In his informative, if ponderous, introduction, Ballerini offers a window into the life of 15th-century culinary whiz Maestro Martino, who's credited by most scholars to be the father of modern Italian cookery. As a chef to one of Milan's most important families, Martino had the most far-reaching influence of any chef of his day. Much of what we know about Martino comes from the writings of his friend Platina, who recorded many of Martino's greatest recipes and culinary advice in a book called The Art of Cooking. Those recipes-and others culled from obscure Martino-Platina texts-are faithfully reproduced in this highly entertaining, if sometimes uneven, volume. Only the most die-hard culinary enthusiasts may attempt Martino's Eel Torte or his Lenten Caviar Pottage, and recipes like Flying Pie, which incorporates live birds that fly away when the cover is removed, are, as Martino notes, just "for amusement." But much of the advice in chapter six, "How to Cook Eggs in Every Way," remains salient today. In addition, there are dozens of recipes that even novice chefs could attempt, such as the Roman-Style Macaroni with fresh-grated pecorino romano and the fennel-rich Fried Squash. Whether attempted at home or not, these recipes offer readers something far more compelling than practicality: a fascinating glimpse into a long-departed world where Papal Torte (a cheesy dish containing capon and "fatty, well-cooked veal teat") was served for breakfast and chefs for the upper classes needed to know not only how to cook tasty meals, but also the fine art of flamboyant presentation (i.e., "How to Dress a Peacock with All Its Feathers, so That When Cooked, It Appears to Be Alive and Spews Fire from Its Beak").
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"Surely one of the most significant writings ever concerning the origins and methods of Western cookery. As a pure cookbook, it is a collection of Maestro Martino of Como's precise, workable recipes, each preaching the value and preservation of basic flavorsa revolutionary concept for his time. As an historical resource, The Art of Cooking places the Maestro's food comfortably within its Renaissance context while at the same time establishing his steady march into culinary modernism. An invaluable book."Fred Ferretti, former "Gourmet at Large" columnist, Gourmet Magazine
"I applaud the publication of The Art of Cooking by Maestro Martino. With this fine translation of his culinary opus, Martino will be restored to his rightful place in gastronomical history. Stefania Barzinis adaptations for the contemporary palate will surely inspire many readers to try their hands in the kitchen."Carol Field, food critic, author of The Italian Baker
"This book will make available to a large public one of the most important culinary treatises in the history of Western cuisine."Fabio Parasecoli, author of Food Culture in Italy
From the Back Cover
"Surely one of the most significant writings ever concerning the origins and methods of Western cookery. As a pure cookbook, it is a collection of Maestro Martino of Como's precise, workable recipes, each preaching the value and preservation of basic flavors―a revolutionary concept for his time. As an historical resource, The Art of Cooking places the Maestro's food comfortably within its Renaissance context while at the same time establishing his steady march into culinary modernism. An invaluable book."―Fred Ferretti, former "Gourmet at Large" columnist, Gourmet Magazine
"I applaud the publication of The Art of Cooking by Maestro Martino. With this fine translation of his culinary opus, Martino will be restored to his rightful place in gastronomical history. Stefania Barzini’s adaptations for the contemporary palate will surely inspire many readers to try their hands in the kitchen."―Carol Field, food critic, author of The Italian Baker
"This book will make available to a large public one of the most important culinary treatises in the history of Western cuisine."―Fabio Parasecoli, author of Food Culture in Italy
About the Author
A noted poet, translator, and literary scholar, Luigi Ballerini teaches medieval and modern Italian literature at the University of California, Los Angeles. His edition of Artusi's Science in the Kitchen was published in 2003. Jeremy Parzen is a food historian, freelance writer, and musician. His translations include Marinetti's The Untameables (1994), Goldoni's The Coffee House (1998), and Bolzoni's The Gallery of Memory (2001). Stefania Barzini lives and works in Rome. A food historian and TV journalist for Gambero Rosso, the Italian National Food Channel, she is the author of a forthcoming book, Food and the Movies. She also teaches cooking and gastronomy at her own school, Al Castello.
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Recipes from the Book: Flying pie Make a mold for a large pie, and in the bottom make a hole large enough that your fist can pass through, or even bigger if you please, and the sides around it should be slightly higher than the common usage; fill it with flour and cook in an oven. Once it is cooked, open the hole on the bottom and remove the flour; beforehand, prepare another small pie filled with good stuff that has been well cooked and seasoned and that has been made as big as that hole in the large mold; place this pie through the hole into the mold; and in the empty space that remains around the small pie, put some live birds, as many as it will hold; and the birds should be placed in it just before it is to be served; and when it is served before those seated at the banquet, you remove the cover above, and the little birds will fly away. This is done to entertain and amuse your company. And in order that they do not remain disappointed by this, cut the small pie up and serve. Peach blossom sauce Get some peeled, blanched almonds that have been well crushed with the bread white of some bread, a little ginger and cinnamon, verjuice, and red wine, and some pomegranate juice, adding to all of these things some sandalwood extract. Then thin and pass this mixture through a stamine, and make it sweet with red wine or tart for those who like it like that.
