[Sca-cooks] Zanzarelli

[Johnna Holloway]

Bill Fisher wrote: Which book? I need some Martino! Cadoc

You might like these if you need some Martino---

>Not only is California releasing an edition of Martino
>The Eminent Maestro Martino of Como
>The Art of Cooking
>The First Modern Cookery Book
>California Studies in Food and Culture, 14
>Edited and with an Introduction by Luigi Ballerini, Translated and
>Annotated by Jeremy Parzen, and with Fifty Modernized Recipes by
>Stefania Barzini
>http://www.ucpress.edu/books/pages/9423.html
>
>But Octavo is releasing a cd version this fall--
>A glimpse into the Italian Renaissance kitchen
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>
Martino, Maestro.   Libro de Arte Coquinaria   Rome, 1450-60

> An exemplary work in this genre, contemporary
>with Gutenberg and situated on the cutting edge of the New Gastronomy,
>is the manuscript Libro de Arte Coquinaria (Book on the Art of Cooking)
>by Maestro Martino of Como, sometime cook to the Papal Treasurer.snipped
>This seminal text, in its wonderfully legible humanistic hand, is
>reproduced in breathtaking facsimile in this Octavo Edition, along with
>a new English translation by cookery historian Gillian Riley, which
>brings the cultured savor of this Renaissance masterpiece into a useful
>modern idiom. 176 pages, $35.
>
>http://www.octavo.com/products/ODEforthcoming.html#mrtlac
>
>Johnnae llyn Lewis
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