The Art of Cooking: The First Modern Cookery Book Volume 14

Martino of Como, Maestro

ISBN 10: 0520232712 / ISBN 13: 9780520232716

Editore: University of California Press, 2005

May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less 1.28. Codice articolo G0520232712I4N00

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.

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.

Dati bibliografici

Titolo: The Art of Cooking: The First Modern Cookery...
Casa editrice: University of California Press
Data di pubblicazione: 2005
Legatura: Hardcover
Condizione: Very Good
Condizione sovraccoperta: No Jacket