Da Vinci's Kitchen

In his time, Leonardo Da Vinci was more famous for producing lavish banquets and spectacular theatrical productions than he was for his art. Ironically, he was a vegetarian who did not partake of the feasts. Da Vinci’s Kitchen is a fascinating account of Italian cuisine from Da Vinci’s Renaissance to modern times, with original recipes from the early masters of cooking, and it explores the history and relevance of Italian cuisine.

In his time, Leonardo Da Vinci was more famous for producing lavish banquets and spectacular theatrical productions than he was for his art. Ironically, he was a vegetarian who did not partake of the feasts. Da Vinci’s Kitchen is a fascinating account of Italian cuisine from Da Vinci’s Renaissance to modern times, with original recipes from the early masters of cooking, and it explores the history and relevance of Italian cuisine. Chapters include: --Regional Cuisines That Survived the Wars --The First Superstar Chefs --Invasion of the Foreign Crops --How to Cook for the Pope --Da Vinci’s Kitchen --Fantastic Feasts --A Cuisine Triumphant Lavishly illustrated with 40 historical images, the book contains 38 classic recipes and 36 modern recipes.

Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods. He has more than 55 published books to his credit. Dave is also the producer of the National Fiery Foods & Barbecue Show, the trade/consumer show for the multi-billion dollar Fiery Foods and Barbecue industries, now in its twenty-seventh year.