The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes   By: W. G. Waters

The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes by W. G. Waters is a delightful culinary journey through the flavors of Italy. This comprehensive book is a treasure trove of traditional Italian recipes that will satisfy even the most discerning food connoisseurs.

What sets The Cook's Decameron apart from other cookbooks is its profound understanding of the role taste plays in the art of cooking. The author, W. G. Waters, presents the recipes in a way that not only guides the reader through the preparation process but also delves into the history and cultural significance behind each dish. It feels like taking a culinary tour of Italy, exploring the regional variations and flavors that define Italian cuisine.

One of the book's greatest strengths lies in its extensive selection of recipes. With over two hundred dishes, there is a wide range of options to suit every palate. From classic pasta and risotto recipes to mouthwatering meat and seafood dishes, one can find something to suit any occasion or preference. The instructions for each recipe are clear and concise, making it easy for both novice and experienced cooks to recreate these delicious Italian meals in their own kitchens.

In addition to the recipes, Waters provides interesting anecdotes and historical context for many dishes, giving the book an educational aspect. This adds a deeper appreciation for the flavors and origins of the cuisine, making it more than just a compilation of recipes. The author's passion for Italian food shines through in his writing, making the book a pleasure to read and explore.

The organization of the book is well thought out, with chapters divided by course - from antipasti to desserts. This allows for easy navigation and makes it simple to find recipes that suit a particular meal plan. The inclusion of a comprehensive index also makes the book a valuable reference for future use.

A minor drawback of The Cook's Decameron is that some ingredients may be difficult to find in certain regions, particularly for those living outside of Italy. However, the book provides alternative options or substitutes, ensuring that readers can still create delicious dishes even with limited access to specific ingredients.

Overall, The Cook's Decameron is a fantastic resource for anyone who wants to explore the vibrant and diverse flavors of Italian cuisine. Waters has beautifully captured the essence of Italian cooking, making this book a must-have for those who appreciate the art of gastronomy. Whether you are a seasoned cook or a culinary enthusiast, this book will transport you to the heart of Italy, offering a tantalizing experience for your taste buds and your imagination.

First Page:

Montaigne in one of his essays mentions the high excellence Italian cookery had attained in his day. "I have entered into this Discourse upon the Occasion of an Italian I lately receiv'd into my Service, and who was Clerk of the Kitchen to the late Cardinal Caraffa till his Death. I put this Fellow upon an Account of his office: Where he fell to Discourse of this Palate Science, with such a settled Countenance and Magisterial Gravity, as if he had been handling some profound Point of Divinity. He made a Learned Distinction of the several sorts of Appetites, of that of a Man before he begins to eat, and of those after the second and third Service: The Means simply to satisfy the first, and then to raise and acute the other two: The ordering of the Sauces, first in general, and then proceeded to the Qualities of the Ingredients, and their Effects: The Differences of Sallets, according to their seasons, which ought to be serv'd up hot, and which cold: The Manner of their Garnishment and Decoration, to render them yet more acceptable to the Eye after which he entered upon the Order of the whole Service, full of weighty and important Considerations... Continue reading book >>