Enfilade

Montiño’s cookbook appeared in new editions throughout the 17th and 18th centuries. Carolyn Nadeau’s English translation was just published in November. Her Instagram account is immense fun (and I’m grateful to Ivan Day for noting it on his account). –CH

From the University of Toronto Press:

Carolyn Nadeau, edited and translated, Francisco Martínez Montiño, The Art of Cooking, Pie Making, Pastry Making, and Preserving: Arte de cocina, pastelería, vizcochería y conservería (Toronto: University of Toronto Press, 2023), 760 pages, $150. Bilingual edition.

In 1611 Francisco Martínez Montiño, chef to Philip II, Philip III, and Philip IV of Spain, published what would become the most recognized Spanish cookbook for centuries: Arte de cocina, pastelería, vizcochería y conservería. This first English translation of The Art of Cooking, Pie Making, Pastry Making, and Preserving will delight and surprise readers with the rich array of ingredients and techniques found in the early modern kitchen. Based on her substantial research and hands-on experimentation, Carolyn Nadeau reveals how early cookbooks were organized and read and presents an in-depth analysis of the ingredients featured in the book. She also introduces Martínez Montiño and his contributions to culinary history, and provides an assessment of taste at court and an explanation of regional, ethnic, and international foodstuffs and recipes. The 506 recipes and treatises reproduced in The Art of Cooking, Pie Making, Pastry Making, and Preserving outline everything from rules for kitchen cleanliness to abstinence foods to seasonal banquet menus, providing insight into why this cookbook, penned by the chef of kings, stayed in production for centuries.

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.

c o n t e n t s

List of Figures and Tables
Acknowledgments

Introduction
1  The Cookbook as Cultural Artefact
2  Martínez Montiño’s Biography and the Early Modern Spanish Kitchen
3  Cookbook Organization
4  Ingredients
5  Taste at Court and the Emergence of Spanish Cuisine
6  Curiosities of Martínez Montiño’s Cookbook
7  Martínez Montiño’s Legacy
8  Previous Editions
9  This Edition and Commentary

Arte de cocina, pastelería, vizcochería y conservería
Tasa / Certificate of Price
El Rey (Privilegio) / The King (Privilege)
Prologo al lector / Prologue for the Reader
Advertencia / Notice
Tabla de los banquetes / Table on the Banquets
Chapter 1
Chapter 2

Appendix 1: Kitchen Furnishings and Equipment
Appendix 2: On Measurements
Appendix 3: Images from Recipes Recreated

Glossary
Bibliography
Index