Bartolomeo Scappi Quotes

“In Scappi's cookbook we see the first Italian recipes ever published that rely heavily on dairy, particularly butter and cheeses. There are also numerous recipes for pasta. Turkey makes its first appearance in an Italian cookbook. And many of us today are familiar with a recipe first found in L'Opera: zabaglione. The flavors that are prevalent in the cookbook are a little cloying to modern audiences, relying heavily on rosewater, sugar, pepper, ginger, nutmeg, and cinnamon. These flavors make sense in the variety of flaky pastries that are described in the book, but can be a little more off-putting when incorporated into a savory pasta dish.”
― Crystal King, The Chef's Secret

“Stella. I cannot wait to see her and hold her in my arms once more. I long for my stellina. I worry that the distance between us will someday create cracks in our love that cannot be mended. Our time together sometimes seems thin, like a spice or other flavor is missing. I need to think of something I can do more to seal our love together, to rekindle our fire so we will always long for each other.”
― Crystal King, The Chef's Secret

“He worked at a feverish pace. He experimented with all manner of pies: tortoises, eel, chicken, frog, mushroom, artichoke, apricot, cherry, and his favorite of all, a luscious strawberry pie. He made omelets, stuffed eggs, and poached eggs with rosemary over toast. There were soups galore: fennel, tortellini, Hungarian milk, millet, kohlrabi, pea, and his famous Venetian turnip soup, which this time he made with apples instead. He molded jelly into the shapes of the cardinali crests, colored with wine, carrot, and saffron. He delighted most in the moments when he worked with his favorite knife, carving and slicing roasted cockerel, peacock, capons, turtledoves, ortolans, blackbirds, partridges, pheasants, and wood grouse. Every slice of the knife gave him greater confidence and belief in his power to make the world his.”
― Crystal King, The Chef's Secret

“Six horses waited, adorned in the red and black of the Company of Cooks and harnessed to an open, canopied wagon festooned with ribbons. Upon it lay Bartolomeo's casket, draped with a cloth embroidered with the company's coat of arms. A bear was on the left side of the crest and a stag on the right. Below the central chevron and its two red stars were the tools of the company's trade, a crossed knife and a butcher's knife. The banner beneath bore a Latin phrase coined by Horace- ab ovo usque ad mala- embroidered in gold. From eggs to apples, beginning to end. Roman meals had always begun with eggs and ended with fruit.”
― Crystal King, The Chef's Secret

“A woman I didn't recognize tapped my arm. She was elderly, but still stood tall, her dark eyes bright with sadness. She wore a black brocade gown edged with red. She held out a bouquet of red carnations and white narcissus. She stepped forward and placed the flowers on Bartolomeo's headstone, then stepped back and slipped into the crowd so fast I could not see where she went.
I stared down at the flowers. Narcissus was a common spring flower at funerals, but red carnations meant only love, deep abiding love. I had never seen her before. Who was she?”
― Crystal King, The Chef's Secret

“Surely she knows the effect she has on me, he thought. He was close enough to smell her orange blossom perfume. Oh! What a glorious scent. He brought himself back into focus, leaned in, and with the large serving tongs carefully lifted the lobster from the tray.
Dear Lord, guide my hand. Do not let me make a fool of myself this day. Do not let me flip the spoon into her lap, please, please, guide my hand.
Not a crumb of lobster's stuffing escaped as he laid it gently upon the exquisite maiolica plate decorated with scenes of pastoral life. Relief.
"Thank you," she said again. Her soft voice was a chorus of angels. She touched his arm in thanks and a thrill ran through him. He wanted nothing more than to lean down and brush her white neck with his lips, but instead he departed before she could see the heat of embarrassment rising to his cheeks.”
― Crystal King, The Chef's Secret

“Bartolomeo watched her bring a forkful of pheasant to her lips. She closed her eyes and savored the flavors. He himself had studded the birds with cloves and stuffed them with fennel, then wrapped them in pork fat and roasted them until crisp. He had spooned the pomegranate sauce over their wings, the little seeds falling onto the plate like tiny jewels.”
― Crystal King, The Chef's Secret

“But his eyes were kind and he treated Bartolomeo as an equal, which surprised the apprentice, who helped the secondo stuff thick slabs of tuna with grated cheese, cinnamon, cloves, nutmeg, and saffron. They dusted them in fennel flour, then cooked them over the fire with a bit of garlic.”
― Crystal King, The Chef's Secret

“The priest pointed to the sky, and all eyes turned to the bright comet streaking across their vision. It burned with a stunning white blue nucleus and a shimmering tail of silver and red. It was still small, but larger than the day I first saw it, the day of Bartolomeo's funeral. The crowd murmured exclamations of fear.
I did not feel afraid when I gazed at the comet. I felt only the warmth of Bartolomeo's light. I could no think of the orb as anything other than his presence shining into our world from the one above. I thought of the type of salad he might have served- it might have been bitter chicory, true, but sweetened with fennel and pea shoots, drizzled with a bit of oil and vinegar, mixed with some sugar and spices, and topped with a little pepper or cheese.”
― Crystal King, The Chef's Secret

“The table before the emperor was spread with an entire city of sugar, a city so resplendent it was as though a door had opened into heaven itself. Groves of trees dotted the the table's landscape with beautiful painted castles nestled among hills of pale green. Stars hung from the trees and graced the castle flags. From the ceiling, many dozens of gold and silver stars hung by ribbons over the table, creating a fantastical sky. Amid this wondrous landscape there were sculptures of ancient Roman gods in various scenes: Jupiter on a mountain, lightning bolt in hand; Venus born from a sea of blue; Bacchus in drunken debauchery in a grove of delicate green vines. Ever one to be in control, Michelangelo had insisted he not only develop the many dozen molds but that he also be the one to pour the sugar and finalize the details with sugar paste.”
― Crystal King, The Chef's Secret

“The entire meal had a bird and egg theme, including magnificent castles with birds that flew out when the tower tops were cut off, roasted peacocks that still looked alive, swans made of sugar paste, and hundreds of eggs dyed black in the water of walnut hulls. I would have loved to have seen such a sight!”
― Crystal King, The Chef's Secret