The Art of Cooking: The First Modern Cookery BookMaestro 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. |
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 | 92 |
HOW TO COOK EGGS IN EVERY WAY | 96 |
HOW TO COOK EVERY TYPE OF FISH | 99 |
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Common terms and phrases
adding almond milk amount bit of saffron black pepper blancmange boil bread white broth butter Cardinal cheese cinnamon clean cloves crush crust culinary dish dough egg yolks extra-virgin olive oil fava beans finely chopped fish flour Francesco fresh freshly grated Freshly ground black fried FRITTERS garlic ginger ground black pepper half libra heat herbs hot coals ingredients juice little rose water little verjuice Maestro Martino marjoram marzipan meat broth mixture nutmeg onion ounces oven pancetta Parmigiano Reggiano parsley pass pasta peeled pieces Platina platter pope pork POTTAGE prepare pullet raisins ravioli recipe remove Renaissance rendered lard Right Pleasure Riva del Garda roasted Rome rose water saffron salt-cured meat season with salt serve in bowls simmer skin slices soak spoon squab stamine stirring sugar sweet spices tablespoons take a libra taste thicken thin things torte Trevisan veal verjuice vinegar wine