Cucina italiana del Quattrocento
1996, cm 17 x 24, 306 pp. con 12 figg. f.t. di cui 8 a col.
- About this book
- Extra (1)
The revolution of Italian gastronomy in the 15th century based on the publication of three of Maestro Martino's unpublished codexes offering a collection of recipes destined to distinguish Italian alimentary habits in future centuries.