This edition had all images removed.
Title: Leaves from our Tuscan kitchen; or, How to cook vegetables
Original Publication: United Kingdom: J. M. Dent and Sons,1899.
Note: Reading ease score: 78.4 (7th grade). Fairly easy to read.
Credits: The Online Distributed Proofreading Team at https: //www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
Summary: "Leaves from Our Tuscan Kitchen; or, How to Cook Vegetables" by Janet Ross is a collection of culinary recipes and insights written in the late 19th century. It focuses primarily on Italian cooking, particularly emphasizing a variety of vegetable dishes, reflecting the rich culinary traditions of Tuscany. This work aims to share the joys and practices of cooking vegetables in the Italian style, offering detailed instructions for preparing and seasoning numerous dishes. The opening of the book introduces the author's perspective on the evolving culinary practices in English households and contrasts them with the Italian traditions. Janet Ross discusses the shift in English cuisine, highlighting a past time when vegetables were often merely an accompaniment to meat, unlike the vibrant role they play in Italian meals. This section sets a tone of nostalgia and appreciation for Italian methods, featuring references to historical culinary practices and an acknowledgment of the author’s Italian cook, Giuseppe Volpi. Through anecdotes and a rich variety of traditional recipes, Ross invites readers to explore the art of Italian vegetable cooking, promising a delightful journey into flavors and techniques. (This is an automatically generated summary.)
Author: Ross, Janet, 1842-1927
EBook No.: 69370
Published: Nov 17, 2022
Downloads: 72
Language: English
Subject: Cooking (Vegetables)
Subject: Cooking, Italian -- Tuscan style
LoCC: Technology: Home economics
Category: Text
Rights: Public domain in the USA.
This edition has images.
Title: Leaves from our Tuscan kitchen; or, How to cook vegetables
Original Publication: United Kingdom: J. M. Dent and Sons,1899.
Note: Reading ease score: 78.4 (7th grade). Fairly easy to read.
Credits: The Online Distributed Proofreading Team at https: //www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
Summary: "Leaves from Our Tuscan Kitchen; or, How to Cook Vegetables" by Janet Ross is a collection of culinary recipes and insights written in the late 19th century. It focuses primarily on Italian cooking, particularly emphasizing a variety of vegetable dishes, reflecting the rich culinary traditions of Tuscany. This work aims to share the joys and practices of cooking vegetables in the Italian style, offering detailed instructions for preparing and seasoning numerous dishes. The opening of the book introduces the author's perspective on the evolving culinary practices in English households and contrasts them with the Italian traditions. Janet Ross discusses the shift in English cuisine, highlighting a past time when vegetables were often merely an accompaniment to meat, unlike the vibrant role they play in Italian meals. This section sets a tone of nostalgia and appreciation for Italian methods, featuring references to historical culinary practices and an acknowledgment of the author’s Italian cook, Giuseppe Volpi. Through anecdotes and a rich variety of traditional recipes, Ross invites readers to explore the art of Italian vegetable cooking, promising a delightful journey into flavors and techniques. (This is an automatically generated summary.)
Author: Ross, Janet, 1842-1927
EBook No.: 69370
Published: Nov 17, 2022
Downloads: 72
Language: English
Subject: Cooking (Vegetables)
Subject: Cooking, Italian -- Tuscan style
LoCC: Technology: Home economics
Category: Text
Rights: Public domain in the USA.