Antonio Latini’s masterpiece of Baroque cooking and household management was the earliest book to publish recipes using tomatoes and chilli peppers. This first complete English translation presents the text with contextual introduction and notes. <I>The Modern Steward</I> was published in Naples in 1692-94, and includes a wealth of recipes, plus discussions of the kitchen and serving staff, setting the table, menus, protocol, entertainment, wines, etc. It is the last great book of the Italian Renaissance and Baroque cooking tradition. The book will interest historians of early modern Italy, food, material culture, and the social and cultural life of the European elites, as well as connoisseurs of fine dining, and cooks.
- COVER
- Contents
- List of Illustrations
- Acknowledgements
- Introduction
- PART THE FIRST
- TO THE MOST ILLUSTRIOUS AND EXCELLENT LORD DON CARLO DE CARDENAS
- ON THE DIGNITY OF THE STEWARD
- TREATISE I: On the Art and Craft of Carving
- TREATISE II: Of the Suckling Calf
and its Condiments, by Parts.
- TREATISE III: Of the ordinary or country calf; its qualities and cooking.
- TREATISE IV: Of various birds, both domesticated and wild.
- TREATISE V: Of boiled meat and its quality.
- TREATISE VI: Of some noble stews [minestre] which may be served in any banquet; here we teach an easy manner of making them very good.
- TREATISE VII: Of various royal soups [zuppe].
- TREATISE VIII: Of various morsels, broths, and extracts, very nourishing, and beneficial also for the convalescent.
- TREATISE IX: Of roasts, and how to make them very good.
- TREATISE X: Of various fried dishes, to be cooked for various banquets.
- TREATISE XI: Of how to make pies of all sorts, with or without cover, in which we teach how much flour, sugar, and lard, and how many eggs, should be used.
- TREATISE XII: In which we teach the way to make composite dishes for all occasions that may arise,
to instruct stewards and whoever delights in banquets,
in how properly and promptly to arrange a table.
- TREATISE XIII: Here we teach an easy way to make covered tarts, or royal pizze, with their doses,
which will easily serve eight people.
- TREATISE XIV: Of various sauces and condiments.
- TREATISE XV: To make perfumes in various ways.
- TREATISE XVI: In which we teach how to prepare various sorts of perfumed vinegars, very nourishing and of great usefulness to human bodies.
- TREATISE XVII: Of various ways to keep different types of fruit for the whole year.
- TREATISE XVIII: Of various triumphs to be placed on tables when there are house guests, weddings, or other occasions that might occur.
- PART THE SECOND
- TO THE MOST ILLUSTRIOUS AND EXCELLENT LORD,
MY MOST RESPECTED LORD AND MASTER
THE LORD DON ANTONIO GRUTHER
- TREATISE I: Of the nature of fish,
its seasons, quality, and cooking.
- TREATISE II: Of boiled fish.
- TREATISE III: Of various lean stews for all those times when fat eating is forbidden.
- TREATISE IV: Of noble and appetizing roasts made with various fish, and of the manner of
preparing them so that they be most exquisite.
- TREATISE V: Of fried fish.
- TREATISE VI: In which we teach
how to make lean pies of all sorts.
- TREATISE VII: Of a few lean soups, tasty and nourishing, for use in all occasions.
- TREATISE VIII: In which we show how to make lean tarts and covered tarts, good and exquisite.
- TREATISE IX: Of lean composite dishes.
- TREATISE X: Of eggs, their quality and cooking, and of how to make various frittate, to be used in any situation.
- TREATISE XI: Of milk, its quality and cooking.
- TREATISE XII: Of various maccheroni, lasagne, small gnocchi, and of how to make them very well.
- TREATISE XIII: In which we teach how to make different types of zeppole and fritters.
- TREATISE XIV: In which we teach how to make lean blancmange, and similar preparations.
- TREATISE XV: Of various fish salads and jellies.
- TREATISE XVI: In which we teach how to cook and season dishes without spices, and we also
speak of the virtues of parsley and thyme.
- TREATISE XVII: Of various tasty sauces and condiments, and of how to prepare them perfectly.
- TREATISE XVIII: How to make a Milan-style ciambuglione.
- TREATISE XIX: In which we teach how to clarify sugar and how to cook various things in syrup.
- TREATISE XX: Of various types of sorbetti or iced waters.
- TREATISE XXI: Of various garnishes for lean dishes, and fish condiments.
- TREATISE XXII: Of some cold display dishes, useful for any occasion.
- TREATISE XXIII: Of various wines, and their discoverers.
- TREATISE XXIV: Of banquets.
- TREATISE: of a few good rules for the kitchen.
- Measurements and Glossary
- Works Cited
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