The Opera of Bartolomeo Scappi (1570): L'arte et prudenza d'un maestro Cuoco (The Art and Craft of a Master Cook) (Lorenzo Da Ponte Italian Library)
‘Terence  Scully has done a beautiful job preparing this book. This is the first  translation into English; it is highly readable, and many fans of cooking will  enjoy sifting through its voluminous entries … With a number of books on the  history of cuisine to his credit, Terence Scully  … is, beyond question, a  culinary expert.’ (Robert  Applebaum)‘Scully’s  volume makes a monumental contribution to the burgeoning field of Renaissance  and early modern food studies and … has much to contribute to contemporary  discussions of material and cultural history.’ (Deborah  L. Krohn)‘[The Opera of Bartolomeo Scappi] provides  information on hundreds of topics ranging from how to prepare frog’s legs for  popes to the preparation of pickled tuna and a potion of dried figs, jujubes,  currants, and liquorice for the sick. The detailed annotation makes this a valuable  source of factual information that can illumine the whole world of late  medieval and Renaissance cookery.’ (Medium Aerum)