The Opera of Bartolomeo Scappi (1570) : l'arte et prudenza d'un maestro cuoco translated with commentary by Terence Scully

Format:

Book

Author/Creator:

Scappi, Bartolomeo.

Contributor:

Scully, Terence, 1935-

Series:

Lorenzo da Ponte Italian library

Language:

English

Italian

Subjects (All):

Scappi, Bartolomeo.

Scappi, Bartolomeo--Criticism and interpretation.

Cooking--Early works to 1800.

Cooking.

Cooking, Italian--Early works to 1800.

Cooking, Italian.

Cooking--Italy--Early works to 1800.

Rome (Italy)--Social life and customs--16th century.

Rome (Italy).

Physical Description:

vii, 787 pages : illustrations, portraits ; 24 cm.

Place of Publication:

Toronto : University of Toronto Press, c2008.

Language Note:

Includes some text in Italian.

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.

Notes:

Includes bibliographical references (p. 668-682) and indexes.

Local Notes:

HSP Historic Culinary Arts Collection.

ISBN:

9780802096241

0802096247

9781442611481

1442611480

OCLC:

237176962

Publisher Number:

99952114577

99939307628