New Art of Cookery by Vicky Hayward
A Spanish Friar's Kitchen Notebook by Juan Altamiras

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It is a contribution to culinary history in general, and like all such historical cookbooks, a delicious way to taste history. This book is highly recommended.
-NY Journal of Books

Synopsis

New Art of Cookery, Drawn from the School of Economic Experience, was an influential recipe book published in 1745 by Spanish friary cook Juan Altamiras. In it, he wrote up over 200 recipes for meat, poultry, game, salted and fresh fish, vegetables and sweet things in a chatty style aimed at readers who cooked on a modest budget. He showed that economic cookery could be delicious if flavors and aromas were blended with an appreciation for all sorts of ingredients, however humble, and for diverse food cultures, ranging from that of Aragon, his home region, to those of Iberian court and New World kitchens. This first English translation gives guidelines for today’s cooks alongside the original text, and interweaves a new narrative portraying 18th-century Spain, its everyday life, and food culture. The author traces links between New Art’s dishes and modern Spanish cookery, tells the story of her search to identify the book’s author and understand the popularity of his book for over 150 years, and takes travelers, cooks, historians, and students of Spanish language, culture, and gastronomy on a fascinating journey to the world of Altamiras and, most important of all, his kitchen.
 

About Vicky Hayward

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Published June 16, 2017 by Rowman & Littlefield Publishers. 321 pages
Genres: History, Travel, Cooking. Non-fiction
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NY Journal of Books

Excellent
Reviewed by Clifford A. Wright on Jul 13 2017

It is a contribution to culinary history in general, and like all such historical cookbooks, a delicious way to taste history. This book is highly recommended.

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