Gather The Opera Of Bartolomeo Scappi (1570): LArte Et Prudenza DUn Maestro Cuoco (the Art And Craft Of A Master Cook) Penned By Bartolomeo Scappi Accessible In File

far one of the best medieval cookbooks I have ever read, Scappi was a genius!

I had the opportunity to participate in an SCA society for Creative Anachronism feast that centered on this book.
Everything from the ham with wine sauce, simple melon dishes, to the hot chicken pies, tarts, etc, were wonderful.

It's a healthy price but worth every single penny! Bartolomeo Scappi c,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 ofrecipes 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.
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