Arte de Cocina, Pasteleria, Vizcocheria y Conserveria
- Year
- 1611
- Era
- 17th century
- Origin
- Spain · Europe
- Language
- Spanish
- Category
- Italian/Spanish
Arte de Cocina, Pastelería, Vizcochería y Conservería, compiled by Francisco Martínez Montiño, head cook to the Spanish Habsburg court, codifies the culinary practice of the royal kitchens at the height of Spain's Golden Age. Encompassing roast and stewed dishes, pastry, biscuit work, and preserves, it remained the dominant Spanish cookery manual for well over two centuries, passing through numerous reprints and shaping domestic and professional cooking across the Hispanic world.
Cooking from this book
Olla Podrida
Signature dishThis grand pot of slow simmered meats, cured pork, poultry, game and pulses is the dish most often linked to Martinez Montino's manual. As head cook to successive Spanish kings, he set down the courtly version of a stew that had become a national emblem, lavish, fragrant and built in layers for the royal table. Its presence in the book captures the abundance and ceremony of Habsburg dining, and explains why later European writers treated olla podrida as the very signature of Spanish cookery.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
