The Art of Cooking, Pie Making, Pastry Making, and Preserving
The Art of Cooking, Pie Making, Pastry Making, and Preserving
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Summary
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 | Unavailable |
| ISBN 13 | 9781487549374 |
| ISBN 10 | 1487549377 |
| Title | The Art of Cooking, Pie Making, Pastry Making, and Preserving |
| Author | Francisco Montiño |
| Series | Culinaria |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | University of Toronto Press |
| Year published | 2023-11-17 |
| Number of pages | 760 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |