Maestro Martino of Como

The Eminent Maestro Martino of Como, edited Luigi Ballerini, trans Jeremy Parzen, recipes by Stefania Barzini. This book is the first known culinary guide to specify cooking times & techniques, utensils, & amounts. It is surprisingly like a modern cookbook despite its original publication in 15th century Italy. Parzen’s is the first English translation of the complete corpus. Martino is known to have influenced Platina – some say Platina plagiarized many of his recipes from Martino. Introductory essay & notes, 46pp. Text trans from Italian, plus 50 redacted recipes. Brief biblio, index, 200 p, hc w/d jacket.… (més)