Science In The Kitchen And The Art Of Eating Well
Food & Drink Cookbooks Non-Fiction Health Science Nutrition Gastronomy Education
Discover the timeless culinary wisdom of Pellegrino Artusi in "Science in the Kitchen and the Art of Eating Well", a comprehensive cookbook that has been a staple in many kitchens for generations. First published in 1891, this classic has been updated and re-released in 2014 by University of Toronto Press, making it accessible to a new generation of young adults and adults alike. With its 653 pages, this paperback textbook is a treasure trove of knowledge, covering topics such as alternative health, cookery, education, food, gastronomy, health, nutrition, and science.
What sets this book apart is its unique blend of scientific principles and culinary expertise, offering readers a deeper understanding of the cooking process and the importance of nutrition. Artusi's writing is both informative and engaging, making this book an essential reference for anyone interested in cooking, food, and health. Whether you're a professional chef, a food enthusiast, or simply looking to improve your culinary skills, "Science in the Kitchen and the Art of Eating Well" is an invaluable resource that will guide you towards creating delicious and healthy meals.
This paperback edition is in good condition, with a slight cover curl and light page crease to the first few pages. The pages are clean and tidy, with no writing or inscriptions, making it a great addition to any cookbook collection. With its rich content and durable format, this book is sure to become a trusted companion in your kitchen for years to come.
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