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.
Material type:
TextLanguage: English Original language: Italian Series: Publication details: Berkeley : University of California Press, (c)2005.Description: 1 online resource (vi, 208 pages)Content type: - text
- computer
- online resource
- 9780520928312
- TX723 .A786 2005
- COPYRIGHT NOT covered - Click this link to request copyright permission: https://lib.ciu.edu/copyright-request-form
| Item type | Current library | Collection | Call number | URL | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
Online Book (LOGIN USING YOUR MY CIU LOGIN AND PASSWORD)
|
G. Allen Fleece Library ONLINE | Non-fiction | TX723 (Browse shelf(Opens below)) | Link to resource | Available | ocn437144833 |
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.
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.
COPYRIGHT NOT covered - Click this link to request copyright permission:
There are no comments on this title.