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Libro de la cocina : Un ricettario tra Oriente e Occidente

by: Möhren, Frankwalt

10 editions in 3 languages held by 245 libraries

Date: 2016

Book

summary
European cookery has grown historically, and so has the Sienese Libro de la cocina. The book's origins are partly in Italy, partly in other cultures, combining recipes from Tuscan cuisine with those taken directly from the older Latin Liber de coquina, a cookery book from Naples which can be seen as a link between Oriental and Western European culinary literature. The Libro de la cocina reveals the complete range of the art of XIVth century Italian cooking: basic and elaborate vegetable, meat and fish dishes, desserts, and dietary preparations. Many of the almost 200 recipes are linked with their Oriental, French, English, and Italian precursors and successors. A complete critical glossary makes the texts accessible and, in addition, parallel vernacular and Latin texts are provided.

Editions

Cover Edition Details Date Lang. Format Audience eLibs Libs