The Opera Of Bartolomeo Scappi (1570)

This is a scholarly English translation of Bartolomeo Scappi's monumental 1570 Italian culinary treatise, one of the most important Renaissance cookbooks ever written. Scappi, personal cook to several popes, documented hundreds of recipes along with detailed descriptions of kitchen equipment, banquet organization, and culinary techniques of 16th-century Italy. Terence Scully's translation makes this foundational work of Western culinary history accessible to English-speaking scholars and food historians.