The Art of Cooking
The First Modern Cookery Book (California Studies in Food and Culture)
by Maestro Martino of Como
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"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.
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Subjects
Cooking, italian, Italian Cooking, Early works to 1800, Cooking, Kookkunst| Edition | Availability |
|---|---|
1
Art of Cooking: The First Modern Cookery Book
2005, University of California Press
in English
0520928318 9780520928312
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2
The Art of Cooking: The First Modern Cookery Book (California Studies in Food and Culture)
January 3, 2005, University of California Press
Hardcover
in English
- 1 edition
0520232712 9780520232716
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Book Details
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."
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| August 6, 2025 | Edited by MARC Bot | import existing book |
| December 27, 2022 | Edited by MARC Bot | import existing book |
| December 8, 2020 | Edited by MARC Bot | import existing book |
| August 19, 2020 | Edited by ImportBot | import existing book |
| December 10, 2009 | Created by WorkBot | add works page |