TY  - BOOK
AU  - Maestro Martino.
AU  - Ballerini,Luigi
AU  - Parzen,Jeremy
AU  - Barzini,Stefania
TI  - The art of cooking: the first modern cookery book 
T2  - California studies in food and culture
SN  - 9780520928312
AV  - TX723 .A786 2005
PY  - 2005///
CY  - Berkeley
PB  - University of California Press
KW  - Cooking, Italian
KW  - Early works to 1800
KW  - Cooking
KW  - Italy
KW  - Electronic Books
N1  - 1 (page 197) and index; 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; 2; b
N2  - 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
UR  - https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=961027&site=eds-live&custid=s3260518
ER  -