Question

match the culinary experts with their cookery books. bartolomeo scappi antoine beauvilliers marthe distel martino de rossi jean anthelme brillat - savarin physiologie du goût (the physiology of taste) opera dellarte del cucinare (the opera art of cooking) libro de arte coquinaria (the art of cooking) la cuisinière cordon bleu (cordon blue cuisine) lart du cuisinier (the art of cookery)

Explanation:

Bartolomeo Scappi is known for "Opera dell'arte del Cucinare (The Opera Art of Cooking)". Martino de Rossi wrote "Libro de Arte Coquinaria (The Art of Cooking)". Antoine Beauvilliers authored "L'Art du Cuisinier (The Art of Cookery)". Jean Anthelme Brillat - Savarin is famous for "Physiologie du Goût (The Physiology of Taste)". Marthe Distel is associated with "La Cuisinière Cordon Bleu (Cordon Blue Cuisine)".

Answer:

Physiologie du Goût (The Physiology of Taste) → Jean Anthelme Brillat - Savarin
Opera dell'arte del Cucinare (The Opera Art of Cooking) → Bartolomeo Scappi
Libro de Arte Coquinaria (The Art of Cooking) → Martino de Rossi
La Cuisinière Cordon Bleu (Cordon Blue Cuisine) → Marthe Distel
L'Art du Cuisinier (The Art of Cookery) → Antoine Beauvilliers