[Sca-cooks] Scappi information was OMG! SCAPPI IS HERE!!!

[Johnna Holloway]

Only the beginning and end all of Renaissance Italian cookery books.

Bartolomeo Scappi (c. 1500-1577) was the cook for several Cardinals and 
later became the personal cook for two Popes. Unlike other cooks, he 
actually compiled his own cookbook,  which just happens to be "the 
largest cookery treatise of the period to instruct an apprentice on the 
full craft of fine cuisine, its methods, ingredients, and recipes. 
Accompanying his book was a set of unique and precious engravings that 
show the ideal kitchen of his day, its operations and myriad utensils, 
and are exquisitely reproduced in this volume."
If you've done any work with kitchen images you've seen those illustrations.

The book //has  more than one thousand recipes along with menus that 
comprise up to a hundred dishes. It's this huge source of intriguing 
recipes. Many of us bought the Forni volume
in facsimile and have used that volume, but price has made that option 
unattractive.  
https://www.fornieditore.com/flex/FixedPages/IT/ShowOpera.php/L/EN/IDMateria/FF/IDArgomento/-1/SKU/2292%203
To get a taste of what the book offers, see 
http://www.geocities.com/helewyse/
Mistress Helewyse fell in love with the volume and over the past few 
years has done a number of translations using the recipes and posted 
them on her website.

The major problem for most people is that the work was never translated 
into English... until now. Finally Professor Terence Scully has 
completed the first English translation of the work. "His aim is to make 
the recipes and the broad experience of this sophisticated papal cook 
accessible to a modern English audience interested in the culinary 
expertise and gastronomic refinement within the most civilized niche of 
Renaissance society."

Devra will have copies shortly.

Johnnae



Heleen Greenwald wrote:
> What is SCAPPI?
>