Appreciation of fattened goose liver spread to gastronomes outside the Jewish community, who could buy in the local Jewish ghetto of their cities. In 1570, Bartolomeo Scappi, chef de cuisine to Pope Pius V, published his cookbook "Opera", wherein he writes that "the liver of domestic goose raised by the Jews is of extreme size and weighs [between two and three pounds". In 1581, Marx Rumpolt of Mainz, chef to several German nobles, published the massive cookbook "Ein Neu Kochbuch", describing that the Jews of Bohemia produced livers weighing more than three pounds; he lists recipes for it—including one for goose liver mousse. János Keszei, chef to the court of Michael Apafi, the prince of Transylvania, included foie gras recipes in his 1680 cookbook "A New Book About Cooking", instructing cooks to "envelop the goose liver in a calf's thin skin, bake it and prepare green or [a brown sauce to accompany it. I used goose liver fattened by Bohemian Jews, its weight was more than three pounds. You may also prepare a mush of it."