| The Neapolitan Recipe Collection: Cuoco Napoletano |  | Author: Terence Peter Scully
Publisher: University of Michigan Press
Category: Book
Buy New: $65.00
New (3) Used (6) from $50.00
Avg. Customer Rating:  3 reviews
Sales Rank: 1595477
Media: Hardcover
Number Of Items: 1
Pages: 264
Shipping Weight (lbs): 1.9
Dimensions (in): 10.3 x 7.3 x 1.1
ISBN: 0472109723
Dewey Decimal Number: 641.59457
EAN: 9780472109722
ASIN: 0472109723
Publication Date: February 8, 2000
Availability: In stock soon. Order now to get in line. First come, first served.
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| Editorial Reviews:
Product Description
The fields of cookery and medieval food have recently drawn the attention of those interested in a panoramic picture of aristocratic and bourgeois social life in the late Middle Ages. In the fifteenth century, wealthy courts in the Italian peninsula led all of Europe in gastronomical achievement. The professional cooks in palaces such as those of the Este, Medici, and Borgia families were the most advanced masters of their craft, and some of them bequeathed a record of their practice in manuscript collections of recipes.
Outstanding among these early cookbooks is the one written by an anonymous master cook in Naples toward the end of the century. In its 220 recipes, we can trace not only the Italian culinary practice of the day but also the very refined taste brought by the Catalan royal family when they ruled Naples. This edition--with its introduction touching on the nature of cookery in the Neapolitano Collection, and its commentary on the individual recipes and its English translation of those recipes--will give the reader a glimpse into the rich fare available to occupants and guests of one of the greatest houses of late medieval Italy.
The Neapolitan Recipe Collection offers a particularly delicious slice of the primary documentation necessary for understanding the nature of medieval society and one of its most important aspects.
Terence Scully is Professor Emeritus of French, Wilfrid Laurier University, and the author, with D. Eleanor Scully, of Early French Cookery, also published by the University of Michigan Press.
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| Customer Reviews:
 Amazing resource. November 18, 2007
This amazing book is not only a collection of recipes from a very high-end Renaissance chef, but also a wealth of commentary and additional material. It begins with a physical description of the folio of recipes itself--when it was made originally, where it resides now and how it's described in the Pierpont Morgan Library, and all the many little annotations adorning it (including a charming description of a heart with a sword through it doodled in the margins of one page). The book also covers the general history of cooking of the era and gives sources for other contemporary collections.
The recipes are given in their original script, but the translations are much further along, after a glossary and a commentary on each recipe. The author comments at one point that the chef "appears to have had some predilection for marzipan." The glossary is stupendous and worth the book's cost alone.
Do not look here for precise redactions of recipes. They are translations, not modernizations. Medieval cookbooks are not exact by any stretch. Sometimes you get a recipe that directs you to use "8 fresh eggs and half a pound of grated cheese", but that's rare. You also don't get precise instructions with these recipes, and sometimes a recipe looks like a step's put out of order. More often you get something like this: "Get barley flour, almond milk and chicken broth, and put the flour, sieved, into the milk and set it to cook till done; dish it out; as it finishes cooking, add fine sugar." That said, the recipes are an eye-opening and constantly satisfying look at another world. The names alone are worth the shot: Peach Blossom Sauce, made with pomegranates and sandlewood.
The commentaries also include some Catalan recipes, as well as minute readings of possible scribal errors and other minutia. As a historical criticism it's astounding; as a food history resource, it's invaluable. Definitely worth the money.
 A scholarly waste of time... September 4, 2007
0 out of 1 found this review helpful
Very disappointing. It should have been a winner given the material but it surely was not. Save yourself $65 bucks.
A Jewel of a Book July 18, 2001
17 out of 18 found this review helpful
A fantastic book for anyone interested in medieval or Renaissance cookery, the Neapolitan Recipe Collection is yet another masterly work by Terence Scully. Professor Scully, who is also the author of "The Art of Cookery in the Middle Ages," has translated the 15th century "Cuoco napolitano" into contemporary English; this edition includes the original receipts in medieval Italian, the English translations, and comments on the recipes. While no modern redactions are included, any competent cook should be able to prepare such dishes as Ravioli bianchi (White Ravioli), Caponi Inzucarati (Sugared Capon), & Torta de Riso (Rice Torte) by following Scully's instructions, as the recipe here for an omelet:Egg Omelet. Get as many eggs as you wish, beat them thoroughly and add in a little milk to make it softer; similarly, add in a little grated cheese with a decent amount of salt, and cook it in good butter; garnish it with fine spices. Some of the more incredible foods that are also included, such as a peacock that breathes fire and a stag that looks alive, will have to be considered for pure reading pleasure alone! The translations follow the style of the original manuscript yet are still easy to read and simple to understand, while Scully's commentaries on all the recipes add depth that a mere translation cannot provide, and give the reader a vast insight into the background of the foods of this time period. The body of recipes itself contains a variety of dishes for pastas, vegetable, eggs, chicken, fish, meats, sauces, & sweets, and even has a section devoted to "Gastronomical Marvels." With the Neapolitan Recipe Collection, Terence Scully has produced a volume which needs to be included in the library of all modern cooks who study or practice historical cooking. It is, quite simply, a jewel of a book.
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