Bartolomeo scappi's (ca. 1500-1577) Opera (Complete Works) offers the reader curious about food history a privileged insight into a critical moment in Western European cuisine. Scappi's Opera, written when Italian kitchens of the Renaissance represented the first high point of Western cuisine, is a true encyclopedia of the art of cooking before Francois Pierre La Varenne introduced modern gastronomy with his French Cook less than a century later. Even though the Opera offers no novelties or revolutionary recipes, it is nonetheless original. A maestro cuoco (master cook) wrote down everything one needed to know about his art; the subtitle of this translation, "The Art and Craft of a Master Cook," says exactly what the book is all about.
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机译：Bartolomeo scappi's（约1500-1577年）的Opera（Complete Works）使对美食史充满好奇的读者有机会深入了解西欧美食的关键时刻。 Scappi的歌剧是在文艺复兴时期的意大利厨房代表西方美食的第一个高峰时撰写的，是真正的烹饪艺术百科全书，而弗朗索瓦·皮埃尔·拉·瓦雷纳（Francois Pierre La Varenne）在不到一个世纪之后就将法式烹饪引入了现代美食。尽管歌剧没有提供任何新颖性或革命性的菜谱，但它仍然是原创的。一位大师级大师（cuoco）（厨师长）写下了有关他的艺术所需的一切知识。该译文的副标题为“厨师大师的艺术和手工艺”，准确地说明了这本书的全部内容。
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