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Quote by Anthony T. Hincks

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Anthony T. Hincks

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“Virtue only needs to be worshipped; it follows the path to happiness...it must be so, a thousand arms open to receive its devotees, if they are pursued by adversity. But everybody deserts the guilty man...one blushes at one's attachment to him or at the tears one sheds for him, there is a fear of contagion, he is banished from everybody's hearts, and one condemns out of pride the man one ought to help out of humanity.”

VirtueGuiltyErnestine
Book:Virtue
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“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.”

FlavorsPastaCookbookBartolomeo ScappiAuthors NoteRenaissance Italy
Book:The Chef's Secret
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“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.”

StellaFire Of LoveBartolomeo ScappiStella And Bartolomeo
Book:The Chef's Secret
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“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.”

CompanyCooksCasketBartolomeo ScappiCoat Of ArmsFuneral RitesLatin PhraseRenaissance Italy
Book:The Chef's Secret
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“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.”

Bartolomeo ScappiStella And Bartolomeo
Book:The Chef's Secret
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“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.”

SaladRemembering Loved OnesCometBartolomeo Scappi
Book:The Chef's Secret
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