De honesta voluptate

Researching the trials and tribulations of a Renaissance food taster meant that I had to become familiar with the court cuisine of the period, the ingredients used in their preparation, and most vitally, the politics of the kitchen. I was delighted to find that many of Platina’s recipes can still be enjoyed today; I have made cabbage stuffed with walnuts, chicken fried with diced lemon, and my personal favorite, cherry cheesecake.