Item #51018 NUEVE ARTE De COCINA, Sacado de la Escuela de la Experiencia Economica. Su Autor Juan Altimiras Dedicale a San Diego de Alcala. Juan. Martinez Altimiras, Don Tomas - Former owner.
NUEVE ARTE De COCINA, Sacado de la Escuela de la Experiencia Economica. Su Autor Juan Altimiras Dedicale a San Diego de Alcala.
NUEVE ARTE De COCINA, Sacado de la Escuela de la Experiencia Economica. Su Autor Juan Altimiras Dedicale a San Diego de Alcala.
NUEVE ARTE De COCINA, Sacado de la Escuela de la Experiencia Economica. Su Autor Juan Altimiras Dedicale a San Diego de Alcala.

NUEVE ARTE De COCINA, Sacado de la Escuela de la Experiencia Economica. Su Autor Juan Altimiras Dedicale a San Diego de Alcala.

Madrid: Enda Imprenta de Don Antonia Perez de Soto, de la Real Biblioteca. A costa de la Real Compania de Impresores, y Libreros del Reyne. (n. d.). Early edition, ca mid-18th C. Cf. Palau 8977 for the 1st edition of 1745; Cagle 1208 & 1209 for 1767 & 1788 editions, respectively. [30], 152 pp. gg7 a blank. 8vo. 6" x 4". Period vellum binding with cloth with old leather ties. Binding worn & soiled, with front cover lower tie pulled off, with minor loss to vellum. Some minor marginal worming. Period t.p. inscription ["Este libro es de Don Tomas Martinez"]. Overall, a VG copy. Item #51018

"The importance of Juan Altamiras' work lies in the fact that it represents Spanish cuisine just before it was later influenced by French cuisine throughout the 19th century.

The work focuses on simple and sober dishes typical of popular cuisine. Therefore, in addition to recipes, Altamiras includes some methods to make better use of resources and ingredients in the kitchen.

“In the middle of the 18th century, Juan Altamiras, cook and friar, pseudonym of Fray Raimundo Gómez, a Franciscan born in La Almunia de Doña Godina, according to Félix Latassa (1735 – 1805) in his New Library of Aragonese writers, who professed in different Aragonese convents, was thinking of revolutionizing gastronomy with a large dose of humor added to the recipes in a book that can undoubtedly be considered as a small manual of new ways of preparing food and managing the kitchen in a Zaragoza convent.” [Aragonese Academy of Gastronomy]

It was a highly successful work that reached twenty-nine different editions, from the first in 1745 to the last in 1994." [quote from RBH Record 52022d-58712475].

Price: $1,250.00