Recipes and good cuisine: Cooking Better
The kitchen is a little rascal; often feel disheartened, but also gives you pleasure, because those times that you can or that you have overcome a difficulty, try complacency and sing victory.
Be wary of books dealing with this art are the most misleading or incomprehensible, especially the Italians, the French less worse: at the most, so the ones that others can draw some useful notion when art you know it. If you do not have the pretension of becoming a chef canopy not think it is necessary to succeed, to be born in the head with a saucepan just a passion, a lot of attention and accustom precise: then always choose to stuff the finest raw materials, which this will make you appear.
The best teacher is the practice under a capable operator, but even without it, with an escort like this my putting a lot of effort to work with, you will, I hope, annaspar anything.
Won by the insistence of many of my acquaintances and ladies, who honor me with their friendship, I finally decided to publish this volume, of which the material already prepared for a long time, it was used only for my personal use.
But, seeing that it has come to this thirty-fifth edition and circulation of duecentottantatremila specimens, I believe that it should be in the generality of these dishes is made good my face and that few, fortunately for me, I have sent so far in that country because of embarrassment stomach or other phenomena that decency forbids me to mention.
I would not want that for myself busy culinary gabellaste me for a glutton or a large pappatore; protest, if ever, against this silent dishonorable, because they are neither the one nor the other. I love the beautiful and the good wherever they are and it disgusts me to see torn, as they say, the grace of God.
From the beginning of a famous and historical Italian book about good food and... better cooking!
