The Art of Cooking, Pie Making, Pastry Making, and Preserving
The Art of Cooking, Pie Making, Pastry Making, and Preserving
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Zusammenfassung
Taking readers back to the Spanish Habsburg court, this critical edition and translation of Arte de cocina presents a nuanced understanding of what foods were prepared and consumed during a monumental time in Spain’s culinary history.
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The Art of Cooking, Pie Making, Pastry Making, and Preserving by Rowena Montgomery
Taking readers back to the Spanish Habsburg court, this critical edition and translation of Arte de cocina presents a nuanced understanding of what foods were prepared and consumed during a monumental time in Spains culinary history.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.
| SKU | Nicht verfügbar |
| ISBN 13 | 9781487549374 |
| ISBN 10 | 1487549377 |
| Titel | The Art of Cooking, Pie Making, Pastry Making, and Preserving |
| Autor | Francisco Montiño |
| Serie | Culinaria |
| Buchzustand | Nicht verfügbar |
| Bindungsart | Hardback |
| Verlag | University of Toronto Press |
| Erscheinungsjahr | 2023-11-17 |
| Seitenanzahl | 760 |
| Hinweis auf dem Einband | Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden. |
| Hinweis | Nicht verfügbar |