Opera di Bartolomeo Scappi M. Dell'arte del Cvcinare, con laquale si può ammaestrare qual si voglia Cuoco, Scalco, Trinciante, o Mastro di Casa: Divisa in Sei Libri. Con le Figure che fanno di bisogno nella Cucina. Aggiontoui nuouamente il Trinciante, & il Mastro di Casa. (Work by Bartolomeo Scappi M. On the art of Cooking, with which any Cook, Steward, Carver, or House Master can be trained: Divided into Six Books.)

This is a later edition of the first printed cookbook in Europe to feature illustrations, originally published in Rome, Italy, in 1570. Bartolomeo Scappi, chef to Pope Pius IV, authored a text that is instrumental to our understanding of cooking in Europe at that time. Many of the book’s illustrated plates provide broad context for cooking in this era, from recipes and place settings—including the first known illustration of a fork—to furniture, as seen here. This illustration of Cucina Principale, the main kitchen in a royal household, shows a kitchen boy tending to a fire, with the tools and areas of the kitchen labeled in Italian. This evocative rendering includes tables laden with dough, a pasta cutter, beef shoulder, and plates—one can almost hear the working kitchen.