L'arte et prudenza d'un maestro cuoco (The Art and Craft of a Master Cook)
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Köp båda 2 för 728 krTerence Scully has done a beautiful job preparing this book. This is the first translation into English; it is highly readable, and many fans of cooking will enjoy sifting through its voluminous entries With a number of books on the history of cuisine to his credit, Terence Scully is, beyond question, a culinary expert. -- Robert Applebaum * Times Higher Education Book of the Week, April 2009 * Scullys volume makes a monumental contribution to the burgeoning field of Renaissance and early modern food studies and has much to contribute to contemporary discussions of material and cultural history. -- Deborah L. Krohn * Renaissance Quarterly * [The Opera of Bartolomeo Scappi] provides information on hundreds of topics ranging from how to prepare frogs legs for popes to the preparation of pickled tuna and a potion of dried figs, jujubes, currants, and liquorice for the sick. The detailed annotation makes this a valuable source of factual information that can illumine the whole world of late medieval and Renaissance cookery. -- Medium Aerum
Terence Scully is a professor emeritus of Surgery and Health Policy, Management & Evaluation at the University of Toronto.