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The Art of Cooking: The First Modern Cookery Book (California Studies in Food and Culture)

Mæstro Martino of Como




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 | #1642622 in Books |  2005-01-03 | Original language:English | PDF # 1 |  8.75 x.81 x7.00l,1.21 | File type: PDF | 216 pages

||50 of 51 people found the following review helpful.| A wonderful translation crippled by cowardice|By Todd Ellner|I've been reading through and trying out a number of the recipes from The Art of Cooking. Parzen and his collaborators are to be congratulated for translating this important work. I find myself somewhat puzzled and a bit unhappy at some of the recipes. The value of this work is that it showcases the flavors and tech|From Publishers Weekly|In his informative, if ponderous, introduction, Ballerini offers a window into the life of 15th-century culinary whiz Maestro Martino, who's credited by most scholars to be the father of modern Italian cookery. As a chef to one of Milan's

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 tex...

You easily download any file type for your gadget.The Art of Cooking: The First Modern Cookery Book (California Studies in Food and Culture)   |  Mæstro Martino of Como. Which are the reasons I like to read books. Great story by a great author.

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