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	<url>
		<loc>https://newartofcookery.com/photogallery/flavors/attachment/borage-almonacid-2/</loc>
		<lastmod>2024-02-25T09:53:44+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2016/04/Borage-Almonacid-2.jpg</image:loc>
			<image:title><![CDATA[Borage, Almonacid-2]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/photogallery/flavors/attachment/artichokes-zaragoza-2/</loc>
		<lastmod>2024-02-25T09:53:49+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2016/04/Artichokes-Zaragoza-2-.jpg</image:loc>
			<image:title><![CDATA[Artichokes, Zaragoza-2]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/photogallery/flavors/attachment/fuentes-onions-green-and-new-season-beans-2/</loc>
		<lastmod>2024-02-25T09:53:53+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2016/04/Fuentes-onions-green-and-new-season-beans-2.jpg</image:loc>
			<image:title><![CDATA[Fuentes onions, green and new-season beans-2]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/hay-festival-in-conversation-with-boris-izaguirre/attachment/vicky-with-boris/</loc>
		<lastmod>2024-03-09T20:17:50+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/12/Vicky-with-Boris.png</image:loc>
			<image:title><![CDATA[Vicky with Boris]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/photogallery/kitchens/attachment/07-brass-almirez-marble-mortars-minipim/</loc>
		<lastmod>2024-03-09T20:36:37+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/06/07-Brass-almirez-marble-mortars-@-minipim.jpg</image:loc>
			<image:title><![CDATA[Brass almirez, marble mortars @ minipim]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/casa-gerald-brenan-hispanism-food-writing/attachment/casa-gerald-brenan/</loc>
		<lastmod>2024-03-16T11:23:17+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/12/Casa-Gerald-Brenan.jpg</image:loc>
			<image:title><![CDATA[Casa Gerald Brenan]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/el-foro-de-la-papa-altamiras-potatoes-with-alberto-ferruz/attachment/foro-de-la-papa_alberto-ferruz_bon-amb_javea-y-vicky-hayward_4/</loc>
		<lastmod>2024-03-16T15:43:49+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/06/FORO-DE-LA-PAPA_ALBERTO-FERRUZ_BON-AMB_JAVEA-Y-VICKY-HAYWARD_4-e1559905512667.jpg</image:loc>
			<image:title><![CDATA[FORO DE LA PAPA_ALBERTO FERRUZ_BON AMB_JAVEA Y VICKY HAYWARD_4]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/el-foro-de-la-papa-altamiras-potatoes-with-alberto-ferruz/attachment/img_1685/</loc>
		<lastmod>2024-03-16T15:43:57+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/06/IMG_1685-e1559905490208.jpg</image:loc>
			<image:title><![CDATA[IMG_1685]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/el-foro-de-la-papa-altamiras-potatoes-with-alberto-ferruz/attachment/foro-de-la-papa-iii/</loc>
		<lastmod>2024-03-16T15:44:58+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/06/foro-de-la-papa-III.jpg</image:loc>
			<image:title><![CDATA[foro de la papa III]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/food-values-from-altamiras-to-goya/attachment/food-values-altamiras-to-goya/</loc>
		<lastmod>2024-03-16T15:47:16+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2021/08/food-values-altamiras-to-goya.png</image:loc>
			<image:title><![CDATA[food values, altamiras to goya]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/food-values-from-altamiras-to-goya/attachment/goya-the-still-life-photo/</loc>
		<lastmod>2024-03-16T15:47:20+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2021/08/Goya-the-Still-Life-photo.jpg</image:loc>
			<image:title><![CDATA[Goya &amp; the Still Life photo]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/lamb-tortillas/attachment/cabecera-lamb-tortillas-and-guindillas/</loc>
		<lastmod>2024-03-30T11:29:02+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2024/02/cabecera-lamb-tortillas-and-guindillas.jpg</image:loc>
			<image:title><![CDATA[Lamb tortillas, spicy pickled guindilla peppers.]]></image:title>
			<image:caption><![CDATA[Lamb tortillas and guindillas.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/lamb-tortillas/attachment/lamb-tortillas-ingredients/</loc>
		<lastmod>2024-03-30T11:31:39+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2024/02/lamb-tortillas-ingredients.jpg</image:loc>
			<image:title><![CDATA[Lamb tortillas, organic ingredients.]]></image:title>
			<image:caption><![CDATA[Lamb tortillas, organic ingredients.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/lamb-tortillas/attachment/lamb-tortillas-tasters-horizontal/</loc>
		<lastmod>2024-03-30T11:32:20+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2024/02/lamb-tortillas-tasters-horizontal.jpg</image:loc>
			<image:title><![CDATA[Lamb tortillas, cut small as pick-up snacks.]]></image:title>
			<image:caption><![CDATA[Lamb tortillas, cut small as pick-up snacks.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/spinach-in-raisin-oil-with-pine-kernels/attachment/home-dried-raisins/</loc>
		<lastmod>2024-03-30T11:35:46+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2024/02/home-dried-raisins.jpg</image:loc>
			<image:title><![CDATA[Making raisin oil with soft, home-dried raisins.]]></image:title>
			<image:caption><![CDATA[Making raisin oil with soft, home-dried raisins.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/spinach-in-raisin-oil-with-pine-kernels/attachment/spinach-w-raisins/</loc>
		<lastmod>2024-03-30T11:36:15+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2024/02/spinach-w-raisins.jpg</image:loc>
			<image:title><![CDATA[Spinach in raisin oil, the ingredients.]]></image:title>
			<image:caption><![CDATA[Spinach in raisin oil, the ingredients.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/crispy-skinned-paper-wrapped-roast-chicken-and-tomatoes/attachment/paper-wrapped-recipe-1/</loc>
		<lastmod>2024-03-30T11:38:14+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2023/10/PAPER-WRAPPED-Recipe-1.jpg</image:loc>
			<image:title><![CDATA[Crispy skinned, paper wrapped roast chicken with tomatoes.]]></image:title>
			<image:caption><![CDATA[Crispy skinned, paper wrapped roast chicken with tomatoes.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/fried-spelt-flour-puffs-with-honey-anis-glaze/attachment/puffs-foto-cabecilla-28-01-2023-new/</loc>
		<lastmod>2024-03-30T11:41:29+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2023/02/puffs-foto-cabecilla-28.01.2023-new.jpg</image:loc>
			<image:title><![CDATA[Spelt-flour puffs with almond and  pear filling, and honey-anis glaze.]]></image:title>
			<image:caption><![CDATA[Spelt-flour puffs with almond and pear filling, and honey-anis glaze.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/fried-spelt-flour-puffs-with-honey-anis-glaze/attachment/bunuelos-pie-1-new/</loc>
		<lastmod>2024-03-30T11:42:29+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2023/02/bunuelos-pie-1-new.jpg</image:loc>
			<image:title><![CDATA[Spelt puff ingredients.]]></image:title>
			<image:caption><![CDATA[Spelt puff ingredients.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/fried-spelt-flour-puffs-with-honey-anis-glaze/attachment/bunuelos-pie-2-new/</loc>
		<lastmod>2024-03-30T11:43:04+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2023/02/bunuelos-pie-2-new.jpg</image:loc>
			<image:title><![CDATA[Spelt-flour batter puffs well and holds its shape when cool.]]></image:title>
			<image:caption><![CDATA[Spelt-flour batter puffs well and holds its shape when cool.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/fried-spelt-flour-puffs-with-honey-anis-glaze/attachment/bunuelos-pie-3-new/</loc>
		<lastmod>2024-03-30T11:43:37+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2023/02/bunuelos-pie-3-new.jpg</image:loc>
			<image:title><![CDATA[Spelt puffs shiny with honey glaze.]]></image:title>
			<image:caption><![CDATA[Spelt puffs shiny with honey glaze.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/chard-fritters/attachment/foto-chard-and-meat-fritters-20-07-2022-1/</loc>
		<lastmod>2024-03-30T12:33:06+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2022/10/foto-chard-and-meat-fritters-20.07.2022-1.jpg</image:loc>
			<image:title><![CDATA[Chard fritters, soft inside, and crispy when fried in hot olive oil.]]></image:title>
			<image:caption><![CDATA[Chard fritters, soft inside, and crispy when fried in hot olive oil.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/chard-fritters/attachment/foto-chard-fritters-20-07-2022-1/</loc>
		<lastmod>2024-03-30T12:41:50+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2022/10/foto-chard-fritters-20.07.2022-1.jpg</image:loc>
			<image:title><![CDATA[Make chard fritters into a meal with salad, a dipping sauce and warm bread on the side.]]></image:title>
			<image:caption><![CDATA[Make chard fritters into a meal with salad, a dipping sauce and warm bread on the side.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/crumb-custard-caramel-topping/attachment/foto-cabecera1/</loc>
		<lastmod>2024-03-30T12:59:36+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2022/10/foto-cabecera1.jpg</image:loc>
			<image:title><![CDATA[Crumb custard, with caramel topping and toasted pinekernels.]]></image:title>
			<image:caption><![CDATA[Crumb custard, with caramel topping and toasted pinekernels.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/crumb-custard-caramel-topping/attachment/foto-con-su-salsa-al-pie-de-receta-20-07-2022-1/</loc>
		<lastmod>2024-03-30T13:00:54+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2022/10/fOto-con-su-salsa-al-pie-de-receta-20.07.2022-1.jpg</image:loc>
			<image:title><![CDATA[Crumb custard served with red-fruit crême fraîche.]]></image:title>
			<image:caption><![CDATA[Crumb custard served with red-fruit crême fraîche.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/crumb-custard-caramel-topping/attachment/foto-infusion-al-pie-de-receta-20-07-2022-1/</loc>
		<lastmod>2024-03-30T13:01:57+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2022/10/foto-infusion-al-pie-de-receta-20.07.2022-1.jpg</image:loc>
			<image:title><![CDATA[Flavour the milk for a custard by infusing it with spices, herbs or citrus zests.]]></image:title>
			<image:caption><![CDATA[Flavour the milk for a custard by infusing it with spices, herbs or citrus zests.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/crumb-custard-caramel-topping/attachment/foto-en-su-cazuela-al-pie-de-receta-20-07-2022-1/</loc>
		<lastmod>2024-03-30T13:04:06+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2022/10/foto-en-su-cazuela-al-pie-de-receta-20.07.2022-1.jpg</image:loc>
			<image:title><![CDATA[Custards bake well in lightly greased clay cazuelas.]]></image:title>
			<image:caption><![CDATA[Custards bake well in lightly greased clay cazuelas.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/hazelnut-cream-soup/attachment/foto-pie-de-texto/</loc>
		<lastmod>2024-03-30T13:34:53+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2022/04/foto-pie-de-texto-scaled.jpg</image:loc>
			<image:title><![CDATA[Ice hazelnut cream soup and serve it in a pre-chilled and crumbed glass]]></image:title>
			<image:caption><![CDATA[Ice hazelnut cream soup and serve it in a pre-chilled and crumbed glass]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/burete-franciscan-leafy-soup/attachment/new-art-od-cookery-burete-with-seaweed-2/</loc>
		<lastmod>2024-03-30T13:36:51+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2021/11/New-Art-od-Cookery-BURETE-WITH-SEAWEED-2-e1638475876100.jpg</image:loc>
			<image:title><![CDATA[Burete is an emblematic Franciscan soup made with saffron broth, fresh green leaves, soft breaadcrumbs and sweated onion.]]></image:title>
			<image:caption><![CDATA[Burete is an emblematic Franciscan soup made with saffron broth, fresh green leaves, soft breaadcrumbs and sweated onion.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/burete-franciscan-leafy-soup/attachment/foto-pie-de-parrafo-burete/</loc>
		<lastmod>2024-03-30T13:37:34+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2021/11/foto-pie-de-parrafo-burete-scaled.jpg</image:loc>
			<image:title><![CDATA[Make burete with seasonal kitchen-garden or wild leaf-greens shredded before adding them to the saffron broth.]]></image:title>
			<image:caption><![CDATA[Make burete with seasonal kitchen-garden or wild leaf-greens shredded before adding them to the saffron broth.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/pies-recreating-early-modern-pastries-and-pie-crusts/attachment/recipes-pie-01/</loc>
		<lastmod>2024-03-30T13:48:31+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2021/08/Recipes-pie-01.jpg</image:loc>
			<image:title><![CDATA[Spelt flour, olive oil, anis and eau-de-vie give a crisp, slightly sweet pastry.]]></image:title>
			<image:caption><![CDATA[Spelt flour, olive oil, anis and eau-de-vie give a crisp, slightly sweet pastry.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/pies-recreating-early-modern-pastries-and-pie-crusts/attachment/recipes-pie-02/</loc>
		<lastmod>2024-03-30T13:49:53+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2021/08/Recipes-pie-02.jpg</image:loc>
			<image:title><![CDATA[The salmon filling is flavoured with garlic fried in olive oil, salt and pepper.]]></image:title>
			<image:caption><![CDATA[The salmon filling is flavoured with garlic fried in olive oil, salt and pepper.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/pies-recreating-early-modern-pastries-and-pie-crusts/attachment/recipes-pie-03/</loc>
		<lastmod>2024-03-30T13:52:11+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2021/08/Recipes-pie-03.jpg</image:loc>
			<image:title><![CDATA[Altamiras’s lamb or fish pies, individually sized as pick-up snacks.]]></image:title>
			<image:caption><![CDATA[Altamiras’s lamb or fish pies, individually sized as pick-up snacks.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/pies-recreating-early-modern-pastries-and-pie-crusts/attachment/recipes-pie-04/</loc>
		<lastmod>2024-03-30T13:52:49+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2021/08/Recipes-pie-04.jpg</image:loc>
			<image:title><![CDATA[Lamb and artichoke pies: the ingredients. You can use frozen or preserved artichokes if fresh are not available.]]></image:title>
