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The Art of Cooking
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DescriptionMaestro 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 rec...
Description
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.
Brief Excerpt
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.
Contents
Introduction. Maestro Martino: The Carmeades 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
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.
Brief Excerpt
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.
Contents
Introduction. Maestro Martino: The Carmeades 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
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