The Opera of Bartolomeo Scappi (1570): L'arte et prudenza d'un maestro Cuoco (The Art and Craft of a Master Cook)

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University of Toronto Press, Jan 22, 2011 - History - 800 pages
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Bartolomeo Scappi (c. 1500-1577) was arguably the most famous chef of the Italian Renaissance. He oversaw the preparation of meals for several Cardinals and was such a master of his profession that he became the personal cook for two Popes. At the culmination of his prolific career he compiled the largest cookery treatise of the period to instruct an apprentice on the full craft of fine cuisine, its methods, ingredients, and recipes. Accompanying his book was a set of unique and precious engravings that show the ideal kitchen of his day, its operations and myriad utensils, and are exquisitely reproduced in this volume.

Scappi's Opera presents more than one thousand recipes along with menus that comprise up to a hundred dishes, while also commenting on a cook's responsibilities. Scappi also included a fascinating account of a pope's funeral and the complex procedures for feeding the cardinals during the ensuing conclave. His recipes inherit medieval culinary customs, but also anticipate modern Italian cookery with a segment of 230 recipes for pastry of plain and flaky dough (torte, ciambelle, pastizzi, crostate) and pasta (tortellini, tagliatelli, struffoli, ravioli, pizza).

Terence Scully presents the first English translation of the work. His aim is to make the recipes and the broad experience of this sophisticated papal cook accessible to a modern English audience interested in the culinary expertise and gastronomic refinement within the most civilized niche of Renaissance society.

  

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Contents

Introduction
The Collected Work ofMesser Bartolomeo ScappiPersonal Cook of Pope Pius the Fifth
iv
Book 1Discourse That Sir Bartolomeo Holds with His Apprentice Giovanni
x
Book IIVarious MeatDay Dishes of Both Quadrupeds and Fowli
ii
Book IIIDishes Proper for Lean and Lenten Daysi
iii
Book IVPreparing Meals
iv
Book Vof Messer Bartolomeo Scappi On Pastry
v
Book VIDishes for the Sicki
vi
Bibliography
ix
Persons Mentioned in Scappis Opera
xxvi
Indices
viii
2 Preparations
c
3 Procedures
cdxxvii
4 Kitchen Equipment for Handling Cooking Serving
cdxlvii
5 Measures
cdlxxv
6 Miscellaneous Terms
cdlxxxi

Appendices
xxxiv
Appendix IIThe Engraved Plates
ii
Appendix IIIHousehold Functionaries
iii
7 Terminology in Reference to the Conclave
dii
Copyright

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About the author (2011)

Terence Scully is a professor emeritus in the Department of Languages and Literatures at Wilfrid Laurier University.

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