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Lemery, M L(Translated by D Hay), A Treatise of All Sorts of Foods, Both Animal and Vegetable: Also of Drinkables: Giving an account of How to Chuse the Best Sort of all Kinds; Of the Good and Bad Effects they Produce, Printed for T. Osborne 1745
Cookery
The Art of Cookery Made Plain and Easy; Which far exceeds any Thing of the Kind yet published. […] To which are added One hundred and fifty New and useful Receipts, And a Copious Index. By a Lady. A New Edition. With The Order of a Modern Bill of Fare, for each Month, in the Manner the Dishes are to be placed upon the Table.
Il nuovissimo gran pasticciere. Ovvero l’arte di fare da se’ stessi ogni qualita’ di paste, Biscotti, Torte, Conserve, Composte, ecc. Secondo i piu’ moderni metodi italiani, francesi, tedeschi, inglesi, ecc. Coll’aggiunta del modo di fabbricare i vini, i rosoli, gli sciroppi, di conservarli, inzuccherarli, chiarificarli, nonche’ l’ordine di mantenersi in cucina, la maniera di riscaldare il forno e di far la pasta., Romeo Mangoni, 1880
Art
MANI, Giuseppe., Un pranzo immaginario di 500. cognomi. Scherzo lepido bizzarro., Nella Stamperia Fabbrini, 1832
BOCHICCHIO, Nicola., I diversi tipi di formaggi e relativi sistemi preprazione., Gazzetta Agricola Editrice, 1901
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