The Art of Cooking: The First Modern Cookery Book Volume 14 (First Edition, with Fifty Modernized Recipes by Stefania Barzini)

"Surely one of the most significant writings ever concerning the origins and methods of Western cookery. As a pure cookbook, it is a collection of Maestro Martino of Como's precise, workable recipes, each preaching the value and preservation of basic flavors--a revolutionary concept for his time. As an historical resource, "The Art of Cooking "places the Maestro's food comfortably within its Renaissance context while at the same time establishing his steady march into culinary modernism. An invaluable book."--Fred Ferretti, former "Gourmet at Large" columnist, "Gourmet Magazine" "I applaud the publication of "The Art of Cooking" by Maestro Martino. With this fine translation of his culinary opus, Martino will be restored to his rightful place in gastronomical history. Stefania Barzini's adaptations for the contemporary palate will surely inspire many readers to try their hands in the kitchen."--Carol Field, food critic, author of "The Italian Baker" "This book will make available to a large public one of the most important culinary treatises in the history of Western cuisine."--Fabio Parasecoli, author of "Food Culture in Italy"