Product Description
General Books publication date: 2009Original publication date: 1901Original Publisher: W. HeinemannSubjects: Cookery, ItalianCooking / GeneralCooking / Regional ... Read more

Product Description
"No one has any claim to be called a cook who cannot make soup without artificial clearing," said the Marchesa. "Like the poet, the consomme is born, not made. It must be clear from the beginning, an achievement which needs care and trouble like every other artistic effort, but one nevertheless well within the reach of any student who means to succeed. To clear a soup by the ordinary medium of white of egg or minced beef is to destroy all flavour and individuality. If the stock be kept from boiling until it has been strained, it will develop into a perfectly clear soup under the hands of a careful and intelligent cook. The fleeting delicate aroma which, as every gourmet will admit, gives such grateful aid to the palate, is the breath of garden herbs and of herbs alone, and here I have a charge to bring against contemporary cookery. ... Read more

Product Description
Webster's edition of this classic is organized to expose the reader to a maximum number of synonyms and antonyms for difficult and often ambiguous English words that are encountered in other works of literature, conversation, or academic examinations. Extremely rare or idiosyncratic words and expressions are given lower priority in the notes compared to words which are ¿difficult, and often encountered¿ in examinations. Rather than supply a single synonym, many areprovided for a variety of meanings, allowing readers to better grasp the ambiguity of the English language, and avoid using the notes as a pure crutch. Having the reader decipher a word's meaning within context serves to improve vocabulary retention and understanding. Each page covers words not already highlighted on previous pages. If a difficult word is not noted on a page, chances are that it has been highlighted on a previous page. A more complete thesaurus is supplied at the end of the book; synonyms and antonyms are extracted from Webster's Online Dictionary.

PSAT¿ is a registered trademark of the College Entrance Examination Board and the National Merit Scholarship Corporation neither of which sponsors or endorses this book; SAT¿ is a registered trademark of the College Board which neither sponsors nor endorses this book; GRE¿, AP¿ and Advanced Placement¿ are registered trademarks of the Educational Testing Service which neither sponsors nor endorses this book, GMAT¿ is a registered trademark of the Graduate Management Admissions Council which is neither affiliated with this book nor endorses this book, LSAT¿ is a registered trademark of the Law School Admissions Council which neither sponsors nor endorses this product. All rights reserved. ... Read more

Product Description
Originally published in 1920.This volume from the Cornell University Library's print collections was scanned on an APT BookScan and converted to JPG 2000 format by Kirtas Technologies.All titles scanned cover to cover and pages may include marks notations and other marginalia present in the original volume. ... Read more

Product Description
The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes is full of Italian recipes suited to the English palate.Waters states that French cooking has been considered the ultimate in taste but other countries have merit.The recipes in this collection are for the most part simple, and use less expensive meats and vegetables.They are designed for the average housewife of the time.Sections include sauces, soups, minestre, meats, poultry, mushrooms, vegetables, pastas, omelets, and sweets. ... Read more

Product Description
Delicious Italian Dishes

Collection of 185+
Italian recipes

* 18 Italian Sauces
* 6 Modern Italian Sauces
* 16 Italian Soups
* 37 Italian Minestre
* 23 Beef, Mutton, Veal, Lamb etc.
* 34 Tongue, Sweetbread, Calf's Head, Liver etc.
* 23 Fowl, Duck, Game, Hare, Rabbit Recipes
* 28 Italian Vegetable Dishes

And more like;

* Macaroni, Rice, Polenta, All Other Italian Pastes
* Omelettes and Other Egg Dishes
* Italian Sweets and Cakes

18 types of Italian Sauces


1. Espagnole or Brown Sauce.
2. Velute Sauce.
3. Bechamel Sauce.
4. Mirepoix Sauce (for masking).
5. Genoese Sauce.
6. Italian Sauce.
7. Ham Sauce (Salsa di Prosciutto).
8. Tarragon Sauce.
9. Tomato Sauce.
10. Tomato Sauce Piquante.
11. Mushroom Sauce.
12. Neapolitan Sauce.
13. Neapolitan Anchovy Sauce.
14. Roman Sauce (Salsa Agro-dolce).
15. Roman Sauce (another way).
16. Supreme Sauce.
17. Pasta marinate (for masking Italian Frys).
16 Italian Soups
18. White Villeroy.


