02220cam a22003013u 4500 51857 UtSlPG 20260610134208.0 m cr n 260607r2016||||utu|||||o|||||||||||||| d UtSlPG it iso639-1 TX Rossi, Emanuele La vera cuciniera genovese : facile ed economica, ossia maniera di preparare e cuocere ogni sorta di vivande all'usanza di Genova Salt Lake City, UT : Project Gutenberg, 2016 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Release date is 2016-04-25 Produced by Carlo Traverso, Barbara Magni and the Online Distributed Proofreading Team at http://www.pgdp.net "La vera cuciniera genovese" by Emanuele Rossi is a comprehensive cookbook written in the late 19th century. The work focuses on the art of preparing and cooking a wide variety of dishes specific to the culinary traditions of Genoa, emphasizing simplicity, flavor, and economy. It serves as a practical guide for housewives and cooks, presenting recipes that make use of local ingredients while aiming to meet both everyday and festive dining needs. At the start of the work, the author introduces the necessity of a specialized cookbook dedicated to Genoese cuisine, highlighting a gap in the existing culinary literature. He critiques a previously published work for being too succinct and commits to providing a more detailed and thoughtful exploration of the topic. The opening portion lays the groundwork for a structured cookbook by introducing the author's aims and the traditional methods of food preparation, along with an extensive glossary of culinary vocabulary in both Italian and Genoese dialects. This setting enhances the reader's understanding of the practical cooking techniques that will follow in the subsequent chapters. (This is an automatically generated summary.) Original publication data not identified Cooking, Italian https://www.gutenberg.org/ebooks/51857 92691 92691