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The Opera of Bartolomeo Scappi (1570) : l'arte et prudenza d'un maestro cuoco
"Bartolomeo Scappi (c. 1500-77) was arguably the most famous chef of the Italian Renaissance. He oversaw the preparation of meals for several Cardinals and was such a master of his profession that he became the personal cook for two popes. At the culmination of his prolific career he compiled t...
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| Main Author: | |
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| Other Authors: | |
| Format: | Book |
| Language: | English Italian |
| Published: |
Toronto :
University of Toronto Press,
c2008.
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| Series: | Lorenzo da Ponte Italian library
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| Subjects: | |
| Online Access: | Table of contents |
| Summary: |
"Bartolomeo Scappi (c. 1500-77) was arguably the most famous chef of the Italian Renaissance. He oversaw the preparation of meals for several Cardinals and was such a master of his profession that he became the personal cook for two popes. At the culmination of his prolific career he compiled the largest cookery treatise of the period to instruct his apprentice on the full craft of fine cuisine, its methods, ingredients, and recipes. Accompanying his book - and exquisitely reproduced in this volume - was a set of unique and precious engravings that show the ideal kitchen of his day, its operations, and myriad utensils." "Scappi's Opera presents more than one thousand recipes along with menus that comprise up to a hundred dishes, while also commenting on a cook's responsibilities. Scappi also included a fascinating account of a pope's funeral and the complex procedures for feeding the cardinals during the ensuing conclave. His recipes inherit medieval culinary customs, but also anticipate modern Italian cookery with a segment of 230 recipes for pastry of plain and flaky dough (torte, ciambelle, pastizzi, crostate) and pasta (tortellini, tagliatelli, struffoli, ravioli, pizza)." "Terence Scully presents 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."--BOOK JACKET. |
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| Physical Description: |
vii, 787 pages : illustrations, portraits ; 24 cm. |
| Bibliography: |
Includes bibliographical references (p. 668-682) and indexes. |
| ISBN: |
9780802096241 0802096247 9781442611481 1442611480 |