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    Books: Cooking by Cuisine -> Cooking Italian

    The Heritage of Italian Cooking


    Random House
    Published: September 5, 1990
    ISBN: 0394588762

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    Book Description
    From Publishers Weekly
    This dignified oversize volume may better reign over a coffee table than perch on a kitchen counter, where the slip of an eager cook could mar its august beauty. Queenly color illustrations dominate, with sleekly styled photos of all recipes, as well as reproductions of paintings and prints that depict Italian cooking and eating through the ages. Despite a disappointing translation, the text is a bewitching combination of food history and recipes. We learn that Horace liked his pasta with leeks and chickpeas, and that one Renaissance cookbook advised radicchio for those ill with venereal diseases. De' Medici ( The Renaissance of Italian Cooking ) has mined historical cookbooks, reprinting original recipes along with contemporary interpretations. Fifteenth-century directions for making a pie of live birds--"you set the pie before some gentlemen and ladies, if you wish to have a little fun, and when they open the pie the . . . birds will fly away"--are accompanied by an updated version using a dozen carefully cooked quails. Although the modern recipes inconveniently measure ingredients by weight, they are temptingly toothsome. Author tour.
    Copyright 1990 Reed Business Information, Inc.

    Product Description:
    The author has compiled recipes from historic menus, ancient diaries, and early classic cookbooks. This old-world cookery, gathered from every region of Italy, is complemented by over 260 color photos and 150 art reproductions. An incredible book!

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