Later, during the Renaissance, Rome became well known as a centre of high-cuisine, since some of the best chefs of the time worked for the popes. An example of this was Bartolomeo Scappi, who was a chef working for Pius IV in the Vatican kitchen, and he acquired fame in 1570 when his cookbook "Opera dell'arte del cucinare" was published. In the book he lists approximately 1000 recipes of the Renaissance cuisine and describes cooking techniques and tools, giving the first known picture of a fork.