			<image:caption><![CDATA[Lamb and artichoke pies: the ingredients. You can use frozen or preserved artichokes if fresh are not available.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/fish-and-avellana-drinking-soup/attachment/08-avellana-broth-1/</loc>
		<lastmod>2024-03-30T13:58:14+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2021/05/08-avellana-broth-1.jpg</image:loc>
			<image:title><![CDATA[Fish and avellana drinking soup.]]></image:title>
			<image:caption><![CDATA[Fish and avellana drinking soup.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/fish-and-avellana-drinking-soup/attachment/avellana-broth-2/</loc>
		<lastmod>2024-03-30T13:59:00+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2021/05/avellana-broth-2.jpg</image:loc>
			<image:title><![CDATA[Fish and avellana drinking soup, with garnishes.]]></image:title>
			<image:caption><![CDATA[Fish and avellana drinking soup, with garnishes.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/fish-and-avellana-drinking-soup/attachment/avellana-drinking-soup-2/</loc>
		<lastmod>2024-03-30T18:08:25+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2021/05/Avellana-Drinking-Soup.jpg</image:loc>
			<image:title><![CDATA[Candied orange, melon and plum]]></image:title>
			<image:caption><![CDATA[Candied orange, melon and plum]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/salt-tuna-salpicon/attachment/salt-tuna-salpicon-new-art-of-cookery-1/</loc>
		<lastmod>2024-03-30T18:10:43+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/11/salt-tuna-salpicon-New-Art-of-Cookery-1-scaled.jpg</image:loc>
			<image:title><![CDATA[Salt-tuna salpicón: always salt the fish in a non-reactive dish.]]></image:title>
			<image:caption><![CDATA[Salt-tuna salpicón: always salt the fish in a non-reactive dish.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/salt-tuna-salpicon/attachment/salttuna-salpicon-new-art-of-cookery-3/</loc>
		<lastmod>2024-03-30T18:11:37+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/11/salttuna-salpicon-New-Art-of-Cookery-3.jpg</image:loc>
			<image:title><![CDATA[Vicente Peris’s salpicon with chopped bell peppers, onions.]]></image:title>
			<image:caption><![CDATA[Vicente Peris’s salpicon with chopped bell peppers, onions.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/salt-tuna-salpicon/attachment/salt-tuna-salpicon-new-art-of-cookery-2/</loc>
		<lastmod>2024-03-30T18:12:18+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/11/salt-tuna-salpicon-New-Art-of-Cookery-2.jpg</image:loc>
			<image:title><![CDATA[An 18th-century salpicón served with spinach and raw onion rings.]]></image:title>
			<image:caption><![CDATA[An 18th-century salpicón served with spinach and raw onion rings.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/fried-roots-browned-flour-black-sauces/attachment/roots-recipe-from-new-art-of-cookery-book-1/</loc>
		<lastmod>2024-03-30T18:23:22+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/11/roots-Recipe-from-New-Art-of-Cookery-book-1.jpg</image:loc>
			<image:title><![CDATA[Toss roots in dry-fried flour and shallow-fry them in olive oil.]]></image:title>
			<image:caption><![CDATA[Toss roots in dry-fried flour and shallow-fry them in olive oil.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/fried-roots-browned-flour-black-sauces/attachment/roots-recipe-from-new-art-of-cookery-book-3/</loc>
		<lastmod>2024-03-30T18:24:13+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/11/roots-Recipe-from-New-Art-of-Cookery-book-3.jpg</image:loc>
			<image:title><![CDATA[Dry-fried flours: frying flour, spelt flour, hard wheat flour]]></image:title>
			<image:caption><![CDATA[Dry-fried flours: frying flour, spelt flour, hard wheat flour]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/fried-roots-browned-flour-black-sauces/attachment/roots-recipe-from-new-art-of-cookery-book-4/</loc>
		<lastmod>2024-03-30T18:24:50+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/11/roots-Recipe-from-New-Art-of-Cookery-book-4.jpg</image:loc>
			<image:title><![CDATA[Keep a larder store of browned flour to coat foods for frying.]]></image:title>
			<image:caption><![CDATA[Keep a larder store of browned flour to coat foods for frying.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/fried-roots-browned-flour-black-sauces/attachment/roots-recipe-from-new-art-of-cookery-book-2/</loc>
		<lastmod>2024-03-30T18:25:21+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/11/roots-Recipe-from-New-Art-of-Cookery-book-2.jpg</image:loc>
			<image:title><![CDATA[Roots for frying and roasting: purple potatoes, yams and sweet potatoes fry and roast well.]]></image:title>
			<image:caption><![CDATA[Roots for frying and roasting: purple potatoes, yams and sweet potatoes fry and roast well.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/steamed-cabbage-custard/attachment/cabbage-timbal-cabecera-recipes-from-new-art-of-cookery-book-3/</loc>
		<lastmod>2024-03-30T18:37:20+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/11/Cabbage-Timbal-Cabecera-Recipes-from-New-Art-of-Cookery-book-3.jpg</image:loc>
			<image:title><![CDATA[Steamed cabbage custard loaf, served warm with onion compôte, asparagus tips and lemon emulsion.]]></image:title>
			<image:caption><![CDATA[Steamed cabbage custard loaf, served warm with onion compôte, asparagus tips and lemon emulsion.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/steamed-cabbage-custard/attachment/cabbage-timbal-recipes-from-new-art-of-cookery-book-2/</loc>
		<lastmod>2024-03-30T18:38:14+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/11/cabbage-timbal-Recipes-from-New-Art-of-Cookery-book-2.jpg</image:loc>
			<image:title><![CDATA[Steamed cabbage custard timbal, served cold with vinaigrette, snow peas, diced potatoes.]]></image:title>
			<image:caption><![CDATA[Steamed cabbage custard timbal, served cold with vinaigrette, snow peas, diced potatoes.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/sardines-or-mackerel-baked-in-a-paper-box/attachment/receta-de-sardinas-en-caja-de-papel-new-art-of-cookery-1/</loc>
		<lastmod>2024-03-30T18:40:36+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/09/Receta-de-sardinas-en-caja-de-papel-New-Art-of-Cookery-1.jpg</image:loc>
			<image:title><![CDATA[Wrap spiced and breadcrumbed sardines in individual paper boxes or packets for baking.]]></image:title>
			<image:caption><![CDATA[Wrap spiced and breadcrumbed sardines in individual paper boxes or packets for baking.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/sardines-or-mackerel-baked-in-a-paper-box/attachment/receta-de-sardinas-en-caja-de-papel-new-art-of-cookery-2-2/</loc>
		<lastmod>2024-03-30T18:41:07+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/09/Receta-de-sardinas-en-caja-de-papel-New-Art-of-Cookery-2-1.jpg</image:loc>
			<image:title><![CDATA[Wrap sardines or mackerel individually for even cooking and easy serving.]]></image:title>
			<image:caption><![CDATA[Wrap sardines or mackerel individually for even cooking and easy serving.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/green-asparagus-eggs-fried-breadcrumbs/attachment/esparrago-especiado-2/</loc>
		<lastmod>2024-03-30T18:58:16+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/09/ESPARRAGO-ESPECIADO.jpg</image:loc>
			<image:title><![CDATA[Marinate fried green asparagus in spiced oil and serve warm with poached eggs, fried breadcrumbs.]]></image:title>
			<image:caption><![CDATA[Marinate fried green asparagus in spiced oil and serve warm with poached eggs, fried breadcrumbs.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/roast-turkey-with-sweet-and-sour-lemon-sauce/attachment/new-art-of-cookery-turkey-with-lemon-sauce-recipe/</loc>
		<lastmod>2024-03-30T19:03:46+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/12/New-art-of-cookery-TURKEY-WITH-LEMON-SAUCE-recipe.jpg</image:loc>
			<image:title><![CDATA[Rub the bird’s skin with soft home-made pork lard to give a richly browned, crispy textured skin.]]></image:title>
			<image:caption><![CDATA[Rub the bird’s skin with soft home-made pork lard to give a richly browned, crispy textured skin.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/fish-or-shellfish-preserved-in-olive-oil/attachment/steamed-mussels-olive-oil-bay-leaves/</loc>
		<lastmod>2024-03-30T19:16:41+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/12/Steamed-mussels-olive-oil-bay-leaves..jpg</image:loc>
			<image:title><![CDATA[Steamed mussels, olive oil, bay leaves.]]></image:title>
			<image:caption><![CDATA[Steam mussels, dry and cool, then cover in olive oil]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/roast-butternut-pumpkin-tartlets/attachment/barcas-with-pumpkin-cream-sunflower-seeds-pine-kernels-verbena/</loc>
		<lastmod>2024-03-30T19:24:18+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/12/Barcas-with-pumpkin-cream-sunflower-seeds-pine-kernels-verbena.jpg</image:loc>
			<image:title><![CDATA[A savoury pumpkin tartlet filling with kéfir, pine kernels, chopped sunflower seeds, lemon verbena.]]></image:title>
			<image:caption><![CDATA[A savoury pumpkin tartlet filling with kéfir, pine kernels, chopped sunflower seeds, lemon verbena.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/roast-butternut-pumpkin-tartlets/attachment/barcas-with-pumpkin-cream-apricot-sorbet-pollen/</loc>
		<lastmod>2024-03-30T19:24:46+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/12/Barcas-with-pumpkin-cream-apricot-sorbet-pollen.jpg</image:loc>
			<image:title><![CDATA[A sweet pumpkin tartlet filling with honey cream, orange flower water, apricot sorbet, pollen.]]></image:title>
			<image:caption><![CDATA[A sweet pumpkin tartlet filling with honey cream, orange flower water, apricot sorbet, pollen.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/wild-mushroom-empanadillas/attachment/empanadillas-2/</loc>
		<lastmod>2024-03-30T19:26:57+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/09/Empanadillas.jpg</image:loc>
			<image:title><![CDATA[Wild mushroom empanadillas, or pasties, are made with an olive-oil frying pastry and mushrooms fried in olive oil.]]></image:title>
			<image:caption><![CDATA[Wild mushroom empanadillas, or pasties, are made with an olive-oil frying pastry and mushrooms fried in olive oil.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/wild-mushroom-empanadillas/attachment/pastry-for-empanadillas-2/</loc>
		<lastmod>2024-03-30T19:27:44+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/09/pastry-for-empanadillas.jpg</image:loc>
			<image:title><![CDATA[Home-made olive-oil pastry.]]></image:title>
			<image:caption><![CDATA[Home-made olive-oil pastry.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/wild-mushroom-empanadillas/attachment/empanadillas-con-salsa-avellanas-800x600/</loc>
		<lastmod>2024-03-30T19:28:11+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/09/empanadillas-con-salsa-avellanas-800x600-1.jpg</image:loc>
			<image:title><![CDATA[The empanadillas are filled taking care not to stretch the pastry.]]></image:title>
			<image:caption><![CDATA[The empanadillas are filled taking care not to stretch the pastry.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/beef-ox-or-calf-cheeks/attachment/beef-ox-or-calf-cheeks-cabecilla-new/</loc>
		<lastmod>2024-03-30T19:46:03+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/05/Beef-Ox-or-Calf-Cheeks-cabecilla-new.jpg</image:loc>
			<image:title><![CDATA[Braise beef, ox or calf cheeks slowly with spices and serve with a natural garnish to lighten the brown meat.]]></image:title>
			<image:caption><![CDATA[Braise beef, ox or calf cheeks slowly with spices and serve with a natural garnish to lighten the brown meat.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/braised-apple-with-sage/attachment/version-de-fiesta/</loc>
		<lastmod>2024-03-30T19:49:04+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/05/versi%C3%B3n-de-fiesta.jpg</image:loc>
			<image:title><![CDATA[Braised apple with sage, caramelised apple-skin curls, pear and raspberry jelly.]]></image:title>
			<image:caption><![CDATA[Braised apple with sage, caramelised apple-skin curls, pear and raspberry jelly.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/braised-apple-with-sage/attachment/ingredientes/</loc>
		<lastmod>2024-03-30T19:49:38+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/05/ingredientes.jpg</image:loc>
			<image:title><![CDATA[Cooking apple for braising with flavouring ingredients: lemon, sage, can sugar, stick cinnamon, brandy.]]></image:title>
			<image:caption><![CDATA[Cooking apple for braising with flavouring ingredients: lemon, sage, can sugar, stick cinnamon, brandy.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/braised-apple-with-sage/attachment/en-la-cazuela/</loc>
		<lastmod>2024-03-30T19:50:33+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/05/en-la-cazuela.jpg</image:loc>
			<image:title><![CDATA[Begin braising in cold water for the gentle release of flavour from spices, citrus zest and the sage leaves.]]></image:title>
			<image:caption><![CDATA[Begin braising in cold water for the gentle release of flavour from spices, citrus zest and the sage leaves.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/lemon-cinnamon-and-orange-granizados/attachment/lemon-granizado/</loc>
		<lastmod>2024-03-30T19:52:51+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/03/Lemon-granizado.jpg</image:loc>
			<image:title><![CDATA[Lemon and cinnamon granizados prepared with white or cane sugar.]]></image:title>
			<image:caption><![CDATA[Lemon and cinnamon granizados prepared with white or cane sugar.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/pumpkin-quince-and-onion-reogado/attachment/pumpkin-quince-02-foto/</loc>
		<lastmod>2024-03-30T19:55:03+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/02/Pumpkin-Quince-02-foto.jpg</image:loc>
			<image:title><![CDATA[foto  Autumn pumpkins are still harvested by the friars today, here at Sant Espiritu, Gilet (Valencia).]]></image:title>
			<image:caption><![CDATA[foto Autumn pumpkins are still harvested by the friars today, here at Sant Espiritu, Gilet (Valencia).]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/pumpkin-quince-and-onion-reogado/attachment/pumpkin-quince-03-foto/</loc>
		<lastmod>2024-03-30T19:58:15+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/02/Pumpkin-Quince-03-foto.jpg</image:loc>
			<image:title><![CDATA[Autumn quinces grown and sold in the Madrid sierras.]]></image:title>
