The gastronomical biography of Leonardo da Vinci, focused on his most human side, sitting around the table.
This book is structured through nineteen chapters that examine the cuisine of his native countryside in Tuscany; his vegetarianism and his love for nature; his single recipe book and his shopping lists; his experiments in the kitchen; what he put on the table in his own home; his work as an oil producer and as restaurant owner and wine expert; how he ate when he was painting; and his own personal cook, Mathurine.and easy way. Find out about their great versatility and the almost infinite number of different methods to prepare them.
KEY POINTS
• This book is structured through nineteen chapters that examine the cuisine of his native countryside in Tuscany; his vegetarianism and his love for nature; his single recipe book and his shopping lists; his experiments in the kitchen; what he put on the table in his own home; his work as an oil producer and wine expert.
• The book contains 40 original recipes adapted to the present day so readers can prepare them.
• The recreation and adaptation of Leonardo’s recipes overseen by chefs Rodrigo de la Calle, Mario Sandoval, and Luca Gatti, chef at the Italian Embassy in Madrid.
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