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

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9780520232716: The Art of Cooking: The First Modern Cookery Book (California Studies in Food and Culture)
Reseña del editor:

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. 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.

Biografía del autor:

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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Maestro Martino of Como, Jeremy Parzen
Editorial: University of California Press, United States (2005)
ISBN 10: 0520232712 ISBN 13: 9780520232716
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Descripción University of California Press, United States, 2005. Hardback. Estado de conservación: New. Zini ed.. 223 x 188 mm. Language: English . Brand New Book. 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. 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. Nº de ref. de la librería AAH9780520232716

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Luigi Ballerini
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Descripción University of California Press, 2004. HRD. Estado de conservación: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Nº de ref. de la librería WF-9780520232716

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Maestro Martino of Como, Jeremy Parzen
Editorial: University of California Press, United States (2005)
ISBN 10: 0520232712 ISBN 13: 9780520232716
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Descripción University of California Press, United States, 2005. Hardback. Estado de conservación: New. Zini ed.. 223 x 188 mm. Language: English . Brand New Book. 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. 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. Nº de ref. de la librería AAH9780520232716

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Martino of Como, Mæstro
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Descripción University of California Press, 2005. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería 0520232712

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Descripción 2004. Hardback. Estado de conservación: NEW. 9780520232716 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. Nº de ref. de la librería HTANDREE01134787

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Maestro Martino/ Ballerini, Luigi (Introduction by)/ Parzen, Jeremy (Translator)/ Barzini, Stefania
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Descripción Univ of California Pr, 2004. Hardcover. Estado de conservación: Brand New. 1st edition. 208 pages. 9.00x7.25x0.75 inches. In Stock. Nº de ref. de la librería __0520232712

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Maestro Martino of Como
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Descripción 2005. Hardcover. Estado de conservación: New. 1st. 187mm x 21mm x 229mm. Hardcover. 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 t.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 208 pages. 0.549. Nº de ref. de la librería 9780520232716

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Martino of Como, Mæstro
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Descripción University of California Press. Hardcover. Estado de conservación: New. 0520232712 New Condition. Nº de ref. de la librería NEW6.0269180

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Descripción University of California Press, 2005. Hardcover. Estado de conservación: New. Nº de ref. de la librería P110520232712

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Descripción 2005. Hardcover. Estado de conservación: New. 1st. 187mm x 21mm x 229mm. Hardcover. 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 cul.Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 208 pages. 0.549. Nº de ref. de la librería 9780520232716

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