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The Art of Cooking
  • Language: en
  • Pages: 208

The Art of Cooking

Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, i...

Maestro Martino da Como e la cultura gastronomica del Rinascimento
  • Language: it
  • Pages: 158

Maestro Martino da Como e la cultura gastronomica del Rinascimento

  • Type: Book
  • -
  • Published: 1990
  • -
  • Publisher: Unknown

None

Storia Della Cucina
  • Language: it
  • Pages: 36

Storia Della Cucina

Fonte: Wikipedia. Pagine: 35. Capitoli: Alimentazione medievale, Cucina azteca, Maestro Martino da Como, Cucina israeliana, Cucina greca, Pellegrino Artusi, Cucina nell'antica Roma, Bartolomeo Sacchi, Cucina bizantina, Cucina borghese, Nicolas Appert, Apicio, Liber de coquina, Monzu, Tetrafarmacum. Estratto: Con alimentazione medievale ci si riferisce ai cibi, alle abitudini alimentari, ai metodi di cottura e in generale alla cucina di varie culture europee nel corso del Medioevo, un'epoca che si estende, per convenzione, dal 476 al 1492. In tale periodo le diete e la cucina cambiavano a seconda delle varie zone dell'Europa e tali cambiamenti posero le basi della moderna cucina europea. I ce...

Italian Literature Before 1900 in English Translation
  • Language: en
  • Pages: 1150

Italian Literature Before 1900 in English Translation

"Italian Literature before 1900 in English Translation provides the most complete record possible of texts from the early periods that have been translated into English, and published between 1929 and 2008. It lists works from all genres and subjects, and includes translations wherever they have appeared across the globe. In this annotated bibliography, Robin Healey covers over 5,200 distinct editions of pre-1900 Italian writings. Most entries are accompanied by useful notes providing information on authors, works, translators, and how the translations were received. Among the works by over 1,500 authors represented in this volume are hundreds of editions by Italy's most translated authors - Dante Alighieri, [Niccoláo] Machiavelli, and [Giovanni] Boccaccio - and other hundreds which represent the author's only English translation. A significant number of entries describe works originally published in Latin. Together with Healey's Twentieth-Century Italian Literature in English Translation, this volume makes comprehensive information on translations accessible for schools, libraries, and those interested in comparative literature."--Pub. desc.

Italian Cuisine
  • Language: en
  • Pages: 400

Italian Cuisine

This magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Thematically organized and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today.

The Cookbook Library
  • Language: en
  • Pages: 344

The Cookbook Library

This gorgeously illustrated volume began as notes on the collection of cookbooks and culinary images gathered by renowned cookbook author Anne Willan and her husband Mark Cherniavsky. From the spiced sauces of medieval times to the massive roasts and ragoûts of Louis XIV’s court to elegant eighteenth-century chilled desserts, The Cookbook Library draws from renowned cookbook author Anne Willan’s and her husband Mark Cherniavsky’s antiquarian cookbook library to guide readers through four centuries of European and early American cuisine. As the authors taste their way through the centuries, describing how each cookbook reflects its time, Willan illuminates culinary crosscurrents among the cuisines of England, France, Italy, Germany, and Spain. A deeply personal labor of love, The Cookbook Library traces the history of the recipe and includes some of their favorites.

Encyclopedia of Pasta
  • Language: en
  • Pages: 400

Encyclopedia of Pasta

Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati—pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume is the first book to provide a complete history of pasta in Italy, telling its long story via the extravagant variety of shapes it takes and the even greater abundance of names by which it is known. Food scholar Oretta Zanini De Vita traveled to every corner of her native Italy, recording oral histories, delving into long-forgotten family cookbooks, and searching obscure archives to produce this rich and uniquely personal compendium of historical and geographical information. For each entry she includes the prima...

The Opera of Bartolomeo Scappi (1570)
  • Language: en
  • Pages: 800

The Opera of Bartolomeo Scappi (1570)

Bartolomeo Scappi (c. 1500-1577) 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 an apprentice on the full craft of fine cuisine, its methods, ingredients, and recipes. Accompanying his book was a set of unique and precious engravings that show the ideal kitchen of his day, its operations and myriad utensils, and are exquisitely reproduced in this volume. Scappi's Opera presents more than one thousand recipes along with menus t...

Milk-- Beyond the Dairy
  • Language: en
  • Pages: 384

Milk-- Beyond the Dairy

The subject this year revolves around milk and milk products, their uses in food and cookery through the ages and, as important, their substitutes. This broad definition gives rise to a very wide range of essays and studies. including: The hierarchy of milk in the Renaissance and Marsilio Ficino on the rewards of old age.