Art of Cooking, Pie Making, Pastry Making, and Preserving

Discover the rich culinary heritage of Spain with Art of Cooking, Pie Making, Pastry Making, and Preserving by Francisco Montiño. This critical edition and translation of the classic work, originally crafted during the Spanish Habsburg court, offers an insightful glimpse into the foods that shaped a significant era in Spain's culinary history. Published by University of Toronto Press in 2023, this hardback edition spans an impressive 760 pages, making it an essential addition to any food lover's library. Dive into the techniques of pie and pastry making, as well as the art of preserving, and explore how these practices have influenced modern cuisine. Whether you're a culinary professional or an enthusiastic home cook, Montiño's work is sure to inspire your culinary creations.