The Art of Cooking: The First Modern Cookery Book (California Studies in Food and Culture)
In his informative, if ponderous, introduction, Ballerini offers a window into the life of 15th-century culinary whiz Maestro Martino, who's credited by most scholars to be the father of modern Italian cookery. As a chef to one of Milan's most important families, Martino had the most far-reaching influence of any chef of his day. Much of what we know about Martino comes from the writings of his friend Platina, who recorded many of Martino's greatest recipes and culinary advice in a book called The Art of Cooking. Those recipes-and others culled from obscure Martino-Platina texts-are faithfully reproduced in this highly entertaining, if sometimes uneven, volume. Only the most die-hard culinary enthusiasts may attempt Martino's Eel Torte or his Lenten Caviar Pottage, and recipes like Flying Pie, which incorporates live birds that fly away when the cover is removed, are, as Martino notes, just "for amusement." But much of the advice in chapter six, "How to Cook Eggs in Every Way," remains salient today. In addition, there are dozens of recipes that even novice chefs could attempt, such as the Roman-Style Macaroni with fresh-grated pecorino romano and the fennel-rich Fried Squash. Whether attempted at home or not, these recipes offer readers something far more compelling than practicality: a fascinating glimpse into a long-departed world where Papal Torte (a cheesy dish containing capon and "fatty, well-cooked veal teat") was served for breakfast and chefs for the upper classes needed to know not only how to cook tasty meals, but also the fine art of flamboyant presentation (i.e., "How to Dress a Peacock with All Its Feathers, so That When Cooked, It Appears to Be Alive and Spews Fire from Its Beak").Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.