | , , |
| Format: | Book |
| Language: | English Italian |
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Berkeley :
University of California Press,
2005
Berkeley : c2005 |
| Series: | California studies in food and culture ;
14 |
| Subjects: |
Internet
This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.Stanford University
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INTERNET RESOURCE |
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Duke University
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ISIL:US-NCD |
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