New Art of Cookery
A Spanish Friar's Kitchen Notebook by Juan Altamiras
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18 632 Ft (17 745 Ft + 5% VAT)
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18 632 Ft
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Product details:
- Publisher Rowman & Littlefield Publishers
- Date of Publication 16 June 2017
- Number of Volumes Hardback - With dust jacket
- ISBN 9781442279414
- Binding Hardback
- No. of pages320 pages
- Size 238x161x29 mm
- Weight 612 g
- Language English
- Illustrations 9 Illustrations, unspecified 0
Categories
Short description:
New Art of Cookery explores Spanish food culture through a classic, 1745 friary cookbook that remixed the flavors and techniques of earlier local cuisines. This, the first English translation, sets the original book in its historical context and gives cooks? guidelines to help readers enjoy the traditions, flavors and roots of real Spanish food.
MoreLong 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.
Gourmets and Spanish food historians have long known about the eighteenth-century Franciscan friar, Juan Altamiras, who published a cookbook documenting the then-current state of Spanish cooking. Immediately popular, it ran through several editions even before Altamiras? death. Hayward has performed an estimable service to the Anglophone world by translating and annotating the original text, making available this seminal work at a time when today?s innovative Spanish chefs have brought their native cuisine to the world stage. Altamiras renders his recipes more as general techniques, assuming readers skilled in kitchen traditions and ready to cope with the absence of precise measures and temperatures offered by today?s kitchen technologies. Hayward?s notes make these antique recipes a bit more accessible. She notes that Altamiras was concerned that his recipes not only tasted good but also succored the sick and infirm. Such insightful glosses bring to life this remarkable and talented friar?s achievement.
Table of Contents:
PREFACE
INTRODUCTION: THE FRIAR?S TALE
PROLOGUE
New Art of Cookery, Drawn from the School of Economic Practice
BOOK IDISHES FOR MEAT DAYS
THE SHEPHERDS? TRACK
CHAPTER I On Meat
CHAPTER II More Meat Dishes
CHAPTER III Continuing, On the Previous Subject
CHAPTER IV On Fowl
BOOK IILEAN DAY AND FASTING DISHES:
FISH, EGGS, VEGETABLES, PULSES 109
THE FRIARS? SPRING
CHAPTER I On Salt Cod
CHAPTER II On Fish and Eggs
CHAPTER III More Dishes for Lean Days
CHAPTER IV On Vegetables, Pulses, and Other Dishes
AN ADDITION: Iced Drinks and Other Advice
AFTERWORD
COOKING WITH ALTAMIRAS: GUIDELINES AND GLOSSARY
New Art of Cookery: A Spanish Friar's Kitchen Notebook by Juan Altamiras
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