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Philip Kazan

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Abdulma...
925 books | 362 friends

Michele
29,604 books | 5,136 friends


Philip Kazan

Goodreads Author


Member Since
June 2014


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Philip Kazan I'm so glad you enjoyed Appetite!

There isn't a huge amount of information on 15th Century Italian food. An excellent translation of Maestro Martino o…more
I'm so glad you enjoyed Appetite!

There isn't a huge amount of information on 15th Century Italian food. An excellent translation of Maestro Martino of Como's recipes exists, as does his friend Platina's book on cooking, much of which is cribbed from Maestro Martino. Then there is the food historian, Ken Albala, whose books 'The Banquet' and 'Eating Right in The Renaissance' were incredibly useful.

I cooked quite a lot of the recipes in Maestro Martino's book - it's an interesting exercise. The flavours aren't at all like modern Italian food. Pre-Christopher Columbus, there aren't any tomatoes, of course, no peppers, etcetera. A lot of the spices and flavours are what we would probably think of as North African today. but it's worthwhile! The period dietary fads are pulled together from a few primary sources and the invaluable Ken Albala. Other than that - the banquets especially - I let my imagination rip...

Thank you for the question!

(less)
Philip Kazan I sit with it until it goes away. I don't do other things - even not writing has to feel like work otherwise it's just avoidance. In fact it is work: …moreI sit with it until it goes away. I don't do other things - even not writing has to feel like work otherwise it's just avoidance. In fact it is work: being blocked is just as much a part of writing a book as periods of great productivity. Perhaps you can't even have the latter without the former...(less)
Average rating: 3.88 · 1,091 ratings · 150 reviews · 4 distinct worksSimilar authors
The Painter of Souls

3.83 avg rating — 395 ratings — published 2015 — 11 editions
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Appetite

3.77 avg rating — 320 ratings — published 2013 — 11 editions
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The Phoenix of Florence

really liked it 4.00 avg rating — 264 ratings — published 2019 — 4 editions
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The Black Earth: A poignant...

4.05 avg rating — 112 ratings — published 2018 — 10 editions
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Elsewhere in the Blogosphere...

I've started a new blog here:

http://philipkazan.wordpress.com

Please have a look. I hope you enjoy it.
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Published on December 23, 2014 03:07
Fear and Loathing...
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The Goldfinch
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The Miniaturist
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Quotes by Philip Kazan  (?)
Quotes are added by the Goodreads community and are not verified by Goodreads. (Learn more)

“And my arm, where Tessina had touched me... I raised it to my mouth, kissed the cloth of my sleeve. And there, jumping from the weave to my lips, a taste.
Saffron- of course: what else would she be? A flavor that takes the lives of ten thousand lovely flowers. As it had done all those years ago, the taste rose again on my tongue as a ravishing, barbarian palace of domes and spires. Tessina. There she was, all of her: salt, the crystals that grow on oyster shells that have dried out in the sun; violets; lemon leaves; nutmeg; myrrh.”
Philip Kazan, Appetite

“But she was as wiry as any boy, and it had caused quite an uproar when Tessina first flexed her arm and a little muscle popped up, hard as a walnut, while us boys could hardly produce anything.
But she never looked like a boy. A mass of curls, the color of August straw, made a halo around her head, tight and springy, as if a goldsmith had put them there. Her skin was pale like the flesh of hazelnuts, dusted with little freckles, except when she stayed too long in the summer sun and it burned. Like a peach, her arms were covered in fine golden down, which also clung, fainter than faint, to her upper lip.”
Philip Kazan, Appetite

“All around me, other dishes were taking shape: for the first service, a group of young girls were gilding candied plums, figs, oranges and apricots with fine gold leaf, and more gold was being smoothed onto sweet biscuits of fried dough cut into witty shapes and drenched in spiced syrup and rose water. There were torte of every kind: filled with pork belly and zucca; torte in the style of Bologna, filled with cheeses and pepper, and torte filled with capons and squabs. There were sausages, whole hams from all over the north of Italy. My suckling pigs were for the second service, alongside the lampreys, candied lemons wrapped in the finest sheet of silver, an enormous sturgeon in ginger sauce, a whole roast roebuck with gilded horns, cuttlefish cooked in their own ink.”
Philip Kazan, Appetite

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