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005 | 20221101193736.0 | ||
008 | 050613s2005 cau b 001 0 eng d | ||
010 | _a 2004005160 | ||
011 | _aBIB MATCHES WORLDCAT | ||
020 |
_a0520232712 _qcloth (alk. paper) |
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_a9780520232716 _qcloth (alk. paper) |
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035 | _a(ATU)b10984975 | ||
035 | _a(OCoLC)54677667 | ||
040 |
_aDLC _beng _erda _cDLC _dYDX _dUKM _dEYE _dBAKER _dNLGGC _dBTCTA _dYDXCP _dIG# _dDEBBG _dOCLCQ _dYUS _dATU |
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050 | 0 | 0 |
_aTX723 _b.M3126513 2005 |
082 | 0 | 0 |
_a641.5945 _222 |
100 | 0 |
_aMaestro Martino. _9272453 |
|
240 | 1 | 0 |
_aLibro de arte coquinaria. _lEnglish |
245 | 1 | 4 |
_aThe art of cooking : _bthe first modern cookery book / _ccomposed by Maestro Martino ; edited and with an introduction by Luigi Ballerini ; translated and annotated by Jeremy Parzen ; & with fifty modernized recipes by Stefania Barzini. |
264 | 1 |
_aBerkeley : _bUniversity of California Press, _c[2005] |
|
264 | 4 | _c©2005 | |
300 |
_a208 pages ; _c23 cm. |
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336 |
_atext _btxt _2rdacontent |
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337 |
_aunmediated _bn _2rdamedia |
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338 |
_avolume _bnc _2rdacarrier |
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490 | 1 |
_aCalifornia studies in food and culture ; _v14 |
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504 | _aIncludes bibliographical references (page 197) and index. | ||
505 | 0 | _aHow 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. | |
520 | _a"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. | ||
546 | _aText in Italian with an English translation. | ||
588 | _aMachine converted from AACR2 source record. | ||
650 | 0 |
_aCooking, Italian _vEarly works to 1800 _9720359 |
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650 | 0 |
_aCooking _zItaly _vEarly works to 1800 _9658952 |
|
700 | 1 |
_aBallerini, Luigi, _eeditor, _ewriter of supplementary textual content. _91053096 |
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700 | 1 |
_aParzen, Jeremy, _etranslator. _91053097 |
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700 | 1 |
_aBarzini, Stefania. _9272592 |
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830 | 0 |
_aCalifornia studies in food and culture ; _v14. _91037929 |
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856 | 4 | 1 |
_3Sample text _uhttp://catdir.loc.gov/catdir/samples/ucal051/2004005160.html |
856 | 4 | 2 |
_3Contributor biographical information _uhttp://catdir.loc.gov/catdir/bios/ucal052/2004005160.html |
907 |
_a.b10984975 _b10-06-19 _c27-10-15 |
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