The art of cooking : the first modern cookery book / composed by Maestro Martino ; edited and with an introduction by Luigi Ballerini ; translated and annotated by Jeremy Parzen ; & with fifty modernized recipes by Stefania Barzini.
Material type: TextLanguage: English Original language: Italian Series: California studies in food and culture ; 14.Publisher: Berkeley : University of California Press, [2005]Copyright date: ©2005Description: 208 pages ; 23 cmContent type:- text
- unmediated
- volume
- 0520232712
- 9780520232716
- Libro de arte coquinaria. English
- 641.5945 22
- TX723 .M3126513 2005
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.5945 MAE (Browse shelf(Opens below)) | 1 | Available | A414778B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
641.5945 LIT Alastair Little's Italian kitchen : recipes from La Cacciata. / | 641.5945 LIT Alastair Little's Italian kitchen : recipes from La Cacciata. | 641.5945 LUO Two meatballs in the Italian kitchen / | 641.5945 MAE The art of cooking : the first modern cookery book / | 641.5945 MAN Bel mondo = beautiful world / | 641.5945 MAN Fresh from Italy : Italian cooking for the Australian kitchen / | 641.5945 MAR Da Silvano cookbook : simple secrets from New York's favorite Italian restaurant / |
Includes bibliographical references (page 197) and index.
How to Make Every Sort of Victual -- How to Make Every Type of Sauce -- How to Make Every Sort of Torte -- How to Make Every Sort of Fritter -- How to Cook Eggs in Every Way -- How to Cook Every Type of Fish -- The Riva del Garda Recipes -- The Neapolitan Recipes -- Maestro Martino Today: Fifty Modernized Recipes.
"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. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy."--Publisher description.
Text in Italian with an English translation.
Machine converted from AACR2 source record.
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