Francisco Martínez Montiño's 1611 cookbook, Arte de cocina, pastelería, vizcochería y conservería, became the most recognized Spanish cookbook for centuries, and Carolyn A. Nadeau's English translation reveals its rich array of ingredients and techniques. The book includes 506 recipes and treatises, providing insight into early modern kitchen practices and why it stayed in production for centuries.

Format: Hardback
Length: 760 pages
Publication date: 17 November 2023
Publisher: University of Toronto Press

Francisco Martínez Montiño's "Arte de Cocina, Pastelería, Vizcochería y Conservería" (1611): A Culinary Legacy for Centuries

In 1611, Francisco Martínez Montiño, the chef to Philip II, Philip III, and Philip IV of Spain, published what would become one of the most recognized Spanish cookbooks for centuries: "Arte de Cocina, Pastelería, Vizcochería y Conservería." This first English translation of "The Art of Cooking, Pie Making, Pastry Making, and Preserving" will delight and surprise readers with the rich array of ingredients and techniques found in the early modern kitchen. Based on her substantial research and hands-on experimentation, Carolyn A. Nadeau reveals how early cookbooks were organized and read and presents an in-depth analysis of the ingredients featured in the book. She also introduces Martínez Montiño and his contributions to culinary history, and provides an assessment of taste at court and an explanation of regional, ethnic, and international foodstuffs and recipes. The 506 recipes and treatises reproduced in "The Art of Cooking, Pie Making, Pastry Making, and Preserving" outline everything from rules for kitchen cleanliness to abstinence foods to seasonal banquet menus, providing insight into why this cookbook, penned by the chef of kings, stayed in production for centuries.

Weight: 1246g
Dimension: 162 x 238 x 48 (mm)
ISBN-13: 9781487549374