Coupon
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


Overview -

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.  Read more...


 
Paperback
  • $47.95
  • 20% off for Members: Get the Club Price
    $ 38.36

Add to Cart + Add to Wishlist

In Stock Online.

FREE Shipping for Club Members
 
> Check In-Store Availability

In-Store pricing may vary

 
 
New & Used Marketplace 13 copies from $31.92
 
 
 

More About The Opera of Bartolomeo Scappi (1570) by Terence Scully
 
 
 
Overview

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 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.


 
Details
  • ISBN-13: 9781442611481
  • ISBN-10: 1442611480
  • Publisher: University of Toronto Press
  • Publish Date: March 2011
  • Page Count: 787

Series: Lorenzo Da Ponte Italian Library

Related Categories

Books > History > Europe - Renaissance

 
BAM Customer Reviews