The art of cooking : the first modern cookery book /

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.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Maestro Martino
Otros Autores: Ballerini, Luigi, Parzen, Jeremy, Barzini, Stefania
Formato: Electrónico eBook
Idioma:Inglés
Italiano
Publicado: Berkeley : University of California Press, 2005.
Colección:California studies in food and culture ; 14.
Temas:
Cooking, Italian > Early works to 1800.
Cooking > Italy > Early works to 1800.
Cuisine italienne > Ouvrages avant 1800.
COOKING > General.
Cooking, Italian
Cooking
Italy
Cookbook
cookbooks.
Early works
Cookbooks
Cookbooks.
Livres de cuisine.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

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