The Art of Cooking, Pie Making, Pastry Making, and Preserving
Arte De Cocina, Pastelería, Vizcochería Y Conservería
- Hardcover
760 pages
- Release Date
9 January 2024
Summary
Taking readers back to the Spanish Habsburg court, this critical edition and translation of Arte de cocina presents a nuanced understanding of what foods were prepared and consumed during a monumental time in Spain’s culinary history.
In 1611 Francisco Martínez Montiño, chef to Philip II, Philip III, and Philip IV of Spain, published what would become the most recognized Spanish cookbook for centuries: Arte de cocina, pastelera, vizcochera y conservera
Book Details
| ISBN-13: | 9781487549374 |
|---|---|
| ISBN-10: | 1487549377 |
| Author: | Carolyn A. Nadeau, Francisco Montiño |
| Publisher: | University of Toronto Press |
| Imprint: | University of Toronto Press |
| Format: | Hardcover |
| Number of Pages: | 760 |
| Release Date: | 9 January 2024 |
| Weight: | 1.16kg |
| Dimensions: | 235mm x 159mm x 38mm |
| Series: | Culinaria |
You Can Find This Book In
What They're Saying
Critics Review
“Nadeau’s critical translation of Francisco Montiño’s extensive cookbook is an academic endeavor of love, ensuring that readers achieve a vividly splendid understanding of early modern Spanish society by inviting them to dine.” – Daniel Holcombe, Laberinto Journal
About The Author
Carolyn A. Nadeau
Francisco Martínez Montiño was a Spanish cook and writer of the Golden Age.
Carolyn A. Nadeau is a Byron S. Tucci Professor of Spanish at Illinois Wesleyan University.
Returns
This item is eligible for free returns within 30 days of delivery. See our returns policy for further details.