Full Description
The new edition of The Art of Cookery re-proposes the recipes of the Florentine culinary tradition, enhancing their simplicity, capturing their modern aspects, veering some of them towards an accuracy in the procedures to ensure that those who try the recipes - and then those who are lucky enough to taste them - will discover the presence and taste of each individual ingredient. All organised within the time frames of today's schedules. We should not be scandalised if the procedures cemented in the historical memory of domestic walls are made faster through the use of the appliances now routinely used in the kitchen. So bring on the pressure cookers, mixers, blenders and immersion robots if they can help to free up a bit of time and a bit of happy effort in favour of imagination and creativity.
Cooking with passion is a game that continually puts us to the test, with results that only our guests can judge.
Contents
Introduction
Sauces
The earliest texts on Italian cookery
Setting the table
The antipasti
First courses
How to cook pasta
Main courses
Cuts of meat
Fish
Side dishes
Cleaning and preparing vegetables
Cakes and desserts
Conversion tables
Snacks
Perfect daily bread
Bread snacks
Preserves
Wine
How to taste wine
Tuscan wines
Glossary
