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Summary: A Jewel of a Book
Review: 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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