E-Book Overview
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.
E-Book Content
the art of cooking
california studies in food and culture darra goldstein, editor 1. Dangerous Tastes: The Story of Spices, by Andrew Dalby 2. Eating Right in the Renaissance, by Ken Albala 3. Food Politics: How the Food Industry Influences Nutrition and Health, by Marion Nestle 4. Camembert: A National Myth, by Pierre Boisard 5. Safe Food: Bacteria, Biotechnology, and Bioterrorism, by Marion Nestle 6. Eating Apes, by Dale Peterson 7. Revolution at the Table: The Transformation of the American Diet, by Harvey Levenstein 8. Paradox of Plenty: A Social History of Eating in Modern America, by Harvey Levenstein 9. Encarnación’s Kitchen: Mexican Recipes from Nineteenth-Century California: Selections from Encarnación Pinedo’s El cocinero español, by Encarnación Pinedo, edited and translated by Dan Strehl, with an essay by Victor Valle 10. Zinfandel: A History of a Grape and Its Wine, by Charles L. Sullivan, with a foreword by Paul Draper 11. Tsukiji: The Fish Market at the Center of the World, by Theodore C. Bestor 12. Born Again Bodies: Flesh and Spirit in American Christianity, by R. Marie Gri‹th 13. Our Overweight Children: What Parents, Schools, and Communities Can Do to Control the Fatness Epidemic, by Sharron Dalton 14. The Art of Cooking: The First Modern Cookery Book, by The Eminent Maestro Martino of Como, edited and with an introduction by Luigi Ballerini, translated and annotated by Jeremy Parzen, and with fifty modernized recipes by Stefania Barzini
ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ composed by the eminent ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ ZZZZZZZZZZZZZZZZZZZZZZZ