New Art of Cookery

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.

Vicky Hayward is a British writer and editor specializing in Spanish food history. After studying history at the University of Cambridge, she worked in London and Vanuatu. In 1990 her travel writing and journalism took her to Madrid. Her articles and essays on Spanish food and cuisine, culture, travel, flamenco and social issues have been widely published in travel guides, books, magazines, blogs, newspapers and books ranging from the Oxford Companion to Food to The Guardian.

PREFACE INTRODUCTION: THE FRIAR'S TALE PROLOGUE New Art of Cookery, Drawn from the School of Economic Practice BOOK IDISHES FOR MEAT DAYS THE SHEPHERDS' TRACK CHAPTER I On Meat CHAPTER II More Meat Dishes CHAPTER III Continuing, On the Previous Subject CHAPTER IV On Fowl BOOK IILEAN DAY AND FASTING DISHES: FISH, EGGS, VEGETABLES, PULSES 109 THE FRIARS' SPRING CHAPTER I On Salt Cod CHAPTER II On Fish and Eggs CHAPTER III More Dishes for Lean Days CHAPTER IV On Vegetables, Pulses, and Other Dishes AN ADDITION: Iced Drinks and Other Advice AFTERWORD COOKING WITH ALTAMIRAS: GUIDELINES AND GLOSSARY