Antonio Latini’s &quot;The Modern Steward, or The Art of Preparing Banquets Well&quot;: A Complete English Translation

Tommaso Astarita

doi:10.2307/j.ctv1h9djkw

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Bibliographic data

Edition: 1/2021
Copyright Year: 2021
ISBN-Print: 978-1-64189-334-3
ISBN-Online: 978-1-64189-335-0
Publisher: Arc Humanities Press, Yorkshire
Series: Foundations
Language: English
Pages: 454
Product Type: Edited Book

1. Contents No access
2. List of Illustrations No access
3. Acknowledgements No access
Introduction No access Pages 1 - 20
1. 1. ON THE DIGNITY OF THE STEWARD No access
  2. TREATISE I: On the Art and Craft of Carving No access
  3. TREATISE II: Of the Suckling Calf and its Condiments, by Parts. No access
  4. TREATISE III: Of the ordinary or country calf; its qualities and cooking. No access
  5. TREATISE IV: Of various birds, both domesticated and wild. No access
  6. TREATISE V: Of boiled meat and its quality. No access
  7. 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. No access
  8. TREATISE VII: Of various royal soups [zuppe]. No access
  9. TREATISE VIII: Of various morsels, broths, and extracts, very nourishing, and beneficial also for the convalescent. No access
  10. TREATISE IX: Of roasts, and how to make them very good. No access
  11. TREATISE X: Of various fried dishes, to be cooked for various banquets. No access
  12. 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. No access
  13. 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. No access
  14. TREATISE XIII: Here we teach an easy way to make covered tarts, or royal pizze, with their doses, which will easily serve eight people. No access
  15. TREATISE XIV: Of various sauces and condiments. No access
  16. TREATISE XV: To make perfumes in various ways. No access
  17. TREATISE XVI: In which we teach how to prepare various sorts of perfumed vinegars, very nourishing and of great usefulness to human bodies. No access
  18. TREATISE XVII: Of various ways to keep different types of fruit for the whole year. No access
  19. TREATISE XVIII: Of various triumphs to be placed on tables when there are house guests, weddings, or other occasions that might occur. No access
1. 1. TREATISE I: Of the nature of fish, its seasons, quality, and cooking. No access
  2. TREATISE II: Of boiled fish. No access
  3. TREATISE III: Of various lean stews for all those times when fat eating is forbidden. No access
  4. TREATISE IV: Of noble and appetizing roasts made with various fish, and of the manner of preparing them so that they be most exquisite. No access
  5. TREATISE V: Of fried fish. No access
  6. TREATISE VI: In which we teach how to make lean pies of all sorts. No access
  7. TREATISE VII: Of a few lean soups, tasty and nourishing, for use in all occasions. No access
  8. TREATISE VIII: In which we show how to make lean tarts and covered tarts, good and exquisite. No access
  9. TREATISE IX: Of lean composite dishes. No access
  10. TREATISE X: Of eggs, their quality and cooking, and of how to make various frittate, to be used in any situation. No access
  11. TREATISE XI: Of milk, its quality and cooking. No access
  12. TREATISE XII: Of various maccheroni, lasagne, small gnocchi, and of how to make them very well. No access
  13. TREATISE XIII: In which we teach how to make different types of zeppole and fritters. No access
  14. TREATISE XIV: In which we teach how to make lean blancmange, and similar preparations. No access
  15. TREATISE XV: Of various fish salads and jellies. No access
  16. 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. No access
  17. TREATISE XVII: Of various tasty sauces and condiments, and of how to prepare them perfectly. No access
  18. TREATISE XVIII: How to make a Milan-style ciambuglione. No access
  19. TREATISE XIX: In which we teach how to clarify sugar and how to cook various things in syrup. No access
  20. TREATISE XX: Of various types of sorbetti or iced waters. No access
  21. TREATISE XXI: Of various garnishes for lean dishes, and fish condiments. No access
  22. TREATISE XXII: Of some cold display dishes, useful for any occasion. No access
  23. TREATISE XXIII: Of various wines, and their discoverers. No access
  24. TREATISE XXIV: Of banquets. No access
  25. TREATISE: of a few good rules for the kitchen. No access
Measurements and Glossary No access Pages 435 - 440
Works Cited No access Pages 441 - 444