The art of cooking : 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.

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Bibliographic Details
Uniform Title:Libro de arte coquinaria. English
Main Author: Maestro Martino
Other Authors: Ballerini, Luigi
Parzen, Jeremy
Barzini, Stefania
Language:English
Language of the Original:
Italian
Published: Berkeley : University of California Press, [2005], ©2005.
Subjects:
Cooking, Italian > Early works to 1800.
Cooking > Italy > Early works to 1800.
Genre:
Early works to 1800.
Local Note:
MSU: Purchased with funds provided by the Beatrice V. Grant Endowment Fund.
Physical Description:208 pages ; 23 cm
Format: Book
Contents:
  • 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.