عنوان
پدید آورنده
موضوع
رده
TX723 .M3126513 2005
TX723
.
M3126513
2005
کتابخانه
محل استقرار
0520232712
9780520232716
dltt
The art of cooking :
[Book]
the first modern cookery book /
composed by Maestro Martino ; edited and with an introduction by Luigi Ballerini ; translated and annotated by Jeremy Parzen ; & with fifty modernized recipes by Stefania Barzini
Berkeley :
University of California Press,
©2005
208 pages ;
23 cm
California studies in food and culture ;
14
Includes bibliographical references (page 197) and index
How to Make Every Sort of Victual -- How to Make Every Type of Sauce -- How to Make Every Sort of Torte -- How to Make Every Sort of Fritter -- How to Cook Eggs in Every Way -- How to Cook Every Type of Fish -- The Riva del Garda Recipes -- The Neapolitan Recipes -- Maestro Martino Today: Fifty Modernized Recipes
0
"Maestro 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."--Jacket
Libro de arte coquinaria.
English
Cooking-- Italy, Early works to 1800
Cooking, Italian, Early works to 1800
TX723
.
M3126513
2005
Maestro Martino
Ballerini, Luigi
Barzini, Stefania
Parzen, Jeremy
20160208152838.0
مطالعه متن کتاب [Book]
Y
