by Leonardo Da Vinci, Shelagh Routh, Jonathan Routh · Temas de Hoy · tapa blanda · ISBN 9788478808335
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«Notas de cocina de Leonardo da Vinci» is Leonardo Da Vinci's cookbook, compiled by Shelagh and Jonathan Routh, in paperback (243 pages, in Spanish).
The book reproduces the so-called Codex Romanoff, a notebook where Leonardo jotted down recipes, comments on table etiquette and sketches of culinary devices. It includes dishes such as polenta with cabbage sprouts, pickled birds or pig's ears, along with medicinal herbs and advice for banquets, reflecting the gastronomic side of the Renaissance genius.
Translation of «Leonardo's Kitchen Notebooks» (1987), with 243 pages in paperback. Shelagh and Jonathan Routh are credited with the compilation and editing.
Recommended for those curious about historical gastronomy, the figure of Leonardo da Vinci and Renaissance manuscripts.
Leonardo di ser Piero da Vinci was an Italian polymath of the High Renaissance who was active as a painter, draughtsman, engineer, scientist, theorist, sculptor, and architect. While his fame initially rested on his achievements as a painter, he has also become known for his notebooks, in which he made drawings and notes on a variety of subjects, including anatomy, astronomy, botany, cartography, painting, and palaeontology. Leonardo is widely regarded as a genius who epitomised the Renaissance humanist ideal, and his collective works contributed to the development of European art to an extent rivalled only by that of his younger contemporary Michelangelo.
