Francesco Mazzenga Mazzenga থেকে Tucuruí - PA, Brazil
I haven't made anything from this book except yogurt, but it's so refreshing to find a cookbook written in such a freewheeling style. As other reviewers have mentioned, it reads more like a book than a cookbook, so you can literally read it cover to cover and discover how rabbit pie was cooked in medieval times in addition to how to ferment your own pickles or make your own jam.
Though a classic, this book annoyed me.