New Art of Cookery - A Spanish Friar''s Kitchen Notebook By Juan Altamiras

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.

Table des matières

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

A propos de l'auteur

Vicky Hayward is a British writer and editor specializing in Spanish food history. After studying history at the University of Cambridge, she worked in London and Vanuatu. In 1990 her travel writing and journalism took her to Madrid. Her articles and essays on Spanish food and cuisine, culture, travel, flamenco and social issues have been widely published in travel guides, books, magazines, blogs, newspapers and books ranging from the Oxford Companion to Food to The Guardian.

Résumé

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.

Détails du produit

• Auteurs: Juan Altamiras, Vicky Hayward, Hayward Vicky
• Edition: Rowman and Littlefield
• Langues: Anglais
• Format d'édition: Livre Relié
• Sortie: 16.06.2017
• EAN: 9781442279414
• ISBN: 978-1-4422-7941-4
• Pages: 320
• Catégories: Littérature spécialisée > Histoire > Autres; Livres de conseils > Cuisine & boissons > Général, dictionnaires, tableaux; Sciences sociales, droit, économie > Sociologie > Général, dictionnaires; Spain, HISTORY / Social History, Social & cultural history, SOCIAL SCIENCE / Anthropology / Cultural & Social, 18th century, c 1700 to c 1799, Food & society, National & regional cuisine, Social and cultural history, National and regional cuisine, Cultural studies: food and society, C 1700 To C 1800, COOKING / Regional & Cultural / Spanish, Cookbook;Food;Spanish Cooking