The Art of Cooking
Subtitle: The First Modern Cookery Book (California Studies in Food and Culture)
Contributors: Luigi Ballerini (Editor); Jeremy Parzen (Translator)
Edition: 1 edition
Publisher: University of California Press
Published: January 3, 2005
Language: eng
Format: Hardcover
Number of pages: 208
ISBN-13: 9780520232716
Subjects: General cookery; Early works to 1800; Cookery, Italian; Cooking / Wine; Regional & Ethnic - Italian; Cooking; Europe; Europe - General; Cookery; General; Italy
First sentence: The fatty meat of oxen and that of beef should be boiled, the loin should be roasted, and the haunch made into cutlets.
Description: "Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini."--Jacket.