The Cook's Decameron

The Cook's Decameron: A Study in Taste Containing Over Two Hundred Recipes for Italian Dishes by Mrs. W. G. Waters (whose real name is Emily Waters) is a cookbook published in 1901 that offers a delicious journey into the world of Italian cuisine. Here's a breakdown of its key features:

Structure Inspired by Boccaccio: The book's title draws inspiration from Giovanni Boccaccio's classic "The Decameron." However, instead of stories, it features ten "days" (sections) each focusing on a different aspect of Italian cooking.

Focus on Italian Dishes: The core of the book is its collection of over 200 recipes for Italian dishes. These likely encompass a wide range of courses, from appetizers and pastas to main dishes and desserts.

Traditional and Innovative Recipes: Mrs. Waters incorporates both classic Italian recipes and dishes with her own creative touch. This provides variety and caters to different preferences.

Focus on Technique: The book likely goes beyond just listing ingredients and instructions. It might offer explanations of cooking techniques specific to Italian cuisine.

Emphasis on Taste: As the subtitle suggests, "A Study in Taste," the book highlights the importance of flavor in Italian cooking.

Limited Availability: While the book was published in 1901, it might be challenging to find physical copies today. However, some libraries or online archives might have it.

Overall, The Cook's Decameron serves as a valuable resource for anyone interested in exploring and recreating delicious Italian dishes at home. Mrs. Waters' approach, combining traditional recipes with her own creativity and focus on taste, makes this cookbook a unique contribution to Italian culinary literature.