			<image:caption><![CDATA[Autumn quinces grown and sold in the Madrid sierras.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/green-beans-tossed-in-onion-olive-oil/attachment/green-beans-01-foto/</loc>
		<lastmod>2024-03-30T20:00:24+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/02/Green-Beans-01-foto-e1549985950690.jpg</image:loc>
			<image:title><![CDATA[Green beans tossed in olive oil flavoured with slowly sweated onion.]]></image:title>
			<image:caption><![CDATA[Green beans tossed in olive oil flavoured with slowly sweated onion.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/stuffed-verduras/attachment/stuffed-vegetables/</loc>
		<lastmod>2024-03-30T20:14:52+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2018/10/STUFFED-VEGETABLES.jpg</image:loc>
			<image:title><![CDATA[Stuffed verduras: pumpkins, onions and cucumbers filled with minced lamb and served in their cooking broth.]]></image:title>
			<image:caption><![CDATA[Stuffed verduras: pumpkins, onions and cucumbers filled with minced lamb and served in their cooking broth.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/wood-grilled-or-griddled-green-garlic/attachment/garlic-recipe-from-new-art-of-cookery-book/</loc>
		<lastmod>2024-03-30T20:20:04+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2017/09/garlic-Recipe-from-New-Art-of-Cookery-book.jpg</image:loc>
			<image:title><![CDATA[: Whole green garlic shoots, wood-grilled or griddled, are good eaten from their skins.]]></image:title>
			<image:caption><![CDATA[: Whole green garlic shoots, wood-grilled or griddled, are good eaten from their skins.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/wood-grilled-or-griddled-green-garlic/attachment/green-garlic-2/</loc>
		<lastmod>2024-03-30T20:20:38+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2017/09/green-garlic.jpg</image:loc>
			<image:title><![CDATA[Green garlic, chopped and sweated in olive oil, has a mild and sweet flavour.]]></image:title>
			<image:caption><![CDATA[Green garlic, chopped and sweated in olive oil, has a mild and sweet flavour.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/wood-grilled-or-griddled-green-garlic/attachment/green-arlic-ii/</loc>
		<lastmod>2024-03-30T20:21:30+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2017/09/green-Arlic-II.jpg</image:loc>
			<image:title><![CDATA[Green garlic, trimmed of its tough skin and root, is ready to wood-grill, griddle or oven-roast.]]></image:title>
			<image:caption><![CDATA[Green garlic, trimmed of its tough skin and root, is ready to wood-grill, griddle or oven-roast.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/cookery-workshops-designing-tapas-around-altamirass-flavours/attachment/designing-tapas-around-altamirass-flavours/</loc>
		<lastmod>2024-03-30T20:22:49+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2017/09/DESIGNING-TAPAS-AROUND-ALTAMIRAS%E2%80%99S-FLAVOURS.jpg</image:loc>
			<image:title><![CDATA[At the first cookery workshop, I showed easy tapas like tartlets filled with sofrito, goat’s cheese and black Empeltre olive paste.]]></image:title>
			<image:caption><![CDATA[At the first cookery workshop, I showed easy tapas like tartlets filled with sofrito, goat’s cheese and black Empeltre olive paste.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/chicken-and-lettuce-pies/attachment/chicken-and-lettuce-pie-vicky-16-06-2017/</loc>
		<lastmod>2024-03-30T20:24:21+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2017/08/Chicken-and-lettuce-pie-vicky-16.06.2017.jpg</image:loc>
			<image:title><![CDATA[A slice of chicken pie, made with shredded lettuce added to the filling to give cooking juices.]]></image:title>
			<image:caption><![CDATA[A slice of chicken pie, made with shredded lettuce added to the filling to give cooking juices.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/stewed-chickpeas/attachment/new-art-of-cookery-chickpea-stew-recipe/</loc>
		<lastmod>2024-03-30T20:29:28+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2016/03/New-art-of-cookery-chickpea-stew-recipe.jpg</image:loc>
			<image:title><![CDATA[Soak chickpeas in chard or spinach broth, stew them with dry salt-cod and spices or with a handful of greens to give today’s potaje de cuaresma.]]></image:title>
			<image:caption><![CDATA[Soak chickpeas in chard or spinach broth, stew them with dry salt-cod and spices or with a handful of greens to give today’s potaje de cuaresma.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/alioli/attachment/ajo-sin-yemas-vicky-01-2015/</loc>
		<lastmod>2024-03-30T20:31:09+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2017/08/Ajo-sin-yemas-Vicky-01.-2015.jpg</image:loc>
			<image:title><![CDATA[Alioli, or ajo, made in a pestle and mortar, with raw garlic, salt, olive oil and sometimes egg yolk.]]></image:title>
			<image:caption><![CDATA[Alioli, or ajo, made in a pestle and mortar, with raw garlic, salt, olive oil and sometimes egg yolk.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/crispy-skinned-paper-wrapped-roast-chicken-and-tomatoes/attachment/paper-wrapped-recipe-3/</loc>
		<lastmod>2024-04-06T08:06:03+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2023/10/PAPER-WRAPPED-Recipe-3.jpg</image:loc>
			<image:title><![CDATA[Wrap the chicken in greased unbleached baking paper.]]></image:title>
			<image:caption><![CDATA[Wrap the chicken in greased unbleached baking paper.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/pies-recreating-early-modern-pastries-and-pie-crusts/attachment/recipes-pastries/</loc>
		<lastmod>2024-04-06T08:14:07+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2021/08/Recipes-pastries.jpg</image:loc>
			<image:title><![CDATA[A salmon pie made with boned fish and an olive-oil, eau-de-vie and anis pastry crust.]]></image:title>
			<image:caption><![CDATA[A salmon pie made with boned fish and an olive-oil, eau-de-vie and anis pastry crust.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/salmon-dumplings-in-chickpea-broth/attachment/fish-dumplings-02/</loc>
		<lastmod>2024-04-06T08:32:41+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/05/Fish-dumplings-02.jpg</image:loc>
			<image:title><![CDATA[Salmon dumplings flavoured with fresh fennel, cinnamon and cloves. Simmer them just before serving in chickpea broth.]]></image:title>
			<image:caption><![CDATA[Salmon dumplings are spiced and simmered just before serving in chickpea broth.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/spinach-in-raisin-oil-with-pine-kernels/attachment/cabecera-spinach-with-raisins/</loc>
		<lastmod>2024-04-06T09:11:53+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2024/02/cabecera-spinach-with-raisins.jpg</image:loc>
			<image:title><![CDATA[Spinach in raisin oil with pine kernels.]]></image:title>
			<image:caption><![CDATA[Spinach in raisin oil with pine kernels.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/crispy-skinned-paper-wrapped-roast-chicken-and-tomatoes/attachment/paper-wrapped-recipe-2/</loc>
		<lastmod>2024-04-06T09:13:41+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2023/10/PAPER-WRAPPED-Recipe-2.jpg</image:loc>
			<image:title><![CDATA[Tomatoes can be skinned before roasting in the chicken.]]></image:title>
			<image:caption><![CDATA[Tomatoes can be skinned before roasting in the chicken.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/hazelnut-cream-soup/attachment/foto-cabecera/</loc>
		<lastmod>2024-04-06T09:42:29+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2022/04/foto-cabecera-scaled.jpg</image:loc>
			<image:title><![CDATA[Hazelnut cream soup, given subtle, intense flavours by sweated onion,  garlic, saffron, parsley and cheese.]]></image:title>
			<image:caption><![CDATA[Hazelnut cream soup, given subtle, intense flavours by sweated onion, garlic, saffron, parsley and cheese.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/green-asparagus-eggs-fried-breadcrumbs/attachment/esparrago-especiado-ii-800x600/</loc>
		<lastmod>2024-04-06T09:44:40+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/09/ESPARRAGO-ESPECIADO-II-800x600-1.jpg</image:loc>
			<image:title><![CDATA[Marinate the fried green asparagus in the spiced olive oil in a cool place.]]></image:title>
			<image:caption><![CDATA[Marinate the fried green asparagus in the spiced olive oil in a cool place.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/fish-or-shellfish-preserved-in-olive-oil/attachment/fried-corvina-olive-oil-green-garlic/</loc>
		<lastmod>2024-04-06T09:55:05+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/12/Fried-corvina-olive-oil-green-garlic..jpg</image:loc>
			<image:title><![CDATA[Preserve fish whole or boned and skinned. Fry the fish, dry well, cover with fresh olive oil.]]></image:title>
			<image:caption><![CDATA[Preserve fish whole or boned and skinned. Fry the fish, dry well, cover with fresh olive oil.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/thanks/attachment/foto-vicky-agradecimientos/</loc>
		<lastmod>2024-04-06T09:56:50+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2024/03/foto-Vicky-agradecimientos.png</image:loc>
			<image:title><![CDATA[foto-Vicky-agradecimientos]]></image:title>
			<image:caption><![CDATA[Vicky Hayward]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/beef-ox-or-calf-cheeks/attachment/beef-lambs-cheeks-pie-1-new/</loc>
		<lastmod>2024-04-06T10:19:17+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/05/Beef-Lambs-cheeks-pie-1-new.jpg</image:loc>
			<image:title><![CDATA[Calf &amp; lamb cheeks trimmed by Spanish butchers.]]></image:title>
			<image:caption><![CDATA[Calf &amp; lamb cheeks trimmed by Spanish butchers.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/lemon-cinnamon-and-orange-granizados/attachment/img_1636/</loc>
		<lastmod>2024-04-06T10:52:42+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/03/IMG_1636.jpg</image:loc>
			<image:title><![CDATA[Bitter orange granizado can be flavoured with orange-flower water and pink peppercorns.]]></image:title>
			<image:caption><![CDATA[Bitter orange granizado can be flavoured with orange-flower water and pink peppercorns.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/stewed-chickpeas/attachment/potaje-cuaresma-vicky-01-2015/</loc>
		<lastmod>2024-04-06T11:08:01+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2017/08/Potaje-cuaresma-Vicky-01.2015.jpg</image:loc>
			<image:title><![CDATA[Chickpea potaje de cuaresma, with salt cod and spinach.]]></image:title>
			<image:caption><![CDATA[Chickpea potaje de cuaresma, with salt cod and spinach.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/guest-chefs/mari-carmen-edo-castellote/attachment/mari-carmen-edo-dish/</loc>
		<lastmod>2024-04-06T20:15:39+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2018/04/MARI-CARMEN-EDO-DISH.jpg</image:loc>
			<image:title><![CDATA[The Hotel Castellote’s, and María Carmen Edo’s carnival bread dumplings are first fried in olive oil, then simmered in a rich mixed meat broth similar to that used by Juan Altamiras.]]></image:title>
			<image:caption><![CDATA[The Hotel Castellote’s, and María Carmen Edo’s carnival bread dumplings are first fried in olive oil, then simmered in a rich mixed meat broth similar to that used by Juan Altamiras.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/guest-chefs/noureddine-lameghazai-dukala/attachment/nour/</loc>
		<lastmod>2024-04-06T20:19:21+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2018/04/Nour.jpg</image:loc>
			<image:title><![CDATA[Chef Noureddine Lameghazai in the kitchen at Dukala restaurant, which serves a unique blend of Moroccan and Spanish cookery with fine wines in Valencia city.]]></image:title>
			<image:caption><![CDATA[Chef Noureddine Lameghazai in the kitchen at Dukala restaurant, which serves a unique blend of Moroccan and Spanish cookery with fine wines in Valencia city.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/chickpea-broth/attachment/caldo-de-garbanzos-favorito-secc-recetas/</loc>
		<lastmod>2024-04-07T20:23:48+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2018/07/Caldo-de-garbanzos-favorito-secc-recetas.jpg</image:loc>
			<image:title><![CDATA[Chickpea broth: the essence of simplicity, to serve plain or with lemon juice, parsley and salt.]]></image:title>
			<image:caption><![CDATA[Chickpea broth: the essence of simplicity, to serve plain or with lemon juice, parsley and salt.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/home/attachment/1710494073532_553/</loc>
		<lastmod>2024-05-20T11:44:50+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2024/05/1710494073532_553.png</image:loc>
			<image:title><![CDATA[1710494073532_553]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/home/attachment/hoy-por-hoy-angels-barcelo/</loc>
		<lastmod>2024-05-20T11:51:37+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2024/05/HOY-POR-HOY-Angels-Barcelo.jpg</image:loc>
			<image:title><![CDATA[HOY POR HOY Àngels Barceló]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipe-books-as-history-and-writing-in-aranjuez/attachment/cabecilla_1/</loc>
		<lastmod>2024-05-20T14:16:14+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2022/10/cabecilla_1.jpg</image:loc>
			<image:title><![CDATA[Carved fruit pyramids and pine-cones stud the colonnade of an Aranjuez palace terrace overlooking the Jardín del Principe.]]></image:title>
			<image:caption><![CDATA[Carved fruit pyramids and pine-cones stud the colonnade of an Aranjuez palace terrace overlooking the Jardín del Principe.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipe-books-as-history-and-writing-in-aranjuez/attachment/img_3652_1/</loc>
		<lastmod>2024-05-20T14:16:47+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2022/10/IMG_3652_1.jpg</image:loc>
			<image:title><![CDATA[Kiko Moya stands by the portable charcoal oven on the front terrace at L’Escaleta (two Michelin-star) restaurant, Cocentaina, Alicante.]]></image:title>
			<image:caption><![CDATA[Kiko Moya stands by the portable charcoal oven on the front terrace at L’Escaleta (two Michelin-star) restaurant, Cocentaina, Alicante.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipe-books-as-history-and-writing-in-aranjuez/attachment/sabores-siglo-xviii_1/</loc>
		<lastmod>2024-05-20T14:17:18+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2022/10/sabores-siglo-xviii_1.jpg</image:loc>
