That many of the Popes throughout the two millennia of Christianity lived and ate well is common knowledge. This vivid history of the papacy reveals not only the culinary secrets of the papal kitchens but offers many of the favorite recipes which which the Holy Fathers regaled themselves. We meet the thirteenth-century Pope, Martin IV, whose excessive love of eels literally killed him; Leo X who favored sugared capons covered in gold leaf, and Pius IX, who always ate a simple but nutritious lunch, punctually at two o'clock, washed down with a glass of fine Bordeaux.
This fascinating cookbook will both intrigue and tempt contemporary cooks to emulate the tastes of the Holy Fathers. A history of the papacy from a very special culinary viewpoint, this book offers a colorful historical fresco of the foods of Italy and Europe throughout the past 2000 year and a remarkable glimpse through the often secret portals of St. Peter's.
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