The Art of Cooking
The First Modern Cookery Book
$34.95, £19.95 hardcover
978-0-520-23271-6
Available Now
208 pages, 7 x 8-3/4 inches, 1 b/w photograph
January 2005, Available worldwide
Categories: Food & Cooking; Renaissance History; European Studies; History of Food; Renaissance Literature
January 2005, Available worldwide
Categories: Food & Cooking; Renaissance History; European Studies; History of Food; Renaissance Literature
Downloadable eBook version available:
Adobe E-Reader at ebooks.com, $12.95
Adobe E-Reader at ebooks.com, $12.95
"Much of the fun of reading Martino is in discovering strange archaic dishes, such as mustard made with sandalwood, or 'aspic in a basket,' or hemp-seed pottage."—Bee Wilson, Sunday Telegraph Magazine
"For those who appreciate the history and preparation of food, an essential addition to their shelves is The Art of Cooking, by the Eminent Maestro Martino of Como."—Nicholas A. Basbanes, Orlando Sentinel
"For those who appreciate the history and preparation of food, an essential addition to their shelves is The Art of Cooking, by the Eminent Maestro Martino of Como."—Nicholas A. Basbanes, Orlando Sentinel
"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
"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
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.
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.
Recipes from the Book:
Flying pie
Make a mold for a large pie, and in the bottom make a hole large enough that your fist can pass through, or even bigger if you please, and the sides around it should be slightly higher than the common usage; fill it with flour and cook in an oven. Once it is cooked, open the hole on the bottom and remove the flour; beforehand, prepare another small pie filled with good stuff that has been well cooked and seasoned and that has been made as big as that hole in the large mold; place this pie through the hole into the mold; and in the empty space that remains around the small pie, put some live birds, as many as it will hold; and the birds should be placed in it just before it is to be served; and when it is served before those seated at the banquet, you remove the cover above, and the little birds will fly away. This is done to entertain and amuse your company. And in order that they do not remain disappointed by this, cut the small pie up and serve.
Peach blossom sauce
Get some peeled, blanched almonds that have been well crushed with the bread white of some bread, a little ginger and cinnamon, verjuice, and red wine, and some pomegranate juice, adding to all of these things some sandalwood extract. Then thin and pass this mixture through a stamine, and make it sweet with red wine or tart for those who like it like that.
Flying pie
Make a mold for a large pie, and in the bottom make a hole large enough that your fist can pass through, or even bigger if you please, and the sides around it should be slightly higher than the common usage; fill it with flour and cook in an oven. Once it is cooked, open the hole on the bottom and remove the flour; beforehand, prepare another small pie filled with good stuff that has been well cooked and seasoned and that has been made as big as that hole in the large mold; place this pie through the hole into the mold; and in the empty space that remains around the small pie, put some live birds, as many as it will hold; and the birds should be placed in it just before it is to be served; and when it is served before those seated at the banquet, you remove the cover above, and the little birds will fly away. This is done to entertain and amuse your company. And in order that they do not remain disappointed by this, cut the small pie up and serve.
Peach blossom sauce
Get some peeled, blanched almonds that have been well crushed with the bread white of some bread, a little ginger and cinnamon, verjuice, and red wine, and some pomegranate juice, adding to all of these things some sandalwood extract. Then thin and pass this mixture through a stamine, and make it sweet with red wine or tart for those who like it like that.
Introduction. Maestro Martino: The Carneades of Cooks
Luigi Ballerini
The Art of Cooking
Composed by the Eminent Maestro Martino of Como
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
Stefania Barzini
Textual Note
Jeremy Parzen
Selected Bibliography
Index
Luigi Ballerini
The Art of Cooking
Composed by the Eminent Maestro Martino of Como
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
Stefania Barzini
Textual Note
Jeremy Parzen
Selected Bibliography
Index
Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes, by Lilia Zaouali
The Spice Route: A History, by John Keay
Eating Right in the Renaissance, by Ken Albala
The Spice Route: A History, by John Keay
Eating Right in the Renaissance, by Ken Albala