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The Art of Cooking
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Table of Contents

Introduction. Maestro Martino: The Carneades of Cooks Luigi Ballerini The Art of Cooking Composed by the Eminent Maestro Martino of Como How to Make Every Sort of Victual How to Make Every Type of Sauce How to Make Every Sort of Torte How to Make Every Sort of Fritter How to Cook Eggs in Every Way How to Cook Every Type of Fish The Riva del Garda Recipes The Neapolitan Recipes Maestro Martino Today: Fifty Modernized Recipes Stefania Barzini Textual Note Jeremy Parzen Selected Bibliography Index

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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