The Art of Cooking, Pie Making, Pastry Making, and Preserving: Arte de cocina, pastelería, vizcochería y conservería

by Francisco Martínez Montiño

Overview

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, 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.

Product Details

ISBN-13:	9781487549381
Publisher:	University of Toronto Press
Publication date:	12/18/2023
Series:	Culinaria
Sold by:	Barnes & Noble
Format:	eBook
Pages:	760
File size:	14 MB
Note:	This product may take a few minutes to download.

About the Author

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.

Table of Contents

List of Figures and Tables
Acknowledgments

Introduction

1. The Cookbook as Cultural Artefact
2. Martínez Montiño’s Biography and the Early Modern Spanish Kitchen
3. Cookbook Organization
4. Ingredients
5. Taste at Court and the Emergence of Spanish Cuisine
6. Curiosities of Martínez Montiño’s Cookbook
7. Martínez Montiño’s Legacy
8. Previous Editions
9. This Edition and Commentary

Arte de cocina, pastelería, vizcochería y conservería
Tasa / Certificate of Price 
El Rey (Privilegio) / The King (Privilege)
Prologo al lector / Prologue for the Reader
Advertencia / Notice
Tabla de los banquetes / Table on the Banquets 

Chapter 1
Chapter 2

Appendix 1: Kitchen Furnishings and Equipment
Appendix 2: On Measurements
Appendix 3: Images from Recipes Recreated

Glossary
Bibliography
Index  

What People are Saying About This

Ana M. Gómez-Bravo

“Carolyn A. Nadeau offers a superb translation that will thrill scholars and curious cooks alike. The book recovers and examines a multitude of early modern tastes and ingredients while walking the reader through relevant techniques and practices. Brilliantly interpreted and translated, this book is a must-read for anyone interested in food culture.”

Montserrat Piera

“In this tour de force Carolyn A. Nadeau not only makes available for the wider public a fascinating early modern cookbook but also contributes to placing the discipline of food studies at centre stage. Nadeau's critical edition and translation aims to offer insight into the cultural and social identity of the people of early modern Spain at the same time that it provides the reader with the necessary tools to recreate the recipes contained therein. Nadeau not only illuminates the cultural practices at play in the court of Phillip III in Madrid but demonstrates the relevance of the study of food to better understand our past.”

Editorial Reviews

“Carolyn A. Nadeau offers a superb translation that will thrill scholars and curious cooks alike. The book recovers and examines a multitude of early modern tastes and ingredients while walking the reader through relevant techniques and practices. Brilliantly interpreted and translated, this book is a must-read for anyone interested in food culture.”—Ana M. Gómez-Bravo, Professor of Spanish, University of Washington
“In this tour de force Carolyn A. Nadeau not only makes available for the wider public a fascinating early modern cookbook but also contributes to placing the discipline of food studies at centre stage. Nadeau’s critical edition and translation aims to offer insight into the cultural and social identity of the people of early modern Spain at the same time that it provides the reader with the necessary tools to recreate the recipes contained therein. Nadeau not only illuminates the cultural practices at play in the court of Phillip III in Madrid but demonstrates the relevance of the study of food to better understand our past.”—Montserrat Piera, Professor of Medieval Iberian Studies, Temple University

From the Publisher