The Art of Cooking: The First Modern Cookery Book

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University of California Press, Jan 3, 2005 - Cooking - 216 pages
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.
 

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LibraryThing Review

User Review  - reginaromsey - LibraryThing

The Eminent Maestro Martino of Como, edited Luigi Ballerini, trans Jeremy Parzen, recipes by Stefania Barzini. This book is the first known culinary guide to specify cooking times & techniques ... Read full review

The art of cooking: the first modern cookery book

User Review  - Not Available - Book Verdict

In his informative, if ponderous, introduction, Ballerini offers a window into the life of 15thcentury culinary whiz Maestro Martino, who's credited by most scholars to be the father of modern Italian ... Read full review

Contents

MEATS FOR BOILING AND MEATS FOR ROASTING
49
HOW TO MAKE EVERY TYPE OF VICTUAL
62
HOW TO MAKE EVERY TYPE OF SAUCE
76
HOW TO MAKE EVERY TYPE OF TORTE
80
HOW TO MAKE EVERY TYPE OF FRITTER
2
HOW TO COOK EGGS IN EVERY WAY
6
HOW TO COOK EVERY TYPE OF FISH
9
THE RIVA DEL GARDA RECIPES
15
THE NEAPOLITAN RECIPES
27
MAESTRO MARTINO TODAY
39
TEXTUAL NOTE
13
SELECTED BIBLIOGRAPHY
17
INDEX
19
Copyright

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About the author (2005)

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.

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