A work necessary for heads of families that contains the best recipes for the preparation of all kinds of food, according to the methods of Milanese, Piedmontese, Tuscan, English, French, German, American cuisine, etc. etc.; the way to use the leftovers from a lunch, the way to set the table with grace and serve it with decorum, the art of carving, that is, the way to carve food well, the indications for preserving both vegetable and animal foods, and finally the best recipes for preparing pies, jams, liqueurs, rosolios and sorbets.