Martino of Como and Stefania Barzini. The Art of Cooking: The First Modern Cookery Book. Ed. Luigi Ballerini. Trans. Jeremy Parzen. California Studies in Food and Culture 14. With modern adaptations by Stefania Barzini. Berkeley and Los Angeles ; University of California Press, 2004. vi + 208 pp. index. illus. bibl. $29.95. ISBN: 0-520-23271-2.

Ken Albala

doi:10.1353/ren.2008.0785

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Martino of Como and Stefania Barzini. The Art of Cooking: The First Modern Cookery Book. Ed. Luigi Ballerini. Trans. Jeremy Parzen. California Studies in Food and Culture 14. With modern adaptations by Stefania Barzini. Berkeley and Los Angeles ; University of California Press, 2004. vi + 208 pp. index. illus. bibl. $29.95. ISBN: 0-520-23271-2.

Volume 58, Issue 3
Ken Albala ^(a1)
DOI: https://doi.org/10.1353/ren.2008.0785

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Martino of Como and Stefania Barzini. The Art of Cooking: The First Modern Cookery Book. Ed. Luigi Ballerini. Trans. Jeremy Parzen. California Studies in Food and Culture 14. With modern adaptations by Stefania Barzini. Berkeley and Los Angeles ; University of California Press, 2004. vi + 208 pp. index. illus. bibl. $29.95. ISBN: 0-520-23271-2.

Volume 58, Issue 3
Ken Albala ^(a1)
DOI: https://doi.org/10.1353/ren.2008.0785

To save this article to your Google Drive account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you used this feature, you will be asked to authorise Cambridge Core to connect with your Google Drive account. Find out more about saving content to Google Drive.

Martino of Como and Stefania Barzini. The Art of Cooking: The First Modern Cookery Book. Ed. Luigi Ballerini. Trans. Jeremy Parzen. California Studies in Food and Culture 14. With modern adaptations by Stefania Barzini. Berkeley and Los Angeles ; University of California Press, 2004. vi + 208 pp. index. illus. bibl. $29.95. ISBN: 0-520-23271-2.

Volume 58, Issue 3
Ken Albala ^(a1)
DOI: https://doi.org/10.1353/ren.2008.0785

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