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NEW ART of COOKERY

by Juan Altamiras

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  • FLAVOURS IN “NEW ART”

FLAVOURS IN “NEW ART”

Here’s a brief visual glimpse of Altamiras’s flavour vocabulary, specific and distinct in its ingredients and their combinations.

Cane sugar cubes

©Vicky Hayward

Chard

©Vicky Hayward

Green garlic

©Vicky Hayward

Cheese

©Vicky Hayward

Kitchen garden produce

©Vicky Hayward

Fire roasted tomatoes

©Vicky Hayward

Aubergines, lime, olive oil

©Vicky Hayward

Vegetable and herbs

©Vicky Hayward

Artichokes

©Vicky Hayward

Almonds, Valdejalón

©Vicky Hayward

Artichokes, Zaragoza

©Vicky Hayward

Olives, La Almunia

©Vicky Hayward

Pomegranates, Zaragoza

©Vicky Hayward

Pumpkin, La Almunia

©Vicky Hayward

Salt cod, Zaragoza

©Vicky Hayward

Tobed beans, Almonacid

©Vicky Hayward

Cabbage, Almonacid

©Vicky Hayward

Borage, Almonacid

©Vicky Hayward


MORE PHOTOGALLERIES >

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The author has received no subsidies or grants or payments in the UK or Spain to fund her research, writing, the publication of this book or the videos shown on this website.

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© 2017-2026 BUILT AND ENGINEERED BY IRONBACK SOFTWARE. DESIGN BY JUANJO TEJADO IN COLLABORATION WITH VICKY HAYWARD. The book's contents are registered UNDER THE LPI C. 2007, 2010, 2014. BOOK C. 2017. ALL WRITING & PHOTOGRAPHY BY VICKY HAYWARD © 2017-2026, UNLESS CREDITED VIA PERMISSIONS.

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