{"product_id":"the-art-of-cooking-the-first-modern-cookery-book-volume-14-hardcover-1","title":"The Art of Cooking: The First Modern Cookery Book Volume 14 - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMaestro Martino of Como\u003c\/b\u003e (Author), \u003cb\u003eLuigi Ballerini\u003c\/b\u003e (Editor), \u003cb\u003eJeremy Parzen\u003c\/b\u003e (Translator)\u003c\/p\u003e\u003cp\u003eMaestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, \u003ci\u003eThe Art of Cooking, \u003c\/i\u003eis 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. \u003cbr\u003e\u003cbr\u003e\u003ci\u003eThe Art of Cooking, \u003c\/i\u003eunlike 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.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eSurely 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, \u003ci\u003eThe Art of Cooking \u003c\/i\u003eplaces 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, \u003ci\u003eGourmet Magazine\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eI applaud the publication of \u003ci\u003eThe Art of Cooking\u003c\/i\u003e 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 \u003ci\u003eThe Italian Baker\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eThis 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 \u003ci\u003eFood Culture in Italy\u003c\/i\u003e\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eSurely 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, \u003ci\u003eThe Art of Cooking \u003c\/i\u003eplaces 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, \u003ci\u003eGourmet Magazine\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"I applaud the publication of \u003ci\u003eThe Art of Cooking\u003c\/i\u003e 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 \u003ci\u003eThe Italian Baker\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"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 \u003ci\u003eFood Culture in Italy\u003c\/i\u003e\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eA noted poet, translator, and literary scholar, \u003cb\u003eLuigi Ballerini \u003c\/b\u003eteaches medieval and modern Italian literature at the University of California, Los Angeles. His edition of Artusi's \u003ci\u003eScience in the Kitchen \u003c\/i\u003ewas published in 2003. \u003cb\u003eJeremy Parzen\u003c\/b\u003e is a food historian, freelance writer, and musician. His translations include Marinetti's \u003ci\u003eThe Untameables \u003c\/i\u003e(1994), Goldoni's \u003ci\u003eThe Coffee House \u003c\/i\u003e(1998), and Bolzoni's \u003ci\u003eThe Gallery of Memory \u003c\/i\u003e(2001). \u003cb\u003eStefania Barzini \u003c\/b\u003elives 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, \u003ci\u003eFood and the Movies. \u003c\/i\u003eShe also teaches cooking and gastronomy at her own school, Al Castello.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 216\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.81 x 9.02 x 7.38 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 03, 2005\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45775557427397,"sku":"9780520232716","price":70.11,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0757\/6718\/5605\/files\/s2wU8xIoAe9780520232716_f3ae3bcc-7d3e-4743-9354-368f99691d9d.webp?v=1770534921","url":"https:\/\/selloorium.com\/products\/the-art-of-cooking-the-first-modern-cookery-book-volume-14-hardcover-1","provider":"Selloorium","version":"1.0","type":"link"}