From Crivelli to Cezanne readers are introduced to gastronomic pleasures found in works of art from the Renaissance to the Impressionists. The recipes evoke the style and flavour of the works of art lovingly described. Wild duck with wine and prunes from a Renaissance banquet, apostolic broth from Caravaggio's Rome, a strawberry salad inspired by a Dutch still life. Dishes from contemporary books and manuscripts have been adapted for the convenience of the modern cook, creating tastes and aromas evocative of the images that ...
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From Crivelli to Cezanne readers are introduced to gastronomic pleasures found in works of art from the Renaissance to the Impressionists. The recipes evoke the style and flavour of the works of art lovingly described. Wild duck with wine and prunes from a Renaissance banquet, apostolic broth from Caravaggio's Rome, a strawberry salad inspired by a Dutch still life. Dishes from contemporary books and manuscripts have been adapted for the convenience of the modern cook, creating tastes and aromas evocative of the images that inspired them.
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