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ISBN
| 0520232712 | |
DDC
| 641.594 | |
Tác giả CN
| Martino, Maestro | |
Nhan đề
| The art of cooking : the first modern cookery book / Maestro Martino ; Edited by Luigi Ballerini | |
Thông tin xuất bản
| Berkeley : University of California Press, 2005 | |
Mô tả vật lý
| 216 p. ; cm. | |
Tùng thư
| California studies in food and culture | |
Tóm tắt
| "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."--Jacket. | |
Thuật ngữ chủ đề
| Cooking | |
Thuật ngữ chủ đề
| Cooking -Italy-Early works to 1800. | |
Thuật ngữ chủ đề
| Cooking, Italian -Early works to 1800 | |
Khoa
| Khoa Du lịch và Việt Nam học | |
Tác giả(bs) CN
| Ballerini, Luigi | |
Tác giả(bs) CN
| Barzini, Stefania | |
Tác giả(bs) CN
| Parzen, Jeremy | |
Địa chỉ
| Thư Viện Đại học Nguyễn Tất Thành |
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| 100 | |aMartino, Maestro |
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| 245 | |aThe art of cooking : |bthe first modern cookery book / |cMaestro Martino ; Edited by Luigi Ballerini |
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| 260 | |aBerkeley : |bUniversity of California Press, |c2005 |
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| 300 | |a216 p. ; |ccm. |
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| 490 | |aCalifornia studies in food and culture |
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| 520 | |a"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."--Jacket. |
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| 650 | |aCooking, Italian |vEarly works to 1800 |
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| 690 | |aKhoa Du lịch và Việt Nam học |
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| 700 | |aBallerini, Luigi |eEdited |
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| 700 | |aBarzini, Stefania|eFifty Modernized Recipes |
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| 700 | |aParzen, Jeremy|eTranslated and Annotated |
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| 852 | |aThư Viện Đại học Nguyễn Tất Thành |
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