Maestro Martino of ComoCritiques

The Martino de Como recipes translated to modern English with 50 redy-to-use recipes. The manuscript source is parallel to the Epulario source used in 1598 and gives interesting window on errors made in that translation.

The Eminent Maestro Martino of Como, edited Luigi Ballerini, trans Jeremy Parzen, recipes by Stefania Barzini. This book is the first known culinary guide to specify cooking times & techniques, utensils, & amounts. It is surprisingly like a modern cookbook despite its original publication in 15th century Italy. Parzen’s is the first English translation of the complete corpus. Martino is known to have influenced Platina – some say Platina plagiarized many of his recipes from Martino. Introductory essay & notes, 46pp. Text trans from Italian, plus 50 redacted recipes. Brief biblio, index, 200 p, hc w/d jacket.