The story of the friendship between a Jewish-American conductor and Pope John Paul II This book offers the inspirational story of an unlikely friendship and the two men who collaborated in an extraordinary way to begin to help heal centuries-old wounds. For two decades Sir Gilbert Levine and Pope John Paul II collaborated on symbolic acts of reconciliation: a series of internationally broadcast concerts designed to bring together people from all religious backgrounds under the auspices of the Vatican. These concerts broke new ground and demonstrated the Vatican's desire for rapprochement and even atonement in its relationships with Jews around the world. And it resulted in Sir Gilbert recovering his own Jewish faith in a deeper and more meaningful way. Details the extraordinary collaboration between a world-renowned musical maestro and an innovative Pope Shows how music can act as a bridge between people of different faiths A moving, inspirational, and personal story that appeals to music lovers and to people of all faith traditions This is a compelling tale of faith, friendship, and the healing power of music to bring people together.

Bartolomeo Scappi (c. 1500-1577) was arguably the most famous chef of the Italian Renaissance. He oversaw the preparation of meals for several Cardinals and was such a master of his profession that he became the personal cook for two Popes. At the culmination of his prolific career he compiled the largest cookery treatise of the period to instruct an apprentice on the full craft of fine cuisine, its methods, ingredients, and recipes. Accompanying his book was a set of unique and precious engravings that show the ideal kitchen of his day, its operations and myriad utensils, and are exquisitely reproduced in this volume. Scappi's Opera presents more than one thousand recipes along with menus that comprise up to a hundred dishes, while also commenting on a cook's responsibilities. Scappi also included a fascinating account of a pope's funeral and the complex procedures for feeding the cardinals during the ensuing conclave. His recipes inherit medieval culinary customs, but also anticipate modern Italian cookery with a segment of 230 recipes for pastry of plain and flaky dough (torte, ciambelle, pastizzi, crostate) and pasta (tortellini, tagliatelli, struffoli, ravioli, pizza). Terence Scully presents the first English translation of the work. His aim is to make the recipes and the broad experience of this sophisticated papal cook accessible to a modern English audience interested in the culinary expertise and gastronomic refinement within the most civilized niche of Renaissance society.