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A lifetime of an obsession with Spain since a childhood spent on Miro’s farm in Montroig del Camp and just a short walk away from where Gaudi was born I have cooked, researched, battled, and fallen in love with this extraordinary country. Almost 40 years ago I bought a farmhouse in Arevalillo de Cega in the central mountains in Spain from where I have crisscrossed the country in the footsteps of Goya, the culinary genius Ferran Adria and in search of information for my biography on Gaudi – the God of Catalan architecture. Spain is an open book with a million pages, endlessly fascinating, contrary, unique, and 100% absorbing. I fell in deep.
Most books on cookery in Spain are little more than a mish-mash cobbled-together collection of other people’s recipes. Vicky Hayward’s visit to the 18thc via this Spanish Friar’s collection of recipes is an astonishing work of anthropology whose modernity and relevance to Spanish cooking today is extraordinarily prophetic. If you want to see the future of Spanish cooking – the world’s most celebrated cuisine – go back to the past. To its roots.
Winner of the Jane Grigson Trust Award 2017 and the Aragonese Academy of Gastronomy's 2017 Prize for Research
New Art of Cookery, Drawn from the School of Economic Experience, was an influential recipe book published in 1745 by Spanish friary cook Juan Altamiras. In it, he wrote up over 200 recipes for meat, poultry, game, salted and fresh fish, vegetables and sweet things in a chatty style aimed at readers who cooked on a modest budget. He showed that economic cookery could be delicious if flavors and aromas were blended with an appreciation for all sorts of ingredients, however humble,…