1. Clear Soup.
2. Zuppa Primaverile (Spring Soup).
3. Soup alla Lombarda.
4. Tuscan Soup.
5. Venetian Soup.
6. Roman Soup.
7. Soup alla Nazionale.
8. Soup alla Modanese.
9. Crotopo Soup.
10. Soup all'Imperatrice.
11. Neapolitan Soup.
12. Soup with Risotto.
13. Soup alla Canavese.
14. Soup alla Maria l'ia.
15. Zuppa d'Erbe (Lettuce Soup).

16. Zuppa Regina di Riso (Queen's soup).

Italian Vegetable Dishes

1. Asparagi alla salsa Suprema (Asparagus).
2. Cavoli di Bruxelles alla Savoiarda (Brussels Sprouts).
3. Barbabietola alla Parmigiana (Beetroot).
4. Fave alla Savoiarda (Beans).
5. Verze alla Capuccina (Cabbage).
6. Cavoli fiori alla Lionese (Cauliflower).
7. Cavoli fiori fritti (Cauliflower).
8. Cauliflower alla Parmigiana.
9. Cavoli Fiori Ripieni.
10. Sedani alla l'armigiana (Celery).
11. Sedani Fritti all'Italiana (Celery).
12. Cetriuoli alla Parmigiana (Cucumber).
13. Cetriuoli alla Borghese (Cucumber).
14. Carote al sughillo (Carrots).
15. Carote e piselli alla panna (Carrots and peas).
16. Verze alla Certosina (Cabbage).
17. Lattughe al sugo (Lettuce).
18. Lattughe farcite alla Genovese (Lettuce).
19. Funghi cappelle infarcite (Stuffed Mushrooms).
20. Verdure miste (Macedoine of Vegetables).
21. Patate alla crema (Potatoes in cream).
22. Cestelline cli patate alla giardiniera (Potatoes).
23. Patate al Pomidoro (Potatoes with Tomato Sauce).
24. Spinaci alla Milanese (Spinach).
25. Insalata di patate (Potato salad).
26. Insalata alla Navarino (Salad).
27. Insalata di pomidoro (Tomato Salad).
28. Tartufi alla Dino (Truffles). ... Read more

Product Description
Delicious Italian Dishes Delicious Italian Dishes. Collection of 185+ Italian recipes, a monster 73 page e-book for authentic Italian favorites. ... Read more

Product Description
This scarce antiquarian book is a selection from Kessinger Publishing's Legacy Reprint Series. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment to protecting, preserving, and promoting the world's literature. Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone! ... Read more

Product Description
This scarce antiquarian book is a selection from Kessinger Publishing's Legacy Reprint Series. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment to protecting, preserving, and promoting the world's literature. Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone! ... Read more

Product Description
"No one has any claim to be called a cook who cannot make soup without artificial clearing," said the Marchesa. "Like the poet, the consomme is born, not made. It must be clear from the beginning, an achievement which needs care and trouble like every other artistic effort, but one nevertheless well within the reach of any student who means to succeed. To clear a soup by the ordinary medium of white of egg or minced beef is to destroy all flavour and individuality. If the stock be kept from boiling until it has been strained, it will develop into a perfectly clear soup under the hands of a careful and intelligent cook. The fleeting delicate aroma which, as every gourmet will admit, gives such grateful aid to the palate, is the breath of garden herbs and of herbs alone, and here I have a charge to bring against contemporary cookery. ... Read more

Product Description
"No one has any claim to be called a cook who cannot make soup without artificial clearing," said the Marchesa. "Like the poet, the consomme is born, not made. It must be clear from the beginning, an achievement which needs care and trouble like every other artistic effort, but one nevertheless well within the reach of any student who means to succeed. To clear a soup by the ordinary medium of white of egg or minced beef is to destroy all flavour and individuality. If the stock be kept from boiling until it has been strained, it will develop into a perfectly clear soup under the hands of a careful and intelligent cook. The fleeting delicate aroma which, as every gourmet will admit, gives such grateful aid to the palate, is the breath of garden herbs and of herbs alone, and here I have a charge to bring against contemporary cookery. ... Read more

Product Description
"Authentic Old Country Italian Recipes"

Just check out the Table of Contents below...this
isn't just a 'spaghetti and meatballs' recipe book!
These are the recipes just like an Italian mama
used to make back in the old country!

