L'arte del ben cucinare ed instruire i meno periti in questa lodevole professione: dove anche s'insegna a far pasticci, sapori, salse, gelatine, torte, ed altro di Batolomeo Stefani cuoco ...

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L arte di ben cucinare Author:  STEFANI Bartolomeo (XVII cent.) 
Title:  L'arte del ben cucinare ed instruire i meno periti in questa lodevole professione: dove anche s'insegna a far pasticci, sapori, salse, gelatine, torte, ed altro di Batolomeo Stefani cuoco ...
 (The art of cooking well and instructions for the less-skilled in this praiseworthy profession: lessons on pastry, flavors, sauces, gelatins, cakes and more by chef Bartolomeo Stefani …)
Language: Italian
City of Publication: Mantua
Publisher: Osanna
Printer: Osanna
Date of Publication: 1662
Other Editions: Mantua, Osanna, 1662; Milan, Marelli, 1671; Bologna, Pellegrini, 1672; Bologna, Longhi, 1720 ca., 1748; facsimile: Bologna, Forni, 1983, 2001.
Format: Standard Italian Format 4
Pagination: 140
Category: Cookbook
Subjects: Culinary Arts; Recipes; Table Presentation: service
Notes: Bartolomeo Stefani, from Bologna, was the head chef of the Court of Gonzaga of Mantua in the second half of the 17th century.