Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library)

Reviews

ROLO SHOW

At least bubble wrap. It feels more like a Master Class with history and details of the regions and background of the foods.

Trai Griffin

The replacement has the same issue (see pictures). It was too short.

shelby

Of course, I often use the book as a guideline while working with what ingredients my modern, American grocers have to offer. I returned the first as it had crushed corners.

Although this is a gift and should be presented as new, I'm not going to return the second as it's for my wife. It was shipped in a bag.

He loved it so much, he had me purchase several to give as gifts. Turns out it was on his night table because that is what he has been reading each night before bed, he enjoys the recipes and their history so much! I went to take a picture of how many cookbooks he keeps in the kitchen, and couldn't find this one, so I called my husband to ask where it was.