De honesta voluptate et valetudine

Written in Latin, it was largely a translation of recipes by Martino da Como from his Libro de Arte Coquinaria (c. 1465).

The book saw diffusion across the European continent and is considered a kitchen manual, highlighting the pleasure of eating through the acquisition and preparation of ingredients.

The work consists of original recipes that were based on traditional practices and combined techniques from the medieval period with new Arabic and Catalan flavors.

In the first chapters, emphasis is placed on the elements, the seasons, and the bodily humor offering a basis for comments in regards to how the recipes he included are expected to impact the body.

Platina includes recipes for meats, vegetables, herbals, soups, fruit dishes, sauces, and desserts, among other commentaries on ingredient selection.