Italian Sauces

1. Espagnole or Brown Sauce.
2. Velute Sauce.
3. Bechamel Sauce.
4. Mirepoix Sauce
5. Genoese Sauce.
6. Italian Sauce.
7. Ham Sauce (Salsa di Prosciutto).
8. Tarragon Sauce.
9. Tomato Sauce.
10. Tomato Sauce Piquante.
11. Mushroom Sauce.
12. Neapolitan Sauce.
13. Neapolitan Anchovy Sauce.
14. Roman Sauce (Salsa Agro-dolce).
15. Roman Sauce (another).
16. Supreme Sauce.
17. Pasta marinate (for masking Italian Frys).
18. White Villeroy.

Modern Italian Sauces

1. Fish Sauce.
2. Sauce Piquante (for Meat, Fowl, Game, Rabbit).
3. Sauce for Venison, Hare
4. Tomato Sauce Piquante.
5. Sauce for Roast Pork, Ham etc.
6. For masking Cutlets

Italian Soups

1. Clear Soup.
2. Zuppa Primaverile (Spring Soup).
3. Soup alla Lombarda.
4. Tuscan Soup.
5. Venetian Soup.
6. Roman Soup.
7. Soup alla Nazionale.
8. Soup alla Modanese.
9. Crotopo Soup.
10. Soup all'Imperatrice.
11. Neapolitan Soup.
12. Soup with Risotto.
13. Soup alla Canavese.
14. Soup alla Maria l'ia.
15. Zuppa d'Erbe (Lettuce Soup).
16. Zuppa Regina di Riso (Queen's soup).

Italian Minestre

1. A Condiment for Seasoning Minestre.
2. Minestra alla Casalinga.
3. Minestra of Rice and Turnips.
4. Minestra alla Capucina.
5. Minestra of Semolina.
6. Minestrone alla Milanese.
7. Minestra of Rice and Cabbage.
8. Minestra of Rice and Celery.
9. Anguilla alla Milanese (Eels).
10. Filletti di Pesce alla Villeroy (Fillets of Fish).
11. Astachi all'Italiana (Lobster).
12. Baccala alla Giardiniera (Cod).
13. Triglie alla Marinara (Mullet).
14. Mullet alla Tolosa.
15. Mullet alla Triestina.
16. Whiting alla Genovese.
17. Merluzzo in Bianco (Cod).
18. Merluzzo in Salamoia (Cod).
19. Baccala in Istufato (Haddock).
20. Naselli con Piselli (Whiting).
21. Ostriche alla Livornese (Oysters).
22. Ostriche alla Napolitana (Oysters).
23. Ostriche alla Neneziana (Oysters).
24. Pesci diversi alla Casalinga (Fish).
25. Pesce alla Genovese (Sole or Turbot).
26. Sogliole in Zimino (Sole).
27. Sogliole al tegame (Sole).
28. Sogliole alla Livornese (Sole).
29. Sogliole alla Veneziana (Sole).
30. Sogliole alla parmigiana (Sole).
31. Salmone alla Genovese (Salmon).
32. Salmone alla Perigo (Salmon).
33. Salmone alla giardiniera (Salmon).
34. Salmone alla Farnese (Salmon).
35. Salmone alla Santa Fiorentina (Salmon).
36. Salmone alla Francesca (Salmon).
37. Fillets of Salmon in Papiliotte.

Beef, Mutton, Veal and Lamb

1. Manzo alla Certosina (Fillet of Beef).
2. Stufato alla Fiorentina (Stewed Beef).
3. Coscia di Manzo al Forno (Rump Steak).
4. Polpettine alla Salsa Piccante (Beef Olives).
5. Stufato alla Milanese (Stewed Beef).
6. Manzo Marinato Arrosto (Marinated Beef).
7. Manzo con sugo di Barbabietole (Fillet of Beef).
8. Manzo in Insalata (Marinated Beef).
9. Filetto di Bue con Pistacchi (Fillets
of Beef with Pistacchios).
10. Scalopini di Rizo (Beef with Risotto).
11. Tenerumi alla Piemontese (Tendons of Veal).
12. Bragiuole di Vitello (Veal Cutlets).
13. Costolette alla Monza (Veal Cutlets).
14. Vitello alla Pellegrina (Breast of Veal).
15. Frittura Piccata al Marsala (Fillet of Veal).
16. Polpettine Distese (Veal Olives).
17. Coste di Vitello Imboracciate (Ribs of Veal).
18. Costolette di Montone alla Nizzarda (Mutton Cutlets).
19. Petto di Castrato all'Italiana (Breast of Mutton).
20. Petto di Castrato alla Salsa piccante
(Breast of Mutton).
21. Tenerumi d' Agnello alla Villeroy (Tendons of Lamb).
22. Tenerumi d' Agnello alla Veneziana (Tendons of Lamb).

