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The Opera of Bartolomeo Scappi (1570): L'arte et prudenza d'un maestro Cuoco (The Art and Craft of a Master Cook)
     

The Opera of Bartolomeo Scappi (1570): L'arte et prudenza d'un maestro Cuoco (The Art and Craft of a Master Cook)

by Terence Scully
 

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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.

Overview

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.

Editorial Reviews

Times Higher Education Book of the Week, April 2009 - Robert Applebaum
‘Terence Scully has done a beautiful job preparing this book. This is the first translation into English; it is highly readable, and many fans of cooking will enjoy sifting through its voluminous entries … With a number of books on the history of cuisine to his credit, Terence Scully … is, beyond question, a culinary expert.’
Renaissance Quarterly - Deborah L. Krohn
‘Scully’s volume makes a monumental contribution to the burgeoning field of Renaissance and early modern food studies and … has much to contribute to contemporary discussions of material and cultural history.’
Medium Aerum
‘[The Opera of Bartolomeo Scappi] provides information on hundreds of topics ranging from how to prepare frog’s legs for popes to the preparation of pickled tuna and a potion of dried figs, jujubes, currants, and liquorice for the sick. The detailed annotation makes this a valuable source of factual information that can illumine the whole world of late medieval and Renaissance cookery.’

Product Details

ISBN-13:
9780802096241
Publisher:
University of Toronto Press, Scholarly Publishing Division
Publication date:
12/30/2008
Series:
Lorenzo Da Ponte Italian Library Series
Pages:
800
Product dimensions:
6.40(w) x 9.10(h) x 1.90(d)

Meet the Author

Terence Scully is a professor emeritus in the Department of Languages and Literatures at Wilfrid Laurier University.

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