9781442279414-1442279419-New Art of Cookery: A Spanish Friar's Kitchen Notebook by Juan Altamiras

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

ISBN-13: 9781442279414
ISBN-10: 1442279419
Author: Hayward, Vicky
Publication date: 2017
Publisher: Rowman & Littlefield Publishers
Format: Hardcover 320 pages
FREE shipping on ALL orders

Book details

ISBN-13: 9781442279414
ISBN-10: 1442279419
Author: Hayward, Vicky
Publication date: 2017
Publisher: Rowman & Littlefield Publishers
Format: Hardcover 320 pages

Summary

Acknowledged authors Hayward, Vicky wrote New Art of Cookery: A Spanish Friar's Kitchen Notebook by Juan Altamiras comprising 320 pages back in 2017. Textbook and eTextbook are published under ISBN 1442279419 and 9781442279414. Since then New Art of Cookery: A Spanish Friar's Kitchen Notebook by Juan Altamiras textbook was available to sell back to BooksRun online for the top buyback price of $ 2.24 or rent at the marketplace.

Description

Winner of the Jane Grigson Trust Award 2017 and the Aragonese Academy of Gastronomy’s 2017 Prize for Research

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.

Rate this book Rate this book

We would LOVE it if you could help us and other readers by reviewing the book