| Commentary by Gillian Riley, historian of food and culinary practice
Foreword by Alice Waters of Chez Panisse
Essay: Maestro Martino’s Cookery Book and Its Manuscripts, by Bruno Laurioux
Searchable, cross-linked English translation of the Italian text by Gillian Riley
Note on the calligraphy by Paul Shaw
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Windows, Mac, and UNIX compatible
PDF file on CD-ROM
Digital images of every page of this rare book, cover to cover, in full color, presented as uncropped spreads
Files for printing and viewing in black-and-white and color included
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