[Sca-cooks] Martino was Re: Happy about Scappi
selene at earthlink.net
Thu Jan 15 21:47:47 PST 2009
I like it very much. The new translation's editor, Prof. Luigi
Ballerini, lectured for the Culinary Historians of Southern Calfornia
when it came out and signed my copy. When Renata and I told him about
actually using it as a cookbook and why, he wanted an invitation to a
feast. We had better throw one some time soon! He also went on about
peacocks served with the skin on but not in my kitchen bub. 1.
salmonella, 2. protected species in L.A. County.
Amazon lets you look inside:
Maria Buchanan wrote:
> Hey all. What's everyone's view on the book Art of Cooking: The First Modern Cookery Book? I bought it recently and haven't gotten it yet, but I'm waiting a little impatiently. I also recently bought a book called DaVinci's Kitchen, which is really good, and one called The Renaissance of Italian cooking, which I'm also waiting for.
> I'm really enjoying DaVinci's Kitchen. I'm hoping the other two are good. Anyone have them?
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