Book 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…
Why read it?
1 author picked New Art of Cookery as one of their favorite books. Why do they recommend it?
Most books on cookery in Spain are little more than a mish-mash cobbled-together collection of other people’s recipes. Vicky Hayward’s visit to the 18thc via this Spanish Friar’s collection of recipes is an astonishing work of anthropology whose modernity and relevance to Spanish cooking today is extraordinarily prophetic. If you want to see the future of Spanish cooking – the world’s most celebrated cuisine – go back to the past. To its roots.
From Gijs' list on essential Spain.
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