The art of cooking [electronic resource] : the first modern cookery book / composed by Maestro Martino ; edited and with an introduction by Luigi Ballerini ; translated and annotated by Jeremy Parzen ; & with fifty modernized recipes by Stefania Barzini.
The original text of Maestro Martino of Como's treatise on Renaissance cookery is provided in this unusual cookbook that features fifty modernized recipes of the original dishes, accompanied by commentary that places the work within the context of the era.
Saved in:
| Online Access: |
Full Text (via De Gruyter) |
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| Main Author: | |
| Other Authors: | , , |
| Other title: | Libro de arte coquinaria. English. |
| Format: | Electronic eBook |
| Language: | English Italian |
| Published: |
Berkeley :
University of California Press,
2005.
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| Series: | California studies in food and culture ;
14. |
| Subjects: |
Internet
Full Text (via De Gruyter)Online
| Call Number: |
TX723 .M3126513 2005eb
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| TX723 .M3126513 2005eb | Available |