Maestro of the 15th c. Milanese Kitchen: Myth of Martino’s Libro de Arte Coquinaria

Selected Recipes:
Cherry Pie

While perusing the shelves in Gerstein Library (yes, the Medical Sciences Library of UofT, not the first place I expected to find such a concentration of historic cookbooks either), looking for the recipe books I used over the summer to bring to the recent Musings themed iTea, I discovered this little gem:

Ballerini, L. (Ed.). (2005). The art of cooking: The first modern cookery book (J. Parzen, Trans. S. Barzini, Contr.). Berkeley: University of California Press. Read More »