Nuevo Arte de Cocina, Sacada de la Escuela de la Experiencia Economica. Juan Juan Altamiras, Raimundo Gómez.
Nuevo Arte de Cocina, Sacada de la Escuela de la Experiencia Economica
Nuevo Arte de Cocina, Sacada de la Escuela de la Experiencia Economica
Nuevo Arte de Cocina, Sacada de la Escuela de la Experiencia Economica

Nuevo Arte de Cocina, Sacada de la Escuela de la Experiencia Economica

Madrid: Antonio Perez de Soto, 1760.

Early Edition. Hardcover (Vellum). Fair Condition. Item #CAT000502
ISBN: NoISBN

Contemporary vellum, worn and discolored, lacking title and a8, the second to last contents leaf. Binding failed, text block loose in binding, scattered foxing and browning, stains, mostly marginal dampstain at end,generally clean internally. iii-xiv, xvii-xxx, 152pp with one plate of cooking utensils. Cagle 1208 (1767 ed.), Vicaire 22 (1790 ed.), Oberle 128 (1780 ed.)

Written under a pen name by a Franciscan monk, Nuevo Arte de Cocina was the most popular and widespread of the 18th century Spanish cookbooks, and was widely read and influential in Mexico as well as in Europe. It documents Spanish cuisine before Napoleon when medieval recipes still commingled with the modern. He includes a number of recipes for the newly popular tomato, including a method of preserving them in oil. A relative simple cookbook that featured cooking popular in monasteries rather than castles written in an approachable, often humorous style (e.g. in a recipe for frog leg meatballs he cautions to watch out for flies and worries that this warning will bug the reader). Printings before 1767 are quite scarce in commerce. Size: 8vo. Text is in Spanish. Quantity Available: 1. Shipped Weight: Under 1 kilo. Category: Cooking, Wine & Dining; Spanish Language; Inventory No: CAT000502.

Price: $850.00

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