			<image:title><![CDATA[Juan Altamiras’s modernity, reflected in his flavours: tomato and orange; parsleyed soft lard; pounded hazelnut paste; garlic braised in its skin; fresh herb and lettuce paste; stewed wild mushrooms.]]></image:title>
			<image:caption><![CDATA[Juan Altamiras’s modernity, reflected in his flavours: tomato and orange; parsleyed soft lard; pounded hazelnut paste; garlic braised in its skin; fresh herb and lettuce paste; stewed wild mushrooms.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipe-books-as-history-and-writing-in-aranjuez/attachment/img_3626_1/</loc>
		<lastmod>2024-05-20T14:26:13+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2022/10/IMG_3626_1.jpg</image:loc>
			<image:title><![CDATA[Once defining the planting of a kitchen-garden, low-hedged beds here were arranged around the wrought-iron pigeon-house, or “palomera”, which provided on-the-spot fertiliser.]]></image:title>
			<image:caption><![CDATA[Once defining the planting of a kitchen-garden, low-hedged beds here were arranged around the wrought-iron pigeon-house, or “palomera”, which provided on-the-spot fertiliser.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipe-books-as-history-and-writing-in-aranjuez/attachment/img_3624_1/</loc>
		<lastmod>2024-05-20T14:26:41+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2022/10/IMG_3624_1.jpg</image:loc>
			<image:title><![CDATA[Box hedges define parterres, once vegetable beds, in an 18th-century kitchen-garden at Aranjuez Royal Palace.]]></image:title>
			<image:caption><![CDATA[Box hedges define parterres, once vegetable beds, in an 18th-century kitchen-garden at Aranjuez Royal Palace.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/amsterdam-symposium-on-history-of-food-la-cultura-del-frio/attachment/amsterdam-symposium-logo-01-cabeza/</loc>
		<lastmod>2024-05-20T14:29:32+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2022/04/amsterdam-symposium-logo-01-cabeza.png</image:loc>
			<image:title><![CDATA[Amsterdam Symposium on the History of Food, 2022: the logo. © Collectie Geschiedenis van de Voeding]]></image:title>
			<image:caption><![CDATA[Amsterdam Symposium on the History of Food, 2022: the logo. © Collectie Geschiedenis van de Voeding]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/the-sophie-coe-prize-2020/attachment/pic-sophie-coe/</loc>
		<lastmod>2024-05-20T14:30:57+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2021/11/pic-Sophie-Coe.jpg</image:loc>
			<image:title><![CDATA[“Petits Propos Culinaires”: a photo of San Cristóbal friary ruins at Alpartir on the jacket of an issue publishing my Sophie Coe Prize essay on Juan Altamiras.]]></image:title>
			<image:caption><![CDATA[“Petits Propos Culinaires”: a photo of San Cristóbal friary ruins at Alpartir on the jacket of an issue publishing my Sophie Coe Prize essay on Juan Altamiras.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/pushing-boundaries-in-conversation-with-kiko-moya-gloria-rodriguez/attachment/food-values-altamiras-to-goya-ii/</loc>
		<lastmod>2024-05-20T14:35:34+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2021/08/food-values-altamiras-to-goya-II.jpg</image:loc>
			<image:title><![CDATA[In conversation with Kiko Moya, Michelin two-star chef of second-generation restaurant L’Escaleta, Cocentaina (Alicante), and Gloria Rodriguez, Global Research Institute Program Coordinator of New York University, Madrid.]]></image:title>
			<image:caption><![CDATA[In conversation with Kiko Moya, Michelin two-star chef of second-generation restaurant L’Escaleta, Cocentaina (Alicante), and Gloria Rodriguez, Global Research Institute Program Coordinator of New York University, Madrid.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/food-values-from-altamiras-to-goya/attachment/palacio-del-siglo-xvi/</loc>
		<lastmod>2024-05-20T14:48:56+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2021/08/Palacio-del-siglo-XVI.jpg</image:loc>
			<image:title><![CDATA[Altamiras and Goya both lived near El Coso, a wide avenue in Zaragoza’s old town, which still keeps imposing Renaissance and early modern “mudéjar” palace facades.]]></image:title>
			<image:caption><![CDATA[Altamiras and Goya both lived near El Coso, a wide avenue in Zaragoza’s old town, which still keeps imposing Renaissance and early modern “mudéjar” palace facades.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/talking-food-altamiras-at-oxford/attachment/talking-food-altamiras-at-oxford-2/</loc>
		<lastmod>2024-05-20T14:50:00+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/12/TALKING-FOOD-ALTAMIRAS-AT-OXFORD.jpg</image:loc>
			<image:title><![CDATA[“Celebrating with Juan Altamiras: The Spirit of Fiesta Food”, a talk that I gave to the 2012 Oxford Symposium on Food and Cookery.]]></image:title>
			<image:caption><![CDATA[“Celebrating with Juan Altamiras: The Spirit of Fiesta Food”, a talk that I gave to the 2012 Oxford Symposium on Food and Cookery.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/snows-and-ices-from-sierra-to-friary-kitchen-museo-de-madrid/attachment/verjuice-and-almond-milk-granizadas-blog/</loc>
		<lastmod>2024-05-20T14:52:30+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/05/Verjuice-and-almond-milk-granizadas-blog.jpg</image:loc>
			<image:title><![CDATA[For a Museo de Madrid event for the 2020 Gastrofestival, I recreated two of Altamiras’s iced slushes, or granizadas: verjuice, left, and almond-milk, right.]]></image:title>
			<image:caption><![CDATA[For a Museo de Madrid event for the 2020 Gastrofestival, I recreated two of Altamiras’s iced slushes, or granizadas: verjuice, left, and almond-milk, right.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/snows-and-ices-from-sierra-to-friary-kitchen-museo-de-madrid/attachment/guillermo-castellot-in-museo-de-historia-blog/</loc>
		<lastmod>2024-05-20T14:53:00+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/05/Guillermo-Castellot-in-Museo-de-Historia-blog.jpg</image:loc>
			<image:title><![CDATA[Guillermo Castellot explains the importance of natural ingredients at Los Alpes, his family’s artesanal “heladería” or ice-cream parlour, set up in 1950 in western Madrid by his grandparents.]]></image:title>
			<image:caption><![CDATA[Guillermo Castellot explains the importance of natural ingredients at Los Alpes, his family’s artesanal “heladería” or ice-cream parlour, set up in 1950 in western Madrid by his grandparents.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/casa-gerald-brenan-hispanism-food-writing/attachment/foto-principal/</loc>
		<lastmod>2024-05-20T14:56:37+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/12/Foto-principal.jpg</image:loc>
			<image:title><![CDATA[For the Spanish edition of the book J. Mauricio Restrepo came up with a beautiful two-colour text design, jacket and minimal line sketches.]]></image:title>
			<image:caption><![CDATA[For the Spanish edition of the book J. Mauricio Restrepo came up with a beautiful two-colour text design, jacket and minimal line sketches.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/casa-gerald-brenan-hispanism-food-writing/attachment/edible-history-pumpkin-barcas/</loc>
		<lastmod>2024-05-20T14:57:12+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/12/Edible-history-pumpkin-barcas.jpg</image:loc>
			<image:title><![CDATA[Pumpkin tartlets at the Casa Gerald Brenan: pine kernels, pumpkin seeds and lemon verbena added texture and aroma.]]></image:title>
			<image:caption><![CDATA[Pumpkin tartlets at the Casa Gerald Brenan: pine kernels, pumpkin seeds and lemon verbena added texture and aroma.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/casa-gerald-brenan-hispanism-food-writing/attachment/casa-gerald-brenan-2019/</loc>
		<lastmod>2024-05-20T14:57:49+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/12/Casa-Gerald-Brenan-2019.jpg</image:loc>
			<image:title><![CDATA[Casa GeraTalking food history and sharing its flavours: following the on-stage dialogue with Alfredo Taján at Casa Gerald Brennan we enjoyed pick-up snacks showcasing Altamiras’s flavours.ld Brenan 2019]]></image:title>
			<image:caption><![CDATA[Talking food history and sharing its flavours: following the on-stage dialogue with Alfredo Taján at Casa Gerald Brennan we enjoyed pick-up snacks showcasing Altamiras’s flavours.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/hay-festival-in-conversation-with-boris-izaguirre/attachment/hay-foto-principal/</loc>
		<lastmod>2024-05-20T15:12:31+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/12/Hay-Foto-principal.jpg</image:loc>
			<image:title><![CDATA[Segovia Hay Festival, 2019: a Sunday morning conversation with features journalist and novelist Boris Izaguirre, held in the auditorium inside the 16th-century Alhondiga.]]></image:title>
			<image:caption><![CDATA[Segovia Hay Festival, 2019: a Sunday morning conversation with features journalist and novelist Boris Izaguirre, held in the auditorium inside the 16th-century Alhondiga.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/hay-festival-in-conversation-with-boris-izaguirre/attachment/la-alhondiga-segovia-xvith-century-ceiling/</loc>
		<lastmod>2024-05-20T15:13:30+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/12/La-Alh%C3%B3ndiga-Segovia.-XVIth-century-ceiling..jpg</image:loc>
			<image:title><![CDATA[Segovia Hay Festival, 2019: the Alhondiga’s restored original XVIth-century roof timbers.]]></image:title>
			<image:caption><![CDATA[Segovia Hay Festival, 2019: the Alhondiga’s restored original XVIth-century roof timbers.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/congress-of-franciscan-studies-priego-de-cordoba/attachment/congreso-franciscano/</loc>
		<lastmod>2024-05-20T15:19:56+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/09/congreso-franciscano.jpg</image:loc>
			<image:title><![CDATA[The Congress of Franciscan Studies is held at the Hospedería San Francisco (Antiguo Convento) in Priego de Córdoba.]]></image:title>
			<image:caption><![CDATA[The Congress of Franciscan Studies is held at the Hospedería San Francisco (Antiguo Convento) in Priego de Córdoba.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/congress-of-franciscan-studies-priego-de-cordoba/attachment/angel-en-priego/</loc>
		<lastmod>2024-05-20T15:20:18+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/09/Angel-en-Priego.jpg</image:loc>
			<image:title><![CDATA[Fray Ángel  Serrano during a coffee break at the 2018 Congress of Franciscan Studies, Priego de Córdoba.]]></image:title>
			<image:caption><![CDATA[Fray Angel Fray Ángel Serrano during a coffee break at the 2018 Congress of Franciscan Studies, Priego de Córdoba. Serrano in Priego]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/congress-of-franciscan-studies-priego-de-cordoba/attachment/congreso-franciscano-ii/</loc>
		<lastmod>2024-05-20T15:20:38+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/09/Congreso-Franciscano-II.jpg</image:loc>
			<image:title><![CDATA[At the Mirador de Almendra, the restaurant which served attendees of the 2018 Congress of Franciscan Studies a menú of Altamiras’s dishes, served refectory style.]]></image:title>
			<image:caption><![CDATA[At the Mirador de Almendra, the restaurant which served attendees of the 2018 Congress of Franciscan Studies a menú of Altamiras’s dishes, served refectory style.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/congress-of-franciscan-studies-priego-de-cordoba/attachment/congreso-franciscano-iii/</loc>
		<lastmod>2024-05-20T15:20:56+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/09/Congreso-Franciscano-III.jpg</image:loc>
			<image:title><![CDATA[Congress of Franciscan Studies, 2018: the Altamiras lunch at the Mirador de Almendra opened with chicken essence (“sustancia”) with bread sops and lemon.]]></image:title>
			<image:caption><![CDATA[Congress of Franciscan Studies, 2018: the Altamiras lunch at the Mirador de Almendra opened with chicken essence (“sustancia”) with bread sops and lemon.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/alambique-altamiras-food-history-seminars/attachment/img_1911/</loc>
		<lastmod>2024-05-20T15:37:24+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/06/IMG_1911-e1559906645357.jpg</image:loc>
			<image:title><![CDATA[Clara María González de Amezúa seated at Alambique’s kitchen table with Gillian Riley, author of the “Oxford Companion to Italian Food”. Behind them stand students who lingered to continue the conversation.]]></image:title>
			<image:caption><![CDATA[Clara María González de Amezúa seated at Alambique’s kitchen table with Gillian Riley, author of the “Oxford Companion to Italian Food”. Behind them stand students who lingered to continue the conversation.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/el-foro-de-la-papa-altamiras-potatoes-with-alberto-ferruz/attachment/img_1690/</loc>
		<lastmod>2024-05-20T18:14:38+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/06/IMG_1690-e1559905436139.jpg</image:loc>
			<image:title><![CDATA[Foro de la Papa, Tenerife, 2019. Alberto Ferruz showcooked two versions of Juan Altamiras’s potatoes cooked in chickpea broth with saffron and greens.]]></image:title>
			<image:caption><![CDATA[Foro de la Papa, Tenerife, 2019. Alberto Ferruz showcooked two versions of Juan Altamiras’s potatoes cooked in chickpea broth with saffron and greens.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/diego-gallegos-rediscovering-sturgeon/attachment/photo-2019-03-25-17-41-23/</loc>
		<lastmod>2024-05-20T18:15:08+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/01/PHOTO-2019-03-25-17-41-23.jpg</image:loc>
			<image:title><![CDATA[Foro de la Papa, Tenerife, 2019. Round-table discussion on the Spanish history of potatoes, with José Carlos Capel (right) and Antonio Manuel Macías Hernández, Professor at the Universidad de La Laguna (centre).]]></image:title>
			<image:caption><![CDATA[Foro de la Papa, Tenerife, 2019. Round-table discussion on the Spanish history of potatoes, with José Carlos Capel (right) and Antonio Manuel Macías Hernández, Professor at the Universidad de La Laguna (centre).]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/el-foro-de-la-papa-altamiras-potatoes-with-alberto-ferruz/attachment/img_1688/</loc>
		<lastmod>2024-05-20T18:15:47+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/06/IMG_1688-e1559905456166.jpg</image:loc>
