The Art of Cooking: The First Modern Cookery Book: 14 - Rilegato

Maestro Martino; Barzini, Stefania

Rilegato

ISBN 10: 0520232712 ISBN 13: 9780520232716

Casa editrice: Univ of California Pr, 2004

Riassunto

The original text of Maestro Martino of Como's treatise on Renaissance cookery is provided in this unusual cookbook that features fifty modernized recipes of the original dishes, accompanied by commentary that places the work within the context of the era.

Su questo libro

Informazioni sull?autore

A noted poet, translator, and literary scholar, Luigi Ballerini teaches medieval and modern Italian literature at the University of California, Los Angeles. His edition of Artusi's Science in the Kitchen was published in 2003. Jeremy Parzen is a food historian, freelance writer, and musician. His translations include Marinetti's The Untameables (1994), Goldoni's The Coffee House (1998), and Bolzoni's The Gallery of Memory (2001). Stefania Barzini lives and works in Rome. A food historian and TV journalist for Gambero Rosso, the Italian National Food Channel, she is the author of a forthcoming book, Food and the Movies. She also teaches cooking and gastronomy at her own school, Al Castello.

Dal risvolto di copertina interno

"Surely one of the most significant writings ever concerning the origins and methods of Western cookery. As a pure cookbook, it is a collection of Maestro Martino of Como's precise, workable recipes, each preaching the value and preservation of basic flavorsa revolutionary concept for his time. As an historical resource, The Art of Cooking places the Maestro's food comfortably within its Renaissance context while at the same time establishing his steady march into culinary modernism. An invaluable book."Fred Ferretti, former "Gourmet at Large" columnist, Gourmet Magazine

"I applaud the publication of The Art of Cooking by Maestro Martino. With this fine translation of his culinary opus, Martino will be restored to his rightful place in gastronomical history. Stefania Barzinis adaptations for the contemporary palate will surely inspire many readers to try their hands in the kitchen."Carol Field, food critic, author of The Italian Baker

"This book will make available to a large public one of the most important culinary treatises in the history of Western cuisine."Fabio Parasecoli, author of Food Culture in Italy

Dettagli dell?edizione

• Editore: Univ of California Pr
• Data di pubblicazione: 2004
• Lingua: Inglese
• ISBN 10: 0520232712
• ISBN 13: 9780520232716
• Rilegatura: Copertina rigida
• Numero di pagine: 208
• Contatto del produttore: non disponibile