Il cuoco piemontese perfezionato a Parigi che insegna con facil metodo a cucinare qualungue sorta di vivande. coi doveri del Mastro di casa, e le miminute per le quattro stagioni; colla spiegazione degli utensili necessarj, e la maniera di trinciare pulitamente le carni. Prima edizione veneta dopo l’ultima di Torino

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Bookshop shipping conditions:

For items priced over €300, it is possible to request an instalment plan from Maremagnum. Payment can be made with Carta del Docente, Carta della cultura giovani e del merito, Public Administration.

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