			<image:title><![CDATA[Foro de la Papa, Tenerife, 2019. Elements and ingredients for Alberto Ferruz’s 21st-century version of “Criadillas de tierra de otro modo”.]]></image:title>
			<image:caption><![CDATA[Foro de la Papa, Tenerife, 2019. Elements and ingredients for Alberto Ferruz’s 21st-century version of “Criadillas de tierra de otro modo”.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/el-foro-de-la-papa-altamiras-potatoes-with-alberto-ferruz/attachment/foro-de-la-papa-iii-2/</loc>
		<lastmod>2024-05-20T18:16:19+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/06/foro-de-la-papa-III-1.jpg</image:loc>
			<image:title><![CDATA[Foro de la Papa, Tenerife, 2019: Pedro Gómez Pallares (foreground) and Alberto Ferruz (background).]]></image:title>
			<image:caption><![CDATA[Foro de la Papa, Tenerife, 2019: Pedro Gómez Pallares (foreground) and Alberto Ferruz (background).]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/dublin-food-and-power/attachment/dublin-food-and-power-2/</loc>
		<lastmod>2024-05-20T18:38:18+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/01/DUBLIN-FOOD-AND-POWER-2.jpg</image:loc>
			<image:title><![CDATA[Irish produce at its very best at Ross Lewis’s Chapter One restaurant in Dublin: here, fresh wild salmon is served with peas and potato cakes.]]></image:title>
			<image:caption><![CDATA[Irish produce at its very best at Ross Lewis’s Chapter One restaurant in Dublin: here, fresh wild salmon is served with peas and potato cakes.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/book/book-presentations-towards-readers-2017-2018/attachment/pic-book-presentation/</loc>
		<lastmod>2024-05-25T16:37:37+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/01/PIC-BOOK-PRESENTATION.jpg</image:loc>
			<image:title><![CDATA[Ariel presented their edition of the book at Alambique cookshop in the heart of old Madrid, offering a tasting of Juan Altamiras’s dishes to independent booksellers, the Ariel team and authors.]]></image:title>
			<image:caption><![CDATA[Ariel presented their edition of the book at Alambique cookshop in the heart of old Madrid, offering a tasting of Juan Altamiras’s dishes to independent booksellers, the Ariel team and authors.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/book/book-presentations-towards-readers-2017-2018/attachment/book-presentations-2017-2/</loc>
		<lastmod>2024-05-25T16:38:07+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/01/book-presentations-2017.jpg</image:loc>
			<image:title><![CDATA[Cherries, pears and apricots from La Almunia’s fruit cooperative, a thank-you gift from La Almunia’s reading club. Juan Altamiras served these fruits with his meals.]]></image:title>
			<image:caption><![CDATA[Cherries, pears and apricots from La Almunia’s fruit cooperative, a thank-you gift from La Almunia’s reading club. Juan Altamiras served these fruits with his meals.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/book/book-presentations-towards-readers-2017-2018/attachment/img-20181019-wa0000/</loc>
		<lastmod>2024-05-25T16:41:30+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/01/IMG-20181019-WA0000.jpg</image:loc>
			<image:title><![CDATA[La Almunia’s book-club session began as a live reading and conversation, then it became a food workshop.]]></image:title>
			<image:caption><![CDATA[La Almunia’s book-club session began as a live reading and conversation, then it became a food workshop.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/alambique-altamiras-in-spanish-food-history/attachment/bacalao-con-tomate-seccion-noticias/</loc>
		<lastmod>2024-05-25T16:44:11+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2018/07/Bacalao-con-tomate-seccion-noticias.jpg</image:loc>
			<image:title><![CDATA[Altamiras matched home-grown tomatoes, fresh or preserved in olive oil, with bacalao, and with garlic and orange as flavourings.]]></image:title>
			<image:caption><![CDATA[Altamiras matched home-grown tomatoes, fresh or preserved in olive oil, with bacalao, and with garlic and orange as flavourings.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/la-almunia-valdejalon-the-juan-altamiras-food-festival/attachment/noticia-juan-altamiras-food-festival-1-certamen-la-almunia-santiago-cabello-tintaura-s-l/</loc>
		<lastmod>2024-05-25T17:05:25+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2018/07/Noticia-Juan-Altamiras-food-festival-1-Certamen-La-Almunia-%C2%A9-Santiago-Cabello-Tintaura-S.L..jpg</image:loc>
			<image:title><![CDATA[Food brings people together: Franciscan friars from Gilet, Zaragoza and Teruel in La Almunia, visiting San Lorenzo friary with the town’s mayoress and councillors.]]></image:title>
			<image:caption><![CDATA[Food brings people together: Franciscan friars from Gilet, Zaragoza and Teruel in La Almunia, visiting San Lorenzo friary with the town’s mayoress and councillors.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/la-almunia-valdejalon-the-juan-altamiras-food-festival/attachment/noticia-juan-altamiras-food-festival-2-premio-de-investigacion/</loc>
		<lastmod>2024-05-25T17:12:13+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2018/07/Noticia-Juan-Altamiras-food-festival-2-Premio-de-Investigaci%C3%B3n.png</image:loc>
			<image:title><![CDATA[The photo-call following the Aragonese Academy of Gastronomy Awards 2017: award winners plus Ángel Gonzalez Vera, President of the Academy; José Luis Soro, Consejero de Vertebración for Aragón; and Marisa Romero, Directora General de Turismo de Aragón.]]></image:title>
			<image:caption><![CDATA[The photo-call following the Aragonese Academy of Gastronomy Awards 2017: award winners plus Ángel Gonzalez Vera, President of the Academy; José Luis Soro, Consejero de Vertebración for Aragón; and Marisa Romero, Directora General de Turismo de Aragón.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/a-press-round-up/attachment/a-press-round-up-2/</loc>
		<lastmod>2024-05-25T17:28:52+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2017/09/A-PRESS-ROUND-UP.jpg</image:loc>
			<image:title><![CDATA[When “New Art of Cookery” (Nuevo arte de la cocina española) was published, Spanish newspapers “El País”, “La Vanguardia” and “El Periodico” picked up on Juan Altamiras as an overlooked but major figure in Spanish food history.]]></image:title>
			<image:caption><![CDATA[When “New Art of Cookery” (Nuevo arte de la cocina española) was published, Spanish newspapers “El País”, “La Vanguardia” and “El Periodico” picked up on Juan Altamiras as an overlooked but major figure in Spanish food history.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/archive/historical-research-project/attachment/img_1079/</loc>
		<lastmod>2024-05-25T17:38:42+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2017/05/IMG_1079.jpg</image:loc>
			<image:title><![CDATA[A fig tree grows by the “hospedería” of Santo Espíritu de Gilet, its roots buried deep below the back patio from where steps lead to the basement kitchen. The friars here are custodians of a major Franciscan archive.]]></image:title>
			<image:caption><![CDATA[A fig treeA fig tree grows by the “hospedería” of Santo Espíritu de Gilet, its roots buried deep below the back patio from where steps lead to the basement kitchen. The friars here are custodians of a major Franciscan archive. at Santo Espíritu de Gilet friary, near Sagunt, Valencià, its roots buried below the back patio from where steps lead to the basement kitchen. Santo Espiritu’s friars are custodians of a major Franciscan archive. © Vicky Hayward]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/beyond-the-bread-revolution-back-to-the-future/attachment/foto-cabecera-del-articulo_1/</loc>
		<lastmod>2024-05-25T17:54:02+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2022/10/Foto-cabecera-del-articulo_1.jpg</image:loc>
			<image:title><![CDATA[Hand-grated breadcrumbs appear in several dozen Juan Altamiras dishes: he would have used wheaten white, wholegrain wheat, spelt, rye, or barley mixed grain at various times. Below left, panko, a short-cut if you have no bread available.]]></image:title>
			<image:caption><![CDATA[Hand-grated breadcrumbs appear in several dozen Juan Altamiras dishes: he would have used wheaten white, wholegrain wheat, spelt, rye, or barley mixed grain at various times. Below left, panko, a short-cut if you have no bread available.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipe-books-as-history-and-writing-in-aranjuez/attachment/img_3652_1-2/</loc>
		<lastmod>2024-05-25T18:08:56+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2022/10/IMG_3652_1-1.jpg</image:loc>
			<image:title><![CDATA[Aranjuez, 2022. Chef Kiko Moya was a dialogue guest in my talk via video-conference, offering a personal cook’s perspective on food memories and history. © Vicky Hayward]]></image:title>
			<image:caption><![CDATA[Aranjuez, 2022. Chef Kiko Moya was a dialogue guest in my talk via video-conference, offering a personal cook’s perspective on food memories and history. © Vicky Hayward]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipe-books-as-history-and-writing-in-aranjuez/attachment/kiko-moya-2/</loc>
		<lastmod>2024-05-25T18:20:12+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2022/10/Kiko-Moya.jpg</image:loc>
			<image:title><![CDATA[Kiko-Moya]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/congress-of-franciscan-studies-priego-de-cordoba/attachment/angel-en-priego-2/</loc>
		<lastmod>2024-05-25T19:08:09+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/09/Angel-en-Priego-1.jpg</image:loc>
			<image:title><![CDATA[Fray Ángel  Serrano during a coffee break at the 2018 Congress of Franciscan Studies, Priego de Córdoba.]]></image:title>
			<image:caption><![CDATA[Fray Ángel Serrano during a coffee break at the 2018 Congress of Franciscan Studies, Priego de Córdoba.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/congress-of-franciscan-studies-priego-de-cordoba/attachment/congreso-franciscano-2/</loc>
		<lastmod>2024-05-25T19:08:30+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/09/Congreso-Franciscano-1.jpg</image:loc>
			<image:title><![CDATA[Fray Ángel  Serrano during a coffee break at the 2018 Congress of Franciscan Studies, Priego de Córdoba.]]></image:title>
			<image:caption><![CDATA[Fray Ángel Serrano during a coffee break at the 2018 Congress of Franciscan Studies, Priego de Córdoba.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/nadal-galician-christmas/attachment/nadal-galicia/</loc>
		<lastmod>2024-05-25T19:42:06+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/03/nadal-galicia.png</image:loc>
			<image:title><![CDATA[“Families of the Sea”, Muxia Fish Market, Rías Baixas, Galicia]]></image:title>
			<image:caption><![CDATA[“Families of the Sea”, Muxia Fish Market, Rías Baixas, Galicia]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/juan-altamiras-walk-la-almunia/attachment/mudejar-church-tower-la-almunia/</loc>
		<lastmod>2024-05-25T19:55:23+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2017/06/Mud%C3%A9jar-church-tower-La-Almunia.jpg</image:loc>
			<image:title><![CDATA[La Almunia’s Iglesia de Nuestra Señora de la Asunción is famed for its octagonal 14th-century mudéjar bell-tower, and it keeps statues originally in San Lorenzo convent.]]></image:title>
			<image:caption><![CDATA[La Almunia’s Iglesia de Nuestra Señora de la Asunción is famed for its octagonal 14th-century mudéjar bell-tower, and it keeps statues originally in San Lorenzo convent.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/beef-ox-or-calf-cheeks/attachment/carillera-servida/</loc>
		<lastmod>2024-05-25T20:23:04+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/05/carillera-servida-e1672338178497.jpg</image:loc>
			<image:title><![CDATA[Beef cheek, or “carrillera”, was rediscovered by Spanish chefs in the 1990s and today its meat, with unctuous textures, is highly valued.]]></image:title>
			<image:caption><![CDATA[Beef cheek, or “carrillera”, was rediscovered by Spanish chefs in the 1990s and today its meat, with unctuous textures, is highly valued.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipe-books-as-history-and-writing-in-aranjuez/attachment/img_3617_1/</loc>
		<lastmod>2024-05-25T20:24:19+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2022/10/IMG_3617_1.jpg</image:loc>
			<image:title><![CDATA[Aranjuez, 2022. Calle Cuesta de las Perdices – or Partridges’ Slope – was named after the red-legged partridges prized in Aranjuez’s royal hunts.]]></image:title>
			<image:caption><![CDATA[Aranjuez, 2022. Calle Cuesta de las Perdices – or Partridges’ Slope – was named after the red-legged partridges prized in Aranjuez’s royal hunts.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/dublin-food-and-power/attachment/dublin-food-and-power-1/</loc>
		<lastmod>2024-05-29T13:21:03+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/01/DUBLIN-FOOD-AND-POWER-1.jpg</image:loc>
			<image:title><![CDATA[Dublin’s emblematic skyline alongside the original English edition of the book (right) and its Spanish translation (left)]]></image:title>
			<image:caption><![CDATA[Dublin’s emblematic skyline alongside the original English edition of the book (right) and its Spanish translation (left)]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/guest-chefs/kiko-moya-escaleta/attachment/kiko-moya-dish/</loc>
		<lastmod>2024-06-22T09:27:06+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2018/04/Kiko-Moya-DISH.jpg</image:loc>
			<image:title><![CDATA[Kiko Moya’s almond snow, milky cloud, pickled blossom, young nuts and turrón cream ( inspired by Juan Altamiras’s almond milk). © Kiko Moya, Restaurante L’Escaleta, 2017.]]></image:title>
			<image:caption><![CDATA[Kiko Moya’s almond snow, milky cloud, pickled blossom, young nuts and turrón cream ( inspired by Juan Altamiras’s almond milk). © Kiko Moya, Restaurante L’Escaleta, 2017.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/guest-chefs/antonio-amago-la-de-espronceda/attachment/carrillera/</loc>
		<lastmod>2024-06-22T09:28:33+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2018/04/carrillera.jpg</image:loc>
			<image:title><![CDATA[Antonio Amago’s braised calf or beef cheeks served with boiled potatoes in the dining room at La de Espronceda, Madrid.]]></image:title>
