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010 _a 2004005160
011 _aBIB MATCHES WORLDCAT
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035 _a(OCoLC)54677667
040 _aDLC
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043 _ae-it---
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.
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
490 1 _aCalifornia studies in food and culture ;
_v14
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
650 0 _aCooking
_zItaly
_vEarly works to 1800
_9658952
700 1 _aBallerini, Luigi,
_eeditor,
_ewriter of supplementary textual content.
_91053096
700 1 _aParzen, Jeremy,
_etranslator.
_91053097
700 1 _aBarzini, Stefania.
_9272592
830 0 _aCalifornia studies in food and culture ;
_v14.
_91037929
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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