The Art of Cooking: The First Modern Cookery Book (California Studies in Food and Culture)

"Surely one of the most significant writings ever concerning the origins and methods of Western cookery. As a pure cookbook, it is a collection of Maestro Martino of Como's precise, workable recipes, each preaching the value and preservation of basic flavors a revolutionary concept for his time. As an historical resource, The Art of Cooking places the Maestro's food comfortably within its Renaissance context while at the same time establishing his steady march into culinary modernism. An invaluable book." Fred Ferretti, former "Gourmet at Large" columnist, Gourmet Magazine

"I applaud the publication of The Art of Cooking by Maestro Martino. With this fine translation of his culinary opus, Martino will be restored to his rightful place in gastronomical history. Stefania Barzini’s adaptations for the contemporary palate will surely inspire many readers to try their hands in the kitchen." Carol Field, food critic, author of The Italian Baker

"This book will make available to a large public one of the most important culinary treatises in the history of Western cuisine." Fabio Parasecoli, author of Food Culture in Italy

A noted poet, translator, and literary scholar, Luigi Ballerini teaches medieval and modern Italian literature at the University of California, Los Angeles. His edition of Artusi's Science in the Kitchen was published in 2003. Jeremy Parzen is a food historian, freelance writer, and musician. His translations include Marinetti's The Untameables (1994), Goldoni's The Coffee House (1998), and Bolzoni's The Gallery of Memory (2001). Stefania Barzini lives and works in Rome. A food historian and TV journalist for Gambero Rosso, the Italian National Food Channel, she is the author of a forthcoming book, Food and the Movies. She also teaches cooking and gastronomy at her own school, Al Castello.

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