			<image:caption><![CDATA[Antonio Amago’s braised calf or beef cheeks served with boiled potatoes in the dining room at La de Espronceda, Madrid.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/guest-chefs/matias-juan-rico-casa-paqui/attachment/new-art-of-cookery-matias-juan-rico-family/</loc>
		<lastmod>2024-06-22T09:29:25+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2021/09/New-Art-of-Cookery-MATIAS-JUAN-RICO-family.jpg</image:loc>
			<image:title><![CDATA[Three generations of the Casa Paquí family talk before lunch in the restaurant in Castalla’s old town: Matías, his younger son, his wife María, and mother Paquí Rico, who opened the restaurant in 1994.]]></image:title>
			<image:caption><![CDATA[Three generations of the Casa Paquí family talk before lunch in the restaurant in Castalla’s old town: Matías, his younger son, his wife María, and mother Paquí Rico, who opened the restaurant in 1994.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/guest-chefs/fray-angel-ramon-serrano-santo-espiritu/attachment/fray-angel-dish/</loc>
		<lastmod>2024-06-22T09:31:18+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2018/04/FRAY-ANGEL-DISH.jpg</image:loc>
			<image:title><![CDATA[Friar Ángel Ramón Serrano’s confit of salt-cod in olive oil emulsified with fresh tomato sauce, a recipe he learned in childhood. Juan Altamiars published the first Spanish recipes for sat-cod with tomato.]]></image:title>
			<image:caption><![CDATA[Friar Ángel Ramón Serrano’s confit of salt-cod in olive oil emulsified with fresh tomato sauce, a recipe he learned in childhood. Juan Altamiars published the first Spanish recipes for sat-cod with tomato.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/guest-chefs/el-patio-de-la-almunia/attachment/jose-carlos-martin-dish/</loc>
		<lastmod>2024-06-22T09:32:08+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2018/04/JOSE-CARLOS-MARTIN-DISH.jpg</image:loc>
			<image:title><![CDATA[Braised ewe-mutton and lamb with pomegranate gravy and sweet potatoes. I invited José Carlos Martín to recreate Juan Altamiras’s mutton with pomegranate juice, using  my historical notes and research.]]></image:title>
			<image:caption><![CDATA[Braised ewe-mutton and lamb with pomegranate gravy and sweet potatoes. I invited José Carlos Martín to recreate Juan Altamiras’s mutton with pomegranate juice, using my historical notes and research.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/guest-chefs/kiko-moya-escaleta/attachment/kiko-2023/</loc>
		<lastmod>2024-06-22T09:39:39+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2018/04/Kiko-2023.jpg</image:loc>
			<image:title><![CDATA[Kiko Moya, chef at family-owned Restaurante L’Escaleta, Cocentaina, Alicante.]]></image:title>
			<image:caption><![CDATA[Kiko Moya, chef at family-owned Restaurante L’Escaleta, Cocentaina, Alicante.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/guest-chefs/antonio-amago-la-de-espronceda/attachment/antonio-amago-2/</loc>
		<lastmod>2024-06-22T09:41:54+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2018/04/ANTONIO-AMAGO.jpg</image:loc>
			<image:title><![CDATA[Antonio Amago, chef-patron of Restaurante La de Espronceda, Madrid city.]]></image:title>
			<image:caption><![CDATA[Antonio Amago, chef-patron of Restaurante La de Espronceda, Madrid city.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/guest-chefs/matias-juan-rico-casa-paqui/attachment/new-art-of-cookery-matias-juan-rico-2/</loc>
		<lastmod>2024-06-22T10:11:25+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2021/09/New-Art-of-Cookery-MATIAS-JUAN-RICO-1.jpg</image:loc>
			<image:title><![CDATA[Matías Juan Rico, chef at family-owned Restaurante Casa Paqui, Castalla, Alicante.]]></image:title>
			<image:caption><![CDATA[Matías Juan Rico, chef at family-owned Restaurante Casa Paqui, Castalla, Alicante.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/guest-chefs/diego-gallegos-sollo/attachment/diego-gallegos-2/</loc>
		<lastmod>2024-06-22T10:18:30+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2018/04/Diego-GallegoS.jpg</image:loc>
			<image:title><![CDATA[Diego Gallegos, chef-patron of Restaurante Sollo, Fuengirola, Andalusia.]]></image:title>
			<image:caption><![CDATA[Diego Gallegos, chef-patron of Restaurante Sollo, Fuengirola, Andalusia.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/guest-chefs/fray-angel-ramon-serrano-santo-espiritu/attachment/fray-angel/</loc>
		<lastmod>2024-06-22T10:19:12+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2018/04/FRAY-ANGEL.jpg</image:loc>
			<image:title><![CDATA[Fray Angel Serrano, chef at Santo Espíritu del Monte, Gilet, Valencia.]]></image:title>
			<image:caption><![CDATA[Fray Angel Serrano, chef at Santo Espíritu del Monte, Gilet, Valencia.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/guest-chefs/mari-carmen-edo-castellote/attachment/mari-carmen-edo-2/</loc>
		<lastmod>2024-06-22T10:26:30+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2018/04/MARI-CARMEN-EDO.jpg</image:loc>
			<image:title><![CDATA[Mari Carmen Edo, who makes pellas de Carnaval every year at the Hotel Castellote, Teruel.]]></image:title>
			<image:caption><![CDATA[Mari Carmen Edo, who makes pellas de Carnaval every year at the Hotel Castellote, Teruel.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/beef-veal-and-their-broths-yesterday-to-tomorrow/attachment/carillera-servida-e1672338178497-2/</loc>
		<lastmod>2024-06-23T08:22:47+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2022/12/carillera-servida-e1672338178497-2.jpg</image:loc>
			<image:title><![CDATA[Beef, veal and their broths are elements of cookery which leaps from yesterday to tomorrow.]]></image:title>
			<image:caption><![CDATA[Beef, veal and their broths are elements of cookery which leaps from yesterday to tomorrow.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/beyond-the-bread-revolution-back-to-the-future/attachment/foto-cabecera-del-articulo_1-2/</loc>
		<lastmod>2024-06-23T08:23:57+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2022/10/Foto-cabecera-del-articulo_1-2.jpg</image:loc>
			<image:title><![CDATA[Breadcrumbs, a star ingredient in waste-not-want-not Franciscan cookery.]]></image:title>
			<image:caption><![CDATA[Breadcrumbs, a star ingredient in waste-not-want-not Franciscan cookery.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipe-books-as-history-and-writing-in-aranjuez/attachment/cabecilla_1-2/</loc>
		<lastmod>2024-06-23T08:30:28+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2022/10/cabecilla_1-2.jpg</image:loc>
			<image:title><![CDATA[A decorative carving at Aranjuez Palace. In the nearby old town a seminar on recipe books as was held in 2022.]]></image:title>
			<image:caption><![CDATA[A decorative carving at Aranjuez Palace. In the nearby old town a seminar on recipe books as was held in 2022.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/amsterdam-symposium-on-history-of-food-la-cultura-del-frio/attachment/amsterdam-symposium-logo-01-cabeza-2/</loc>
		<lastmod>2024-06-23T08:33:51+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2022/04/amsterdam-symposium-logo-01-cabeza-2.png</image:loc>
			<image:title><![CDATA[Amsterdam Symposium on the History of Food, its logo.]]></image:title>
			<image:caption><![CDATA[Amsterdam Symposium on the History of Food, its logo.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/the-sophie-coe-prize-2020/attachment/pic-sophie-coe-800x600-2/</loc>
		<lastmod>2024-06-23T08:44:32+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2021/11/pic-Sophie-Coe-800x600-2.jpg</image:loc>
			<image:title><![CDATA[My photo of San Cristóbal ruins, at Alpartir, for the cover of Petits Propos Culinaires.]]></image:title>
			<image:caption><![CDATA[My photo of San Cristóbal ruins, at Alpartir, for the cover of Petits Propos Culinaires.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/pushing-boundaries-in-conversation-with-kiko-moya-gloria-rodriguez/attachment/food-values-altamiras-to-goya-ii-2/</loc>
		<lastmod>2024-06-23T08:51:01+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2021/08/food-values-altamiras-to-goya-II-2.jpg</image:loc>
			<image:title><![CDATA[In conversation with Kiko Moya and Gloria Rodriguez at New York University in Madrid, for Gastroactitud, as filmed by In-Events.]]></image:title>
			<image:caption><![CDATA[In conversation with Kiko Moya and Gloria Rodriguez at New York University in Madrid, for Gastroactitud, as filmed by In-Events.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/food-values-from-altamiras-to-goya/attachment/palacio-del-siglo-xvi-2/</loc>
		<lastmod>2024-06-23T09:06:29+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2021/08/Palacio-del-siglo-XVI-2.jpg</image:loc>
			<image:title><![CDATA[Both Altamiras and Goya would have known the palatial mudéjar facades along El Coso, Zaragoza’s wide thoroughfare.]]></image:title>
			<image:caption><![CDATA[Both Altamiras and Goya would have known the palatial mudéjar facades along El Coso, Zaragoza’s wide thoroughfare.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/talking-food-altamiras-at-oxford/attachment/talking-food-altamiras-at-oxford-2-2/</loc>
		<lastmod>2024-06-23T09:07:47+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/12/TALKING-FOOD-ALTAMIRAS-AT-OXFORD-2.jpg</image:loc>
			<image:title><![CDATA[The print version of the talk on celebration food that I gave at the Oxford Food Symposium, as published in Petits Propos Culinaires.]]></image:title>
			<image:caption><![CDATA[The print version of the talk on celebration food that I gave at the Oxford Food Symposium, as published in Petits Propos Culinaires.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/snows-and-ices-from-sierra-to-friary-kitchen-museo-de-madrid/attachment/iced-lemon-and-verjuice-granizadas-blog/</loc>
		<lastmod>2024-06-23T09:30:17+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/05/Iced-lemon-and-verjuice-granizadas-blog.jpg</image:loc>
			<image:title><![CDATA[Altamiras’s granizadas or slushes made with lemon and cinnamon, recreated for a talk on Madrid’s ice and snow culture at the Museo de Madrid.]]></image:title>
			<image:caption><![CDATA[Altamiras’s granizadas or slushes made with lemon and cinnamon, recreated for a talk on Madrid’s ice and snow culture at the Museo de Madrid.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/diego-gallegos-rediscovering-sturgeon/attachment/img_2620-2/</loc>
		<lastmod>2024-06-23T09:39:36+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/01/IMG_2620-2.jpg</image:loc>
			<image:title><![CDATA[Sturgeon dumplings in broth, made here with fresh salmon and a home-made chickpea broth.]]></image:title>
			<image:caption><![CDATA[Sturgeon dumplings in broth, made here with fresh salmon and a home-made chickpea broth.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/casa-gerald-brenan-hispanism-food-writing/attachment/foto-principal-2-2/</loc>
		<lastmod>2024-06-23T09:41:43+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/12/Foto-principal-2.jpg</image:loc>
			<image:title><![CDATA[How does food writing fit within hispanism? A conversation with Alfredo Taján was held at the Casa Gerald Brenan.]]></image:title>
			<image:caption><![CDATA[How does food writing fit within hispanism? A conversation with Alfredo Taján was held at the Casa Gerald Brenan.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/hay-festival-in-conversation-with-boris-izaguirre/attachment/hay-foto-principal-800x600-2/</loc>
		<lastmod>2024-06-23T09:43:47+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/12/Hay-Foto-principal-800x600-2.jpg</image:loc>
			<image:title><![CDATA[On stage with Boris Izaguirre for a Sunday morning conversation on Altamiras, food and culture at the Hay Festival Segovia.]]></image:title>
			<image:caption><![CDATA[On stage with Boris Izaguirre for a Sunday morning conversation on Altamiras, food and culture at the Hay Festival Segovia.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/congress-of-franciscan-studies-priego-de-cordoba/attachment/congreso-franciscano-2-2/</loc>
		<lastmod>2024-06-23T09:45:22+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/09/congreso-franciscano-2.jpg</image:loc>
			<image:title><![CDATA[The annual Congress of Franciscan Studies is held in Priego de Cordoba at a graciously cloistered city-centre hotel, once the town’s Franciscan friary.]]></image:title>
			<image:caption><![CDATA[The annual Congress of Franciscan Studies is held in Priego de Cordoba at a graciously cloistered city-centre hotel, once the town’s Franciscan friary.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/alambique-altamiras-food-history-seminars/attachment/mde/</loc>
		<lastmod>2024-06-23T09:53:30+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/06/20190423_Taller-Vicky-Hayward-y-Julia-P%C3%A9rez-L-_Julia-Vallespin-10-1-e1559906597614.jpg</image:loc>
			<image:title><![CDATA[The food history seminars, taking Altamiras’s writing as their starting point, ran into a second season at Alambique’s cookshop and learning kitchen in 2019.]]></image:title>
			<image:caption><![CDATA[The food history seminars, taking Altamiras’s writing as their starting point, ran into a second season at Alambique’s cookshop and learning kitchen in 2019.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/juan-altamiras-food-festival-2019/attachment/img_1987-e1559905967383-2/</loc>
		<lastmod>2024-06-23T09:56:03+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/06/IMG_1987-e1559905967383-2.jpg</image:loc>
			<image:title><![CDATA[The Juan Altamiras Food Festival was celebrated for a second year in La Almunia de Doña Godina in spring 2019.]]></image:title>
			<image:caption><![CDATA[The Juan Altamiras Food Festival was celebrated for a second year in La Almunia de Doña Godina in spring 2019.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/el-foro-de-la-papa-altamiras-potatoes-with-alberto-ferruz/attachment/foro-de-la-papa-iv/</loc>
		<lastmod>2024-06-23T10:30:18+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/06/foro-de-la-papa-iv.jpg</image:loc>
			<image:title><![CDATA[Talking at El Foro de la Papa in Tenerife with Alberto Ferruz, a chef born near Altamiras’s home-town, now cooking in his two-starred restaurant in the province of Alicante.]]></image:title>
			<image:caption><![CDATA[Talking at El Foro de la Papa in Tenerife with Alberto Ferruz, a chef born near Altamiras’s home-town, now cooking in his two-starred restaurant in the province of Alicante.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/nadal-galician-christmas/attachment/nadal-galicia-2/</loc>
