[Sca-cooks] Martino was Re: Happy about Scappi
johnnae at mac.com
Fri Jan 16 07:39:22 PST 2009
You probably should also take a look at:
the Octavo cd version of Martino also.
"Martino’s work has a particular importance, as it is the major source
for the recipes in the first epicure’s handbook to be published in
Europe, De Honesta Voluptate (On Virtuous Pleasure) of 1473-75 by the
Vatican librarian known as “Il Platina.” Platina’s printed book appeared
in numerous editions and exerted a wide influence; Martino’s work
survives only in a single manuscript, now in the Library of Congress.
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. " NOW $40 plus S/H
Then we could also talk about the full Italian versions by Benporat also.
Those are available too, but of course the Euro is still high versus the
Barbara Benson wrote:
>>> Maria Buchanan wrote:
>>>> Hey all. What's everyone's view on the book Art of Cooking: The First
>>>> Modern Cookery Book?
> I have it and have utilized it as a resource for a feast, and I love
> it. I have redacted several things out of it and plan on doing more. I
> find it fascinating and for the feast I ended up doing much of my
> research with it, a copy of Platina and Cuco Neapolitain sitting in
> front of me, constantly cross referencing. The Martino book actually
> has the entirety of Art of Cooking and then selections from 2 later
> publications/rip-offs of the text. The editors have only included
> recipes that they feel significantly diverge from the original.
> I have started an A&S project that will have comparisons of the same
> recipe from the different sources for comparison, the idea being to
> understand how recipes evolved and changed from book to book. To hit a
> fine line between being labeled a tease and posting too much
> information, here is an example of one of the dishes I did for the
> feast and it's comparison:
> Platina 8:50 – Snacks
> Grind up a little Parmesan cheese, not too hard, and the same amount
> of fresh cheese. Beat two egg whites. Mix in whole raisins, cinnamon,
> ginger and saffron, and fold into meal which has been worked and
> spread out well to the size you want. Then cook it in an oven, not too
> much, for it will be more pleasant thus. They, however, are of little
> nourishment, are slowly digested, induce blockages, and create stone.
> Neapolitan: 159 – Offelle
> Get good soft cheese with little salt, and have it grated; get eggs,
> whole raisins, cinnamon, ginger and saffron, mix all this together and
> make this filling rather thick; get a thin pastry dough as for lasagna
> and bind [i.e., wrap] the filling in the dough like lasagna. Making
> them large or small as you wish, yellowing the top; bake in an oven
> that is not too hot; they should not be overcooked.
> Martino: Chapter 4 – How to make Offella
> Take some good Parmesan cheese that has not been overly aged, and a
> bit of another type of fresh cheese, and grate, adding some egg
> whites, whole raisins, some cinnamon, ginger, and a bit of saffron.
> Mix all these things, incorporating well, and make sure that this
> filling is slightly thick. Then take a thin dough, like that used for
> making lasagna, and wrap the offelle in this dough, making them large,
> medium-sized, or small, as you wish, giving them some yellow coloring
> on top with saffron, or whatever other color you wish; and cook them
> in the oven, and be careful that the oven is not too hot. Because they
> should not be overcooked.
> They are quite obviously the same dish, and you can see the
> instructions vary quite a bit. I think I need a better translation of
> Platina before I go any further into this. Comparing the texts I have
> become very suspicious of the translation I have (the Pegasus Press
> version). Has anyone been able to compare different translations of De
> My, I guess this has gotten a bit lengthy. Sorry.
> Serena da Riva
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