New art of cookery: a Spanish friar's kitchen notebook

Description

PREFACE; INTRODUCTION; PROLOGUE; BOOK ONE; THE SHEPHERDS 'TRACK; BOOK ONE CHAPTER I; BOOK ONE CHAPTER II; BOOK ONE CHAPTER III; BOOK ONE CHAPTER IV; BOOK TWO; THE FRIARS' SPRING; BOOK TWO CHAPTER I; BOOK TWO CHAPTER II; BOOK TWO CHAPTER III; BOOK TWO CHAPTER IV; AN ADDITION; AFTERWORD; COOKING WITH ALTAMIRAS; NOTES; BIBLIOGRAPHY; GENERAL INDEX; RECIPE INDEX;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. PREFACE INTRODUCTION PROLOGUE BOOK ONE THE SHEPHERDS 'TRACK BOOK ONE CHAPTER I BOOK ONE CHAPTER II BOOK ONE CHAPTER III BOOK ONE CHAPTER IV BOOK TWO THE FRIARS' SPRING BOOK TWO CHAPTER I BOOK TWO CHAPTER II BOOK TWO CHAPTER III BOOK TWO CHAPTER IV AN ADDITION AFTERWORD COOKING WITH ALTAMIRAS NOTES BIBLIOGRAPHY GENERAL INDEX RECIPE INDEX