		<lastmod>2024-06-23T10:33:00+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/03/nadal-galicia-1.png</image:loc>
			<image:title><![CDATA[A fresco at Muxia fish market evokes the themes of my essay on Galician Christmas, festive food, migration and memory.]]></image:title>
			<image:caption><![CDATA[A fresco at Muxia fish market evokes the themes of my essay on Galician Christmas, festive food, migration and memory.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/book/book-presentations-towards-readers-2017-2018/attachment/pic-book-presentation-2/</loc>
		<lastmod>2024-06-23T10:37:32+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/01/PIC-BOOK-PRESENTATION-2.jpg</image:loc>
			<image:title><![CDATA[The first book presentations for Nuevo arte were designed by publisher Ariel to familiarise bookshops with the history of the book and the appeal of the recipes.]]></image:title>
			<image:caption><![CDATA[The first book presentations for Nuevo arte were designed by publisher Ariel to familiarise bookshops with the history of the book and the appeal of the recipes.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/alambique-altamiras-in-spanish-food-history/attachment/bacalao-con-tomate-seccion-noticias-800x600-2/</loc>
		<lastmod>2024-06-23T10:48:00+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2018/07/Bacalao-con-tomate-seccion-noticias-800x600-2.jpg</image:loc>
			<image:title><![CDATA[Alambique invited me to give a monthly series of seminars on Altamiras in food history in 2018.]]></image:title>
			<image:caption><![CDATA[Alambique invited me to give a monthly series of seminars on Altamiras in food history in 2018.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/la-almunia-valdejalon-the-juan-altamiras-food-festival/attachment/certamen-la-almunia-2/</loc>
		<lastmod>2024-06-23T10:52:38+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2018/07/Certamen-La-Almunia-2.jpg</image:loc>
			<image:title><![CDATA[The first Juan Altamiras food festival was held  in October 2017 to coincide with the publication of the book and its presentation in La Almunia.]]></image:title>
			<image:caption><![CDATA[The first Juan Altamiras food festival was held in October 2017 to coincide with the publication of the book and its presentation in La Almunia.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/a-press-round-up/attachment/a-press-round-up-800x600-2/</loc>
		<lastmod>2024-06-23T11:00:21+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2017/09/A-PRESS-ROUND-UP-800x600-2.jpg</image:loc>
			<image:title><![CDATA[The first book reviews of New Art of Cookery and Nuevo arte de la cocina focussed as much on the rediscovery of Juan Altamiras and the writing of his book as the recipes.]]></image:title>
			<image:caption><![CDATA[The first book reviews of New Art of Cookery and Nuevo arte de la cocina focussed as much on the rediscovery of Juan Altamiras and the writing of his book as the recipes.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/archive/historical-research-project/attachment/img_1079-2/</loc>
		<lastmod>2024-06-23T11:02:32+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2017/05/IMG_1079-2.jpg</image:loc>
			<image:title><![CDATA[One of the projects to which the book gave birth was an initial survey of Franciscan archives and their potential as sources for researching food and cookery across the centuries.]]></image:title>
			<image:caption><![CDATA[One of the projects to which the book gave birth was an initial survey of Franciscan archives and their potential as sources for researching food and cookery across the centuries.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/book/jane-grigson-trust-award-2017/attachment/courgetteflowers2-2/</loc>
		<lastmod>2024-06-23T11:03:36+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2017/03/courgetteflowers2-2.jpg</image:loc>
			<image:title><![CDATA[Receiving the Jane Grigson Trust Award in summer 2017 was a landmark pre-publication event.]]></image:title>
			<image:caption><![CDATA[Receiving the Jane Grigson Trust Award in summer 2017 was a landmark pre-publication event.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/lamb-tortillas/attachment/cabecera-lamb-tortillas-and-guindillas-2/</loc>
		<lastmod>2024-06-23T14:05:55+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2024/02/cabecera-lamb-tortillas-and-guindillas-2.jpg</image:loc>
			<image:title><![CDATA[Lamb or  hogget tortillas served with spicy green guindilla peppers.]]></image:title>
			<image:caption><![CDATA[Lamb or hogget tortillas served with spicy green guindilla peppers.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/spinach-in-raisin-oil-with-pine-kernels/attachment/cabecera-spinach-with-raisins-2/</loc>
		<lastmod>2024-06-23T14:07:01+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2024/02/cabecera-spinach-with-raisins-2.jpg</image:loc>
			<image:title><![CDATA[Spinach macerated in olive oil aromatised with raisins and served with toasted pine kernels.]]></image:title>
			<image:caption><![CDATA[Spinach macerated in olive oil aromatised with raisins and served with toasted pine kernels.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/crispy-skinned-paper-wrapped-roast-chicken-and-tomatoes/attachment/paper-wrapped-recipe-1-2/</loc>
		<lastmod>2024-06-23T14:07:48+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2023/10/PAPER-WRAPPED-Recipe-1-2.jpg</image:loc>
			<image:title><![CDATA[Crispy-skinned paper-wrapped roast chicken and tomatoes.]]></image:title>
			<image:caption><![CDATA[Crispy-skinned paper-wrapped roast chicken and tomatoes.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/fried-spelt-flour-puffs-with-honey-anis-glaze/attachment/puffs-foto-cabecilla-28-01-2023-new-2/</loc>
		<lastmod>2024-06-23T14:09:05+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2023/02/puffs-foto-cabecilla-28.01.2023-new-2.jpg</image:loc>
			<image:title><![CDATA[Fried spelt flour puffs with pear and marzipan filling and a honey-anise glaze.]]></image:title>
			<image:caption><![CDATA[Fried spelt flour puffs with pear and marzipan filling and a honey-anise glaze.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/rice-and-beans-everyday-wisdom/attachment/beans-rice-foto-cabecilla-28-01-2023-new-2/</loc>
		<lastmod>2024-06-23T14:10:02+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2023/02/beans-rice-foto-cabecilla-28.01.2023-new-2.jpg</image:loc>
			<image:title><![CDATA[Bomba rice, an absorbent round variety cooked here with fish broth, tomatoes and saffron.]]></image:title>
			<image:caption><![CDATA[Bomba rice, an absorbent round variety cooked here with fish broth, tomatoes and saffron.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/chard-fritters/attachment/foto-chard-and-meat-fritters-20-07-2022-1-2/</loc>
		<lastmod>2024-06-23T14:11:24+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2022/10/foto-chard-and-meat-fritters-20.07.2022-1-2.jpg</image:loc>
			<image:title><![CDATA[Breadcrumb-coated chard fritters fried in very hot olive oil.]]></image:title>
			<image:caption><![CDATA[Breadcrumb-coated chard fritters fried in very hot olive oil.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/crumb-custard-caramel-topping/attachment/foto-cabecera1-2/</loc>
		<lastmod>2024-06-23T14:12:01+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2022/10/foto-cabecera1-2.jpg</image:loc>
			<image:title><![CDATA[foto-cabecera1-2]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/crumb-custard-caramel-topping/attachment/foto-cabecera1-2-2/</loc>
		<lastmod>2024-06-23T14:13:10+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2022/10/foto-cabecera1-2-1.jpg</image:loc>
			<image:title><![CDATA[Crumb custard with a liquid caramel topping and toasted almonds.]]></image:title>
			<image:caption><![CDATA[Crumb custard with a liquid caramel topping and toasted almonds.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/hazelnut-cream-soup/attachment/foto-cabecera-scaled-800x600-2/</loc>
		<lastmod>2024-06-23T14:14:53+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2022/04/foto-cabecera-scaled-800x600-2.jpg</image:loc>
			<image:title><![CDATA[Hazelnut, saffron and garlic cream soup, excellent served hot or cold.]]></image:title>
			<image:caption><![CDATA[Hazelnut, saffron and garlic cream soup, excellent served hot or cold.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/burete-franciscan-leafy-soup/attachment/new-art-od-cookery-burete-with-seaweed-2-2/</loc>
		<lastmod>2024-06-23T14:15:57+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2021/11/New-Art-od-Cookery-BURETE-WITH-SEAWEED-2-1.jpg</image:loc>
			<image:title><![CDATA[An emblematic Franciscan dish, burete is a leafy green soup thickened with breadcrumbs and given flavour by slowly sweated onion.]]></image:title>
			<image:caption><![CDATA[An emblematic Franciscan dish, burete is a leafy green soup thickened with breadcrumbs and given flavour by slowly sweated onion.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/pies-recreating-early-modern-pastries-and-pie-crusts/attachment/recipes-pastries-2/</loc>
		<lastmod>2024-06-23T14:17:00+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2021/08/Recipes-pastries-2.jpg</image:loc>
			<image:title><![CDATA[Altamiras’s fish pie, recreated here with salmon, keeps his olive-oil crust.]]></image:title>
			<image:caption><![CDATA[Altamiras’s fish pie, recreated here with salmon, keeps his olive-oil crust.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/fish-and-avellana-drinking-soup/attachment/08-avellana-broth-1-2/</loc>
		<lastmod>2024-06-23T14:17:59+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2021/05/08-avellana-broth-1-2.jpg</image:loc>
			<image:title><![CDATA[Hazelnut-thickened fish broth garnished with poppy seeds.]]></image:title>
			<image:caption><![CDATA[Hazelnut-thickened fish broth garnished with poppy seeds.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/salt-tuna-salpicon/attachment/salt-tuna-salpicon-new-art-of-cookery-2-2/</loc>
		<lastmod>2024-06-23T14:18:50+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/11/salt-tuna-salpicon-New-Art-of-Cookery-2-1.jpg</image:loc>
			<image:title><![CDATA[Home-cured tuna in a salpicon salad.]]></image:title>
			<image:caption><![CDATA[Home-cured tuna in a salpicon salad.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/fried-roots-browned-flour-black-sauces/attachment/roots-recipe-from-new-art-of-cookery-book-2-2/</loc>
		<lastmod>2024-06-23T14:19:48+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/11/roots-Recipe-from-New-Art-of-Cookery-book-2-1.jpg</image:loc>
			<image:title><![CDATA[Roots cut into chunks, tossed in browned flour and fried till golden in olive oil.]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/steamed-cabbage-custard/attachment/cabbage-timbal-2/</loc>
		<lastmod>2024-06-23T14:20:42+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/11/Cabbage-Timbal-2.jpg</image:loc>
			<image:title><![CDATA[Steamed cabbage custard with onion compote and asparagus tips.]]></image:title>
			<image:caption><![CDATA[Steamed cabbage custard with onion compote and asparagus tips.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/sardines-or-mackerel-baked-in-a-paper-box/attachment/receta-de-sardinas-en-caja-de-papel-new-art-of-cookery-2-3/</loc>
		<lastmod>2024-06-23T14:25:06+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/09/Receta-de-sardinas-en-caja-de-papel-New-Art-of-Cookery-2-2.jpg</image:loc>
			<image:title><![CDATA[A roasted sardine with parsleyed breadcrumbs baked in a paper box.]]></image:title>
			<image:caption><![CDATA[A roasted sardine with parsleyed breadcrumbs baked in a paper box.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/green-asparagus-eggs-fried-breadcrumbs/attachment/esparrago-especiado-2-2/</loc>
		<lastmod>2024-06-23T14:26:30+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/09/ESPARRAGO-ESPECIADO-2.jpg</image:loc>
			<image:title><![CDATA[Spiced green asparagus, fried eggs and olive-oil fried breadcrumbs.]]></image:title>
			<image:caption><![CDATA[Spiced green asparagus, fried eggs and olive-oil fried breadcrumbs.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/roast-turkey-with-sweet-and-sour-lemon-sauce/attachment/turkey-with-lemon-sauce-1-vicky-hayward-2/</loc>
		<lastmod>2024-06-23T14:27:31+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/12/TURKEY-WITH-LEMON-SAUCE-1-Vicky-Hayward-2.jpg</image:loc>
			<image:title><![CDATA[Roast turkey, sweet-and-sour-lemon sauce, chunked fried potatoes and bundled red chard.]]></image:title>
			<image:caption><![CDATA[Roast turkey, sweet-and-sour-lemon sauce, chunked fried potatoes and bundled red chard.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/spanish-verjuice-or-agraz-sparks-of-acidity/attachment/spanish-dried-agraz-1-vicky-hayward-2/</loc>
		<lastmod>2024-06-23T14:28:30+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/12/Spanish-Dried-Agraz-1-Vicky-Hayward-2.jpg</image:loc>
			<image:title><![CDATA[Spanish agraz came in three forms: as a granular powder or paste, a cloudly fresh juice, and a clear sedimented liquid.]]></image:title>
			<image:caption><![CDATA[Spanish agraz came in three forms: as a granular powder or paste, a cloudly fresh juice, and a clear sedimented liquid.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/fish-or-shellfish-preserved-in-olive-oil/attachment/fried-corvina-olive-oil-green-garlic-800x600-2/</loc>
		<lastmod>2024-06-23T14:29:30+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/12/Fried-corvina-olive-oil-green-garlic.-800x600-2.jpg</image:loc>
			<image:title><![CDATA[Fish fillets preserved in olive oil flavoured with fresh green garlic.]]></image:title>
			<image:caption><![CDATA[Fish fillets preserved in olive oil flavoured with fresh green garlic.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/roast-butternut-pumpkin-tartlets/attachment/foto-principal-2-3/</loc>
		<lastmod>2024-06-23T14:31:03+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/12/Foto-principal-2-1.jpg</image:loc>
			<image:title><![CDATA[Butternut pumpkin roasted in its skin gives a dry purée, ideal for pie fillings.]]></image:title>
