The Cook's Decameron

A witty blend of culinary history and practical guide, this work opens with a lively tribute to the Italian kitchen masters praised by Montaigne. It argues for a broader appreciation of Italy’s rich food tradition, positioning it as a fresh counter‑point to the dominant French influence that most English diners assume to be unrivaled. The author interweaves scholarly observations with the everyday concerns of a housewife eager to bring elegant, affordable dishes to her table.

At the heart of the narrative sits the Marchesa di Sant’Andrea, a stylish Italian expatriate who spends her mornings in a Mayfair hotel, sifting through letters that summon her to a day of social dining. Through her eyes, readers glimpse a world where humble cuts of meat and modest vegetables are transformed by clever sauces, vibrant herbs, and the unmistakable flair of true Italian cookery. The book promises a collection of approachable recipes that honor tradition while fitting comfortably into an English kitchen.