The Cook's Decameron: a Study in Taste, Containing Over Two Hundred Recipes for Italian Dishes

by Emily Waters (Creator)

This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Genres: Cookbooks

200 pages, Paperback

First published January 1, 1901

About the author

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There is more than one author in the GoodReads database with this name

Reviews

[Julie Barrett · Rating 2 out of 5]

The Cook's Decameron by Mrs. W. G. Waters
A study in taste, containing over 200 recipes for Italian dishes
Table of contents where chapters are broken up into days, then recipes where food categories are listed.
Preface acknowledges her spouse for suggestions and recommendations in this revision.
Prologue is also included with so many different topics of discussion.
Chapters listing days seem to be a course study of dishes to make with requirements. The English is quite formal and unfamiliar to me in the context.
Dishes are mentioned and given credit to others.
Recipes have a intro page before recipes actually start.
Recipes are not written out in format we are used to. They are spoken and words written down as to how to make them.
Recipe starts with a number then the title. Ingredients are listed but not quantities.
Directions are given how to make the item and added spices and herbs and then written.
There are NO pictures and NO nutritional information.
Other books from others are mentioned at the end.

[John David Sittel · Rating 5 out of 5]

Review

The book is a pleasing dissertation in the condition of those in a hierarchy in management cash acclaim in stating the palate of those professing the Italian dining knowledge from being in their country. The information presented is easily understandable and provide a learned guide in the Jewish presentation from Italy. The statement in the book is mostly an array in taste to one's larger cost restraunt dining and is a composition in sitting eating at least good enough in family holiday motief. A book one find useful to ideation in food process having less waste while investigating the northern latitude basics in animal sitting eating presentation together sauce.

[Monica · Rating 4 out of 5]

Authentic Italian Recipes

This book has a lot of great authentic Italian recipes! It's a bit difficult to make sense of some of them, and not very easy to navigate (hence only 4 stars), but that's what book marks are for.

[Susan Molloy · Rating 4 out of 5]

A collection of recipes — good ones, too — with a story behind them. Cleverly presented.