9780520232716 - the art of cooking: the first modern cookery book: 14 di maestro martino; barzini, stefania (27 risultati)
Lingua: Inglese
Editore: University of California Press, 2005
Serie: Libro 17 di 83 - California Studies in Food and Culture
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Hardcover. Condizione: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
Lingua: Inglese
Editore: University of California Press, 2005
Serie: Libro 17 di 83 - California Studies in Food and Culture
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Condizione: very_good. Supports Goodwill of Silicon Valley job training programs. The cover and pages are in very good condition! The cover and any other included accessories are also in very good condition showing some minor use. The spine is straight, there are no rips tears or creases on the cover or the pages.
Lingua: Inglese
Editore: University of California Press, Berkeley, 2005
Serie: Libro 17 di 83 - California Studies in Food and Culture
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Hardcover. Condizione: Near Fine. Condizione sovraccoperta: Near Fine. 1st Edition. Lightly tanned edges, else fine with DJ in NF condition. BP/Cooking.
Art of Cooking : The First Modern Cookery Book
Maestro Martino; Ballerini, Luigi (INT); Parzen, Jeremy (TRN); Barzini, Stefania
Lingua: Inglese
Editore: University of California Press, 2005
Serie: Libro 17 di 83 - California Studies in Food and Culture
- Rilegato
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Lingua: Inglese
Editore: University of California Press, US, 2005
Serie: Libro 17 di 83 - California Studies in Food and Culture
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Hardback. Condizione: New. 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 understa…nding 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.
Lingua: Inglese
Editore: University of California Press, 2005
Serie: Libro 17 di 83 - California Studies in Food and Culture
- Rilegato
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Lingua: Inglese
Editore: University of California Press, 2005
Serie: Libro 17 di 83 - California Studies in Food and Culture
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Condizione: new.
Art of Cooking : The First Modern Cookery Book
Maestro Martino; Ballerini, Luigi (INT); Parzen, Jeremy (TRN); Barzini, Stefania
Lingua: Inglese
Editore: University of California Press, 2005
Serie: Libro 17 di 83 - California Studies in Food and Culture
- Rilegato
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Lingua: Inglese
Editore: University of California Press 1/3/2005, 2005
Serie: Libro 17 di 83 - California Studies in Food and Culture
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Hardback or Cased Book. Condizione: New. The Art of Cooking: The First Modern Cookery Book Volume 14. Book.
Lingua: Inglese
Editore: University of California Press, US, 2005
Serie: Libro 17 di 83 - California Studies in Food and Culture
- Rilegato
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Hardback. Condizione: New. 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 understa…nding 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.
Lingua: Inglese
Editore: University of California Press, 2004
Serie: Libro 17 di 83 - California Studies in Food and Culture
- Rilegato
- Prima edizione
Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
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Condizione: New. 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. Editor(s): Ballerini, Luigi. Translator(s): Parzen, Jere…my. Series: California Studies in Food and Culture. Num Pages: 216 pages, 1 b/w photograph. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 232 x 193 x 19. Weight in Grams: 544. . 2005. 1st Edition. Hardcover. . . . .
Lingua: Inglese
Editore: University of California Press, 2005
Serie: Libro 17 di 83 - California Studies in Food and Culture
- Rilegato
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Lingua: Inglese
Editore: University of California Press, 2005
Serie: Libro 17 di 83 - California Studies in Food and Culture
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Condizione: New. pp. 208.
Lingua: Inglese
Editore: University of California Press, 2005
Serie: Libro 17 di 83 - California Studies in Food and Culture
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Condizione: New. 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. Editor(s): Ballerini, Luigi. Translator(s): Parzen, Jere…my. Series: California Studies in Food and Culture. Num Pages: 216 pages, 1 b/w photograph. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 232 x 193 x 19. Weight in Grams: 544. . 2005. 1st Edition. Hardcover. . . . . Books ship from the US and Ireland.
Lingua: Inglese
Editore: University of California Press, 2005
Serie: Libro 17 di 83 - California Studies in Food and Culture
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Condizione: New. In English.
