The Art of Cooking, Pie Making, Pastry Making, and Preserving: Arte de cocina, pastelería, vizcochería y conservería

“Carolyn A. Nadeau offers a superb translation that will thrill scholars and curious cooks alike. The book recovers and examines a multitude of early modern tastes and ingredients while walking the reader through relevant techniques and practices. Brilliantly interpreted and translated, this book is a must-read for anyone interested in food culture.” Ana M. Gómez-Bravo, Professor of Spanish, University of Washington

“In this tour de force Carolyn A. Nadeau not only makes available for the wider public a fascinating early modern cookbook but also contributes to placing the discipline of food studies at centre stage. Nadeau’s critical edition and translation aims to offer insight into the cultural and social identity of the people of early modern Spain at the same time that it provides the reader with the necessary tools to recreate the recipes contained therein. Nadeau not only illuminates the cultural practices at play in the court of Phillip III in Madrid but demonstrates the relevance of the study of food to better understand our past.” Montserrat Piera, Professor of Medieval Iberian Studies, Temple University