Elizabeth Romer

Innocent & charming note book of a lifetime's work in a bourgeois Aretine kitchen. Delicious recipes and touching use of dialect and the then used gergo Francese in the kitchen! Handwritten, it begins:”The month of March 1842. For refined dishes and household dishes” and ends with the words ”Lavorate bene.....e fatto e mangiato - Well prepared, cooked and eaten”

Fascinatingly and minutely detailed description of how a household should best be run! Astounding and amusing description of a really bad dinner in Chapter 1.

The essential cookery book of the 'Republic of Italy', although it does not contain recipes from every area of the peninsula Artusi's contribution to the language, culinary and otherwise, of the new Italy, is vital. His recipes are still today trusted and enjoyed in innumerable Italian kitchens.

Delicious traditional recipes using local ingredients, redolent of my childhood in Wales. Dishes such as Bacon or Ham with Parsley Sauce, Whinberry and Apple Tart, Welsh Cakes cooked on a maen, a bakestone, over the open fire.

Admirable traditional recipes whose ingredients are enhanced by the skilful use of herbs and aromatic spices in Palestinian cuisine. Falafel, Shorbet Adass, Majruss, Lentil Soup, Chicken Stuffed with Meat, Rice and Pine Kernels, Aubergine Salad.

Sensible recipes to help the disadvantaged "to show you how you may prepare and cook your daily food, so as to obtain from it the greatest amount of nourishment at the least possible expense" In spite of his elevated position Francatelli did not forget ordinary people.

Cheerfully written and tasty! Tied to the seasons too. "Food which is in season is the best food of all. Good things out of season are but a ghost of their true selves:" A happy work to inspire housewives in the years after the First World War and, indeed, through the dire shortages of WWII.

Fundamental and inspirational as is all her work. She accurately presented the wondrous culinary world of Europe to post war Britain.

To paraphrase the author - Not a Cook's Manual or a Housewife's Companion. Rather a Guide to the Beauty, the Poetry that exist in the perfect dish. Her descriptions of various dishes are so tempting there is no need for precise recipes!

Fascinating information about the culinary techniques of the cooks of a very ancient civilisation - foods for feasting, religious offerings and households. Their basic methods still exist!