The Art of Cooking, Pie Making, Pastry Making, and Preserving : Arte de cocina, pastelería, vizcochería y conservería / Francisco Montiño; ed. by Carolyn A. Nadeau.

Format:

Book

Author/Creator:

Montiño, Francisco, Author.

Contributor:

Nadeau, Carolyn A., Editor.

Series:

Culinaria

Language:

English

Physical Description:

1 online resource (680 p.) : 55 b&w illustrations, 15 b&w tables, 2 b&w figures

Place of Publication:

Toronto : University of Toronto Press, [2024]

Language Note:

In English.

Summary:

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, 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, along with 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.

Contents:

Frontmatter

Contents

Illustrations

Acknowledgments

Introduction

Arte de cocina, pastelería, vizcochería y conservería. Part 1

Arte de cocina, pastelería, vizcochería y conservería. Part 2

Appendix 1. Kitchen Furnishings and Equipment

Appendix 2. On Measurements

Appendix 3. Images from Recipes Recreated

Glossary

Works Cited

Index

Notes:

Description based on online resource; title from PDF title page (publisher's Web site, viewed 07. Feb 2024)

ISBN:

1-4875-4939-3

1-4875-4938-5