The Art of Cooking The First Modern Cookery Book

The Art of Cooking The First Modern Cookery Book by Maestro Martino, published by University of California Press in 2005.

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.

A lovely addition to your coffee table or bookshelf, and a thoughtful gift for anyone who loves food and cooking.

• Author: Maestro Martino
• Publisher: University of California Press
• Year: 2005
• Pages: 208
• ISBN: 9780520232716