The pleasures of the
Table are equally suited to those of all ages, sexes, and nations, with all
asking to be served as well and healthily as possible. Taste and healthiness
are equally dependent upon the delicacy of the techniques employed and the
cleanliness of the preparations. Many books have been published on the art of
preparing foods, but it seems that their Authors care little about their
diners' health, but rather do their utmost to impress their senses; this
destructive art is the fruit of unbridled luxury. If Nature, in driving us to
eat foods, simply wanted to keep us alive, what are we to think of the infinite
number of preparations and stylish sauces that bring fire and ruin to our
insides? Cooking is naught but the art of obtaining healthy, tasty nourishment
from Nature's bounty, and I have therefore attempted to add recipes better
suited to the Italian palate. I have taken care to avoid great expense,
following a simpler, more restrained course, and if taste looses something,
health gains far more. Keep in mind that this book does not give rules for
speaking well, but seasoning well, and live happily.
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