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Sammelband Kein Zugriff
Antonio Latini’s "The Modern Steward, or The Art of Preparing Banquets Well"
A Complete English Translation- Herausgeber:innen:
- Reihe:
- Foundations
- Verlag:
- 2021
Zusammenfassung
Latini’s masterpiece of Baroque cooking and household management was the first book to publish recipes using tomatoes and chilli peppers. This first complete English translation presents the text with contextual introduction and notes to aid the reader’s understanding.
The Modern Steward was published in Naples in 1692-94, when the city was a major cultural centre. It includes a wealth of recipes, plus discussions of the kitchen and serving staff, setting the table, menus, protocol, entertainment, and wines. There are also sections on health, accounts of specific banquets, and even a description of an eruption of Vesuvius. It is the last great book of the Italian Renaissance and Baroque cooking tradition. Latini was also interested in local ingredients and customs, and open to new French trends. The book will interest historians of early modern Italy, food, material culture, and the social and cultural life of the European elites, as well as connoisseurs of fine dining, and cooks.
Publikation durchsuchen
Bibliographische Angaben
- Auflage
- 1/2021
- Copyrightjahr
- 2021
- ISBN-Print
- 978-1-64189-334-3
- ISBN-Online
- 978-1-64189-335-0
- Verlag
- Arc Humanities Press, Yorkshire
- Reihe
- Foundations
- Sprache
- Englisch
- Seiten
- 454
- Produkttyp
- Sammelband
Inhaltsverzeichnis
KapitelSeiten
- Contents Kein Zugriff
- List of Illustrations Kein Zugriff
- Acknowledgements Kein Zugriff
- Introduction Kein Zugriff Seiten 1 - 20
- ON THE DIGNITY OF THE STEWARD Kein Zugriff
- TREATISE I: On the Art and Craft of Carving Kein Zugriff
- TREATISE II: Of the Suckling Calf and its Condiments, by Parts. Kein Zugriff
- TREATISE III: Of the ordinary or country calf; its qualities and cooking. Kein Zugriff
- TREATISE IV: Of various birds, both domesticated and wild. Kein Zugriff
- TREATISE V: Of boiled meat and its quality. Kein Zugriff
- TREATISE VI: Of some noble stews [minestre] which may be served in any banquet; here we teach an easy manner of making them very good. Kein Zugriff
- TREATISE VII: Of various royal soups [zuppe]. Kein Zugriff
- TREATISE VIII: Of various morsels, broths, and extracts, very nourishing, and beneficial also for the convalescent. Kein Zugriff
- TREATISE IX: Of roasts, and how to make them very good. Kein Zugriff
- TREATISE X: Of various fried dishes, to be cooked for various banquets. Kein Zugriff
- TREATISE XI: Of how to make pies of all sorts, with or without cover, in which we teach how much flour, sugar, and lard, and how many eggs, should be used. Kein Zugriff
- TREATISE XII: In which we teach the way to make composite dishes for all occasions that may arise, to instruct stewards and whoever delights in banquets, in how properly and promptly to arrange a table. Kein Zugriff
- TREATISE XIII: Here we teach an easy way to make covered tarts, or royal pizze, with their doses, which will easily serve eight people. Kein Zugriff
- TREATISE XIV: Of various sauces and condiments. Kein Zugriff
- TREATISE XV: To make perfumes in various ways. Kein Zugriff
- TREATISE XVI: In which we teach how to prepare various sorts of perfumed vinegars, very nourishing and of great usefulness to human bodies. Kein Zugriff
- TREATISE XVII: Of various ways to keep different types of fruit for the whole year. Kein Zugriff
- TREATISE XVIII: Of various triumphs to be placed on tables when there are house guests, weddings, or other occasions that might occur. Kein Zugriff
- TREATISE I: Of the nature of fish, its seasons, quality, and cooking. Kein Zugriff
- TREATISE II: Of boiled fish. Kein Zugriff
- TREATISE III: Of various lean stews for all those times when fat eating is forbidden. Kein Zugriff
- TREATISE IV: Of noble and appetizing roasts made with various fish, and of the manner of preparing them so that they be most exquisite. Kein Zugriff
- TREATISE V: Of fried fish. Kein Zugriff
- TREATISE VI: In which we teach how to make lean pies of all sorts. Kein Zugriff
- TREATISE VII: Of a few lean soups, tasty and nourishing, for use in all occasions. Kein Zugriff
- TREATISE VIII: In which we show how to make lean tarts and covered tarts, good and exquisite. Kein Zugriff
- TREATISE IX: Of lean composite dishes. Kein Zugriff
- TREATISE X: Of eggs, their quality and cooking, and of how to make various frittate, to be used in any situation. Kein Zugriff
- TREATISE XI: Of milk, its quality and cooking. Kein Zugriff
- TREATISE XII: Of various maccheroni, lasagne, small gnocchi, and of how to make them very well. Kein Zugriff
- TREATISE XIII: In which we teach how to make different types of zeppole and fritters. Kein Zugriff
- TREATISE XIV: In which we teach how to make lean blancmange, and similar preparations. Kein Zugriff
- TREATISE XV: Of various fish salads and jellies. Kein Zugriff
- TREATISE XVI: In which we teach how to cook and season dishes without spices, and we also speak of the virtues of parsley and thyme. Kein Zugriff
- TREATISE XVII: Of various tasty sauces and condiments, and of how to prepare them perfectly. Kein Zugriff
- TREATISE XVIII: How to make a Milan-style ciambuglione. Kein Zugriff
- TREATISE XIX: In which we teach how to clarify sugar and how to cook various things in syrup. Kein Zugriff
- TREATISE XX: Of various types of sorbetti or iced waters. Kein Zugriff
- TREATISE XXI: Of various garnishes for lean dishes, and fish condiments. Kein Zugriff
- TREATISE XXII: Of some cold display dishes, useful for any occasion. Kein Zugriff
- TREATISE XXIII: Of various wines, and their discoverers. Kein Zugriff
- TREATISE XXIV: Of banquets. Kein Zugriff
- TREATISE: of a few good rules for the kitchen. Kein Zugriff
- Measurements and Glossary Kein Zugriff Seiten 435 - 440
- Works Cited Kein Zugriff Seiten 441 - 444
