Lo Scalco alla Moderna

Naples: Domenico Antonio Parrino and Michele Luigi Muzio, 1694. Second Edition. Hardcover (Vellum). Very Good Condition. Contemporary vellum, soiled, worn in spots, but sound. Pastedowns torn, old signatures on front blank and an old inscription to verso of portrait. Plates torn and a little rumpled, repairs on verso of cutlery plate, but negligible loss; scattered minor browning - still a very good copy of the second edition of Latini's rare cooking manual, a reprint of the 1692 first edition with just an updated title page (even the 1692 colophon remains). (14), 606, (8) with a one page errata at rear and 3 folding plates of cutlery, how to cut fruit and an elaborately laid table. Notaker 919.1 (1692 1st ed.), Cagle 1153, Vicaire 492

The second volume was published in 1694 and covered fasting food and sweet dishes. Latini worked his way up from the bottom as a cook, eventually becoming steward of Cardinal Antonio Barberini. Lo Scalco alla Moderna is filled with upper class recipes for soup, meats, vegetables, and seafood, including the first printed tomato recipes, but Latini mixes in offal recipes and simpler fare as well. Sections on carving, food management, and other general instructions round out the volume. The famous tomato recipes are for a sauce of roasted, skinned, tomato, chile pepper, thyme, onion, salt, oil, vinegar, and the other a stew (which, like cassoulet, takes it name, cassuola, from the dish it's cooked in) with chicken, veal and quail.
Size: 4to. One volume of the 2-volume set. Quantity Available: 1. Shipped Weight: Under 1 kilo. Category: Cooking, Wine & Dining; Inventory No: CAT000724.