[Sca-cooks] Martino was Re: Happy about Scappi
kiridono at gmail.com
Fri Jan 16 05:21:04 PST 2009
OK...it wasn't the one I was thinking of, but I have that one as well...and
was very impressed with the background material. Again, I haven't had a
chance to cook anything from it...but am very excited to have it! I've
found a lot of recipes from Platina in it...but then we already knew that
Platina plagiarised Martino, so what can I say!
On Fri, Jan 16, 2009 at 12:47 AM, Susan Fox <selene at earthlink.net> wrote:
> 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.
> 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?
More information about the Sca-cooks