Wait till you see the deserts! You won't believe the selection.

... Read more

Product Description
Volume 24 Delicious Italian Dishes


You will think you took a trip
To Italy when you prepare one of the
185 Delicious Dishes In this Collection.


Here are Just a Few of The Great Recipes


1. Tuscan Soup
2. Manzo In Insalata
3. Ravioli
4. Frittata Con Pomidoro (Tomato Omelette)
5. Macroni with Tomatoes

Please check out our other 35 volumes of
The One Buck Cookbook Collection where
You are sure to find that special priceless
Dish among the 1000’s in the collection!

New Items Are Being Added Daily!! ... Read more

Product Description
Fowl Duck Game Tongue Sweetbread Calfs head Liver Beef Mutton Veal Lamb, Many Sauces and Modern Italian Sauces and Soups and Italian Minstre plus many many more. ... Read more

Product Description
18 Italian Sauces / 6 Modern Italian Sauces / 16 Italian Soups / 37 Italian Minestre/ 23 Beef, Mutton, Veal, Lamb etc. / 34 Tongue /
Sweetbread, Calf's Head, Liver etc. / 23 Fowl, Duck, Game, Hare, Rabbit Recipes /28 Italian Vegetable Dishes / And more like;
/ Macaroni, Rice, Polenta, All Other Italian Pastes / Omelettes and Other Egg Dishes / Italian Sweets and Cakes. / 73 Pages.
... Read more

Product Description
Montaigne in one of his essays* mentions the high excellence Italian
cookery had attained in his day. "I have entered into this Discourse
upon the Occasion of an Italian I lately receiv'd into my Service,
and who was Clerk of the Kitchen to the late Cardinal Caraffa till his
Death. I put this Fellow upon an Account of his office: Where he fell
to Discourse of this Palate-Science, with such a settled Countenance and
Magisterial Gravity, as if he had been handling some profound Point
of Divinity. He made a Learned Distinction of the several sorts of
Appetites, of that of a Man before he begins to eat, and of those after
the second and third Service: The Means simply to satisfy the first, and
then to raise and acute the other two: The ordering of the Sauces, first
in general, and then proceeded to the Qualities of the Ingredients, and
their Effects: The Differences of Sallets, according to their seasons,
which ought to be serv'd up hot, and which cold: The Manner of their
Garnishment and Decoration, to render them yet more acceptable to the
Eye after which he entered upon the Order of the whole Service, full of
weighty and important Considerations."
It is consistent with Montaigne's large-minded habit thus to applaud the
gifts of this master of his art who happened not to be a Frenchman. It
is a canon of belief with the modern Englishman that the French alone
can achieve excellence in the art of cookery, and when once a notion of
this sort shall have found a lodgment in an Englishman's brain, the task
of removing it will be a hard one. Not for a moment is it suggested
that Englishmen or any one else should cease to recognise the sovereign
merits of French cookery; all that is entreated is toleration, and
perchance approval, of cookery of other schools. But the favourable
consideration of any plea of this sort is hindered by the fact that the
vast majority of Englishmen when they go abroad find no other school
of cookery by the testing of which they may form a comparison. This
universal prevalence of French cookery may be held to be a proof of
its supreme excellence--that it is first, and the rest nowhere; but the
victory is not so complete as it seems, and the facts would bring grief
and humiliation rather than patriotic pride to the heart of a Frenchman
like Brillat-Savarin. For the cookery we meet in the hotels of the great
European cities, though it may be based on French traditions, is not the
genuine thing, but a bastard, cosmopolitan growth, the same everywhere,
and generally vapid and uninteresting. French cookery of the grand
school suffers by being associated with such commonplace achievements. ... Read more

Product Description
Delicious Italian dishes
(Collection of 185 Italian recipes)
"Show me a pleasure like dinner, which comes every day and lasts an hour." ... Read more

Product Description
delicous italian dishes

Who doesn’t love pasta, pizza, and spaghetti?

This Collection of 185 Italian recipes is guaranteed to double the fun in every party. ... Read more