Written yet in the end the XIX century, a book "Science of preparation and art of absorption of food" is a literary monument and practical manual simultaneously. In her recipes are collected 790 dishes of the real Italian kitchen (paste, pizza, raviolis, ньокки, ризотто, бискотти and other great deal), complemented by histories about taste preferences and about traditions of preparation in the different areas of Italy, by anecdotes. And although some dishes today can show oneself strange, a reader will get not only aesthetic pleasure from reading of book but also able to prepare dishes on recipes the Italian hostesses trust that already more than one hundred years.