Maestro Martino. <br/><br/>
The art of cooking :  the first modern cookery book / 
composed by Maestro Martino ; edited and with an introduction by Luigi Ballerini ; translated and annotated by Jeremy Parzen ; and with fifty modernized recipes by Stefania Barzini. 
 - Berkeley :  University of California Press,  (c)2005. 
 - 1 online resource (vi, 208 pages) 
 - California studies in food and culture ;  14 .
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<br/><br/>Introduction: Maestro Martino: The Carneades of Cooks; 1 Meats for Boiling and Meats for Roasting; 2 how to Make Every Type of Victual; 3 How to Make Every Type of Sauce; 4. How to Make Every Type of Torte; 5 How to Make Every Type of Fritter; 6 How to Cook Eggs in Every Way; 7 How to Cook Every Type of Fish; The Riva del Garda Recipes; The Neapolitan Recipes; Maestro Martino Today: Fifty Modernized Recipes; Textual Note; Selected Bibliography; Index. 
<br/><br/> 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. 
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<br/><br/><label>ISBN: </label>9780520928312 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking, Italian--Early works to 1800.<br/>Cooking--Italy--Early works to 1800.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Electronic Books.
<br/><br/><label>LC Class. No.: </label>TX723  / .A786 2005