Cooking Renaissance Italian Food, 51 Redacted Recipes from 1549 Banchetti by Christoforo Messisbugo

This book proves to be an invaluable resource for individuals venturing into period cooking, presenting original recipes in both their original language and translated forms. However, a notable observation is that the author’s redactions tend to incorporate a more contemporary approach, departing from a strict adherence to period cooking methods. An illustrative example is the recommendation to use foil as a lid instead of advocating for a historically accurate practice, such as sealing the chosen modern cooking vessel with a simple flour and water dough. While the redactions align effectively with the translations, there exists an opportunity for the author to explore and suggest more authentic period cooking techniques.

Over all Period recipes: B+ for use of various recipes.

Ease for Those new to Period cooking: A+. Helpful with suggested measurements and cooking tips.