Art of Cooking : The First Modern Cookery Book
Maestro Martino; Ballerini, Luigi (INT); Parzen, Jeremy (TRN); Barzini, Stefania
Lingua: Inglese
Editore: University of California Press, 2005
Serie: Libro 17 di 83 - California Studies in Food and Culture
- Rilegato
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Lingua: Inglese
Editore: University of California Press, 2005
Serie: Libro 17 di 83 - California Studies in Food and Culture
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Hardback. Condizione: New. New copy - Usually dispatched within 4 working days.
Art of Cooking : The First Modern Cookery Book
Maestro Martino; Ballerini, Luigi (INT); Parzen, Jeremy (TRN); Barzini, Stefania
Lingua: Inglese
Editore: University of California Press, 2005
Serie: Libro 17 di 83 - California Studies in Food and Culture
- Rilegato
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Condizione: As New. Unread book in perfect condition.
The Art of Cooking The First Modern Cookery Book
Maestro Martino/ Ballerini, Luigi (Introduction by)/ Parzen, Jeremy (Translator)/ Barzini, Stefania
Lingua: Inglese
Editore: Univ of California Pr, 2004
Serie: Libro 17 di 83 - California Studies in Food and Culture
- Rilegato
Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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Hardcover. Condizione: Brand New. 1st edition. 208 pages. 9.00x7.25x0.75 inches. In Stock.
Lingua: Inglese
Editore: Berkeley, CA: University of California Press, 2005
Serie: Libro 17 di 83 - California Studies in Food and Culture
- Rilegato
Da: Antiquariat Kretzer, Kirchhain-Emsdorf, GermaniaAntiquariat Kretzer
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Condizione: Sehr gut. 208 Seiten/Pages. New Edition in modern Typography. No Reprint! -- Clean and very well preserved copy. ISBN: 0520232712 Sprache: Englisch Gewicht in Gramm: 700 Gr. 8° (22,5-25 cm). Orig.-Leinenband mit goldgeprägtem Rückentitel sowie mit Orig.-Schutzumschlag. [Hardcover / fest gebunden].
Lingua: Inglese
Editore: University of California Press, US, 2005
Serie: Libro 17 di 83 - California Studies in Food and Culture
- Rilegato
Da: Rarewaves USA United, HEBRON, KY, U.S.A.Rarewaves USA United
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Hardback. Condizione: New. 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 understa…nding 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.
Lingua: Inglese
Editore: University of California Press, 2005
Serie: Libro 17 di 83 - California Studies in Food and Culture
- Rilegato
Da: BennettBooksLtd, Los Angeles, CA, U.S.A.BennettBooksLtd
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hardcover. Condizione: New. In shrink wrap. Looks like an interesting title.
Lingua: Inglese
Editore: University of California Press, US, 2005
Serie: Libro 17 di 83 - California Studies in Food and Culture
- Rilegato
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Hardback. Condizione: New. 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 understa…nding 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.
Lingua: Inglese
Editore: University of California Press, Berkerley, 2005
Serie: Libro 17 di 83 - California Studies in Food and Culture
- Rilegato
- Prima edizione
- Print on Demand
Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
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Hardcover. Condizione: new. Hardcover. 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. 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. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
The Art of Cooking The First Modern Cookery Book
Maestro Martino/ Ballerini, Luigi (Introduction by)/ Parzen, Jeremy (Translator)/ Barzini, Stefania
Lingua: Inglese
Editore: Univ of California Pr, 2004
Serie: Libro 17 di 83 - California Studies in Food and Culture
- Rilegato
- Print on Demand
Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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Hardcover. Condizione: Brand New. 1st edition. 208 pages. 9.00x7.25x0.75 inches. In Stock. This item is printed on demand.
Lingua: Inglese
Editore: University of California Press, Berkerley, 2005
Serie: Libro 17 di 83 - California Studies in Food and Culture
- Rilegato
- Prima edizione
- Print on Demand
Da: CitiRetail, Stevenage, Regno UnitoCitiRetail
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Hardcover. Condizione: new. Hardcover. 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. 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. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
Lingua: Inglese
Editore: University of California Press, Berkerley, 2005
Serie: Libro 17 di 83 - California Studies in Food and Culture
- Rilegato
- Prima edizione
- Print on Demand
Da: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
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Hardcover. Condizione: new. Hardcover. 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. 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. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
