Notes from the Author
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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