Autores:
  • De hecho, no necesitamos ni la mitad de libros de cocina que cocineros realmente formados en el conocimiento de sus funciones.

    Eliza Acton (1860). “Modern Cookery, for Private Families: Reduced to a System of Easy Practice, in a Series of Carefully Tested Receipts, in which the Principles of Baron Liebig and Other Eminent Writers Have Been as Much as Possible Applied and Explained”, p.11
It is not, in fact, cookery books that we need half so much as cooks really trained to a knowledge of their duties. - Eliza Acton
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