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

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To quickly assess the difficulty of the text, read a short excerpt:

"I speak with the memoryof a preparation of liver I tasted yesterday in the kitchen--one of thedishes which did not appear at dinner. " "That is rather hard on the Colonel, " said Van der Roet; "he did hisbest, and now, see how hard he is trying to look as if he didn't knowwhat you are alluding to!" "I never in all my life--" the Colonel began; but the Marchesa, fearinga storm, interfered. "I have a lot more to tell you about my littleNeapolitan book, " she went on, "and I will begin by saying ...that, for thefuture, we cannot do better than make free use of it. The author openswith an announcement that he means to give exact quantities for everydish, and then, like a true Neapolitan, lets quantities go entirely, and adopts the rule-of-thumb system. And I must say I always find thequestion of quantities a difficult one. Some books give exact measures, each dish being reckoned enough for four persons, with instructions toincrease the measures in proportion to the additional number of dinersbut here a rigid rule is impossible, for a dish which is to serve byitself, as a supper or a lunch, must necessarily be bigger than onewhich merely fills one place in a dinner menu.

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