There are 0 reviews and 0 ratings from the United States. Top reviews from other countries. Translate all reviews to English. Verified Purchase. Onestamente, dopo aver studiato il mondo delle scommesse per un anno e mezzo mi sono ricordato di avere questo libro. Translate review to English. A mio avviso, l'unico eBook di scommesse letto finora che parla in modo chiaro e scorrevole. Report abuse Translate review to English. See all reviews. There's a problem loading this menu right now.
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Author Terence Scully has produced a translation of such scope and such thoroughness that it's hard to imagine anything else happening. Within its hundreds of pages, readers will find a decent translation of a cookbook written in the heyday of Renaissance Rome by a chef who worked with some of the biggest names of the era.
Scappi was writing his cookbook both as a manifesto of what constituted fine eating in his day, but also as an advice book a popular genre at the time to show what one should cook for certain occasions and how. Breaking his book down into sections, Scappi discusses at length pastry, meat and fish dishes, Lenten dishes and adapting non-Lent recipes , desserts, and much more. One entire section deals with the feeding of the sick and weak; such recipes are of great interest to me so I appreciated such exhaustive treatment.
The book also provides a number of sample menus, one of which is a proposed feast for the clergymen selecting a new Pope. He discusses informal and formal meals and how to arrange outdoor feasts. He covers the various courses that either type of meal should involve, what they're called, and how guests should behave during them. He even talks about what sort of servants a household should have and what their roles and responsibilities should be regarding meals and serving. This is Italian cooking in its flowering infancy.
Make no mistake about it--within these many pages lurks a food philosophy and an anthropological study. Scappi covers every single foodstuff his society knew and cooking techniques from all over Europe and beyond. He briefly discusses the exotic ingredients coming out of the New World, and more extensively covers alchemical-sounding preparations meant to cure illnesses and balance humors.
Probably the biggest surprise about this book is its timelessness. Scappi insists on cleanliness and fresh ingredients, and his food isn't at all unfamiliar. Omit the sugar and rosewater he calls for in so many preparations including fish pies and add in modern gadgetry, and I bet any non-chain Italian restaurant owner could use this as a stand-alone reference for every aspect of operation. I am looking forward to resurrecting many of Scappi's recipes. Some of them like an exquisite-sounding ricotta-and-greens pie sound so delicious that it's sad to think they ever fell out of popularity.
On the usefulness front, Scully thoughtfully provides a huge index as well as numerous appendices regarding ingredients and terminology. There are even brief biographies of the important people that pepper the book and Scappi's eyewitness account of Paul III's funeral and surrounding events. Scully also includes a list of other cookbooks produced around that time. This is not a perfect book, alas. I've heard that some of Scully's translations sound a bit off, but those cases seem like they announce themselves pretty well.
I also feel disappointed that Scully did not provide translations for the menus themselves--they are almost all given in Italian, so those who wish to know what these dishes actually were will need to do a bit of detective work. Nor are recipes given in modern formats, with Imperial measurements and precise instructions, so recreating them will require a bit of guesswork and experimentation.
That doesn't stop this book from being one I consider essential. Anybody who wishes to learn more about the eating habits of the upper class of Renaissance Rome would do well to study this book, but even more so, it should be in the library of anybody who is interested in food history. Bartolomeo Scappi rose to the highest levels of fame by serving as head chef to two Popes during the Renaissance.
The Popes and the Cardinals that he served over the years appreciated his talent with food and kitchen management. His book was a best seller in its own time with numerous reprints. His fame and honor were well-earned because he always strove to find the best way to serve each cut of meat or kind of vegetable to bring out its most succulent properties. I bought this book in pursuit of information on Medieval and Renaissance cooking so I could serve more authentic food for SCA feasts.
The recipes were so clearly translated by Terrance Scully that I was able to recreate many of them with ease. Unlike so many other historical cookbook authors, Scappi gives measurements for the ingredients and the translator has presented them in ounces, pounds and litres to make them very easy to understand. Every recipe I have made from this book has been outstanding.
Its rare to find a new cuisine that is so delicious. This new cuisine is really an old one based on the foods abundently available in Rome in the 16th century. This is gourmet Italian food before pesto, tomatoes, coffee, or a heavy use of garlic, pasta, or oregano. Instead Scappi uses fresh, flavorful ingredients. Instead of tomato sauce he uses a light sauce made from orange juice, lemon juice, sugar, and spices to flavor cooked meats and egg dishes. He also uses verjuice made from sour grapes and must which is made from the sweeter grapes to flavor many dishes.
Nearly everything is sprinkled with a little sugar to balance the acidic juices thus creating mouthwatering flavors that pop in your mouth and leave you wanting more. Unlike modern Italian that is dominated by garlic and onions he uses cinnamon, ginger, and pepper in exciting ways with wine and meat broth combined with dried and fresh fruit.
The index was written more for scholars than cooks and the translator has left whole sections of menus un-translated which was very frustrating for me since I wanted to know what recipes were served together.
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