			<image:caption><![CDATA[Butternut pumpkin roasted in its skin gives a dry purée, ideal for pie fillings.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/wild-mushroom-empanadillas/attachment/empanadillas-2-2/</loc>
		<lastmod>2024-06-23T14:32:02+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/09/Empanadillas-2.jpg</image:loc>
			<image:title><![CDATA[Altamiras filled empanadilla pasties with wild thistle mushrooms and a hazelnut paste.]]></image:title>
			<image:caption><![CDATA[Altamiras filled empanadilla pasties with wild thistle mushrooms and a hazelnut paste.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/salmon-dumplings-in-chickpea-broth/attachment/fish-dumplings-02-800x600-2/</loc>
		<lastmod>2024-06-23T14:32:57+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/05/Fish-dumplings-02-800x600-2.jpg</image:loc>
			<image:title><![CDATA[Salmon and breadcrumb dumplings simmered in chickpea broth or.]]></image:title>
			<image:caption><![CDATA[Salmon and breadcrumb dumplings simmered in chickpea broth or.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/beef-ox-or-calf-cheeks/attachment/beef-ox-or-calf-cheeks-cabecilla-new-2/</loc>
		<lastmod>2024-06-23T14:37:41+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/05/Beef-Ox-or-Calf-Cheeks-cabecilla-new-2.jpg</image:loc>
			<image:title><![CDATA[Braised beef, ox or calf cheeks have gelatinous textures. Try serving them with slices of salted or pickled lemon.]]></image:title>
			<image:caption><![CDATA[Braised beef, ox or calf cheeks have gelatinous textures. Try serving them with slices of salted or pickled lemon.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/braised-apple-with-sage/attachment/apple-compote-with-sage/</loc>
		<lastmod>2024-06-23T14:40:31+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/05/apple-compote-with-sage.jpg</image:loc>
			<image:title><![CDATA[Apple sliced and braised with fresh sage, cinnamon stick and cane sugar.]]></image:title>
			<image:caption><![CDATA[Apple sliced and braised with fresh sage, cinnamon stick and cane sugar.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/lemon-cinnamon-and-orange-granizados/attachment/lemon-granizado-800x600-2/</loc>
		<lastmod>2024-06-23T14:41:44+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/03/Lemon-granizado-800x600-2.jpg</image:loc>
			<image:title><![CDATA[Altamiras made granizada slushes with fresh lemon juice, cinnamon syrup and almond milk, but you can also use bitter orange, cherry or peach juice.]]></image:title>
			<image:caption><![CDATA[Altamiras made granizada slushes with fresh lemon juice, cinnamon syrup and almond milk, but you can also use bitter orange, cherry or peach juice.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/pumpkin-quince-and-onion-reogado/attachment/pumpkin-quince-02/</loc>
		<lastmod>2024-06-23T14:47:30+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/02/Pumpkin-Quince-02.jpg</image:loc>
			<image:title><![CDATA[Braise chunked butternut pumpkin with chopped quince and sliced onions for a range of savoury, acidic and fruity flavours.]]></image:title>
			<image:caption><![CDATA[Braise chunked butternut pumpkin with chopped quince and sliced onions for a range of savoury, acidic and fruity flavours.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/green-beans-tossed-in-onion-olive-oil/attachment/green-beans-02/</loc>
		<lastmod>2024-06-23T14:52:07+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/02/Green-Beans-02.jpg</image:loc>
			<image:title><![CDATA[Green beans tossed in olive oil aromatised with onions.]]></image:title>
			<image:caption><![CDATA[Green beans tossed in olive oil aromatised with onions.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/marinating-table-olives/attachment/marinated-olives-2-2/</loc>
		<lastmod>2024-06-23T14:54:13+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/02/MARINATED-OLIVES-2.jpg</image:loc>
			<image:title><![CDATA[Green table olives marinated here with fennel, bay, thyme, orange zest and garlic.]]></image:title>
			<image:caption><![CDATA[Green table olives marinated here with fennel, bay, thyme, orange zest and garlic.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/almendrada-an-almond-cream/attachment/foto-almendrada-2/</loc>
		<lastmod>2024-06-23T14:58:16+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2018/12/Foto-almendrada-2.jpg</image:loc>
			<image:title><![CDATA[Almendrada is a rich cream, which comes alive as a contemporary dessert served with sieved raspberry purée, kéfir and sunflower seeds.]]></image:title>
			<image:caption><![CDATA[Almendrada is a rich cream, which comes alive as a contemporary dessert served with sieved raspberry purée, kéfir and sunflower seeds.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/stuffed-verduras/attachment/stuffed-vegetables-2/</loc>
		<lastmod>2024-06-23T15:09:02+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2018/10/STUFFED-VEGETABLES-2.jpg</image:loc>
			<image:title><![CDATA[Courgettes, pumpkins and onions stuffed with spiced minced lamb filling are good braised and served in their own cooking juices.]]></image:title>
			<image:caption><![CDATA[Courgettes, pumpkins and onions stuffed with spiced minced lamb filling are good braised and served in their own cooking juices.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/chickpea-broth/attachment/caldo-de-garbanzos-favorito-secc-recetas-800x600-2/</loc>
		<lastmod>2024-06-23T15:12:07+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2018/07/Caldo-de-garbanzos-favorito-secc-recetas-800x600-2.jpg</image:loc>
			<image:title><![CDATA[Chickpea broth seasoned with lemon and parsley and, if you like, a little olive oil.]]></image:title>
			<image:caption><![CDATA[Chickpea broth seasoned with lemon and parsley and, if you like, a little olive oil.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/wood-grilled-or-griddled-green-garlic/attachment/garlic-recipe-from-new-art-of-cookery-book-2/</loc>
		<lastmod>2024-06-23T15:16:03+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2017/09/garlic-Recipe-from-New-Art-of-Cookery-book-2.jpg</image:loc>
			<image:title><![CDATA[Wood-grill or griddle trimmed whole green garlic stems in their skins to eat like calçots, the Catalan spring onions served with romesco sauce.]]></image:title>
			<image:caption><![CDATA[Wood-grill or griddle trimmed whole green garlic stems in their skins to eat like calçots, the Catalan spring onions served with romesco sauce.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/cookery-workshops-designing-tapas-around-altamirass-flavours/attachment/designing-tapas-around-altamirass-flavours-800x600-2/</loc>
		<lastmod>2024-06-23T15:18:54+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2017/09/DESIGNING-TAPAS-AROUND-ALTAMIRASS-FLAVOURS-800x600-2.jpg</image:loc>
			<image:title><![CDATA[Saffroned sofrito, goat’s cheese, and black Empletre olive purée combine as a great filling for pastry tartlets.]]></image:title>
			<image:caption><![CDATA[Saffroned sofrito, goat’s cheese, and black Empletre olive purée combine as a great filling for pastry tartlets.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/chicken-and-lettuce-pies/attachment/chicken-and-lettuce-pie-vicky-16-06-2017-800x600-2/</loc>
		<lastmod>2024-06-23T15:21:29+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2017/06/Chicken-and-lettuce-pie-vicky-16.06.2017-800x600-2.jpg</image:loc>
			<image:title><![CDATA[A deep-dish pie works well for Altamiras’s chunky chicken and lettuce pie.]]></image:title>
			<image:caption><![CDATA[A deep-dish pie works well for Altamiras’s chunky chicken and lettuce pie.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/pumpkin-and-honey-soup/attachment/sopa-calabaza-vicky-03-2017-3/</loc>
		<lastmod>2024-06-23T15:30:39+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2017/08/Sopa-calabaza-Vicky-03.2017-3.jpg</image:loc>
			<image:title><![CDATA[Altamiras’s cream of pumpkin breakfast soup is good made with milk, meat or chicken broth, and honey.]]></image:title>
			<image:caption><![CDATA[Pumpkin and honey soup is made with milk or cream, hot meat broth and honey.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/stewed-chickpeas/attachment/potaje-cuaresma-vicky-01-2015-800x600-2/</loc>
		<lastmod>2024-06-23T15:33:16+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2016/03/Potaje-cuaresma-Vicky-01.2015-800x600-2.jpg</image:loc>
			<image:title><![CDATA[Chickpeas stewed with raw salt-cod and spices, and served with greens, become today’s much- loved potaje de cuaresma.]]></image:title>
			<image:caption><![CDATA[Chickpeas stewed with raw salt-cod and spices, and served with greens, become today’s much- loved potaje de cuaresma.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/alioli/attachment/ajo-sin-yemas-vicky-01-2015-800x600-2/</loc>
		<lastmod>2024-06-23T15:33:46+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2015/01/Ajo-sin-yemas-Vicky-01.-2015-800x600-2.jpg</image:loc>
			<image:title><![CDATA[The original alioli, also known as ajo, is an emulsion purely of raw garlic and olive-oil. Altamiras stabilised it with egg yolks and breadcrumbs.]]></image:title>
			<image:caption><![CDATA[The original alioli, also known as ajo, is an emulsion purely of raw garlic and olive-oil. Altamiras stabilised it with egg yolks and breadcrumbs.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/guest-chefs/el-patio-de-la-almunia/attachment/jose-carlos-martin-2/</loc>
		<lastmod>2024-06-27T18:21:56+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2018/04/JOSE-CARLOS-MARTIN.jpg</image:loc>
			<image:title><![CDATA[José CJosé Carlos Martín, one of La Almunia de Doña Godina’s chefs who offer tapas at the annual Altamiras festival.arlos Martín,f ounder chef of the family restaurant and hotel El Patio in La Almunia. © Vicky Hayward]]></image:title>
			<image:caption><![CDATA[José Carlos Martín, one of La Almunia de Doña Godina’s chefs who offer tapas at the annual Altamiras festival.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/pies-recreating-early-modern-pastries-and-pie-crusts/attachment/recipes-pastries-2-2/</loc>
		<lastmod>2024-06-27T18:29:54+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2021/08/Recipes-pastries-2-1.jpg</image:loc>
			<image:title><![CDATA[Altamiras’s fish pie, recreated here with salmon, keeps his olive-oil crust.]]></image:title>
			<image:caption><![CDATA[Altamiras’s fish pie, recreated here with salmon, keeps his olive-oil crust.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/roast-turkey-with-sweet-and-sour-lemon-sauce/attachment/turkey-with-lemon-sauce-1-vicky-hayward-2-2/</loc>
		<lastmod>2024-06-27T18:32:09+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/12/TURKEY-WITH-LEMON-SAUCE-1-Vicky-Hayward-2-1.jpg</image:loc>
			<image:title><![CDATA[Roots cut into chunks, tossed in browned flour and fried till golden in olive oil.]]></image:title>
			<image:caption><![CDATA[Roots cut into chunks, tossed in browned flour and fried till golden in olive oil.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/roast-turkey-with-sweet-and-sour-lemon-sauce/attachment/turkey-with-lemon-sauce-1-vicky-hayward-2-3/</loc>
		<lastmod>2024-06-27T18:37:07+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/12/TURKEY-WITH-LEMON-SAUCE-1-Vicky-Hayward-2-2.jpg</image:loc>
			<image:title><![CDATA[Roast turkey, sweet-and-sour-lemon sauce, chunked fried potatoes and bundled red chard.]]></image:title>
			<image:caption><![CDATA[Roast turkey, sweet-and-sour-lemon sauce, chunked fried potatoes and bundled red chard.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/salmon-dumplings-in-chickpea-broth/attachment/fish-dumplings-01/</loc>
		<lastmod>2024-06-27T18:40:17+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/05/Fish-dumplings-01.jpg</image:loc>
			<image:title><![CDATA[Salmon and breadcrumb dumplings simmered in chickpea broth.]]></image:title>
			<image:caption><![CDATA[Salmon and breadcrumb dumplings simmered in chickpea broth.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/kiko-moya-exploring-a-landscape-across-time/attachment/kiko-con-garrapinera-blog-new-art-of-cookery-800x600-2/</loc>
		<lastmod>2024-06-27T18:45:32+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2024/02/Kiko-con-garrapinera-Blog-New-Art-of-Cookery-800x600-2.jpg</image:loc>
			<image:title><![CDATA[Kiko Moya explores natural details of the surrounding landscape in the kitchen at Michelin two-starred L’Escaleta, Cocentaina, Alicante.]]></image:title>
			<image:caption><![CDATA[Kiko Moya explores natural details of the surrounding landscape in the kitchen at Michelin two-starred L’Escaleta, Cocentaina, Alicante.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/guest-chefs/diego-gallegos-sollo/attachment/diego-gallegos-dish/</loc>
		<lastmod>2024-09-28T09:04:52+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2018/04/DIEGO-GALLEGOS-DISH.jpg</image:loc>
			<image:title><![CDATA[Diego Gallegos’s reinterpretation of Juan Altamiras’s fish dumplings: Diego uses organic sturgeon farmed in river water, but adds sun-dried tomato skin, a roast chicken and brandy stock, flowers and caviare.]]></image:title>
			<image:caption><![CDATA[Diego Gallegos’s reinterpretation of Juan Altamiras’s fish dumplings: Diego uses organic sturgeon farmed in river water, but adds sun-dried tomato skin, a roast chicken and brandy stock, flowers and caviare.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/guest-chefs/noureddine-lameghazai-dukala/attachment/nour-dish/</loc>
		<lastmod>2024-09-28T09:18:08+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2018/04/NOUR-DISH.jpg</image:loc>
			<image:title><![CDATA[Soaked raisins, honey and water are added to grated onion slowly sweated in olive oil to make Nourreddine’s honey sauce for salt-cod, inspired by Juan Altamiras’s salt-cod in honey batter.]]></image:title>
			<image:caption><![CDATA[Soaked raisins, honey and water are added to grated onion slowly sweated in olive oil to make Nourreddine’s honey sauce for salt-cod, inspired by Juan Altamiras’s salt-cod in honey batter.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/guest-chefs/el-patio-de-la-almunia/attachment/la-almunias-cooks/</loc>
		<lastmod>2024-09-29T09:32:13+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2018/04/LA-ALMUNIAS-COOKS.jpg</image:loc>
			<image:title><![CDATA[LA ALMUNIA’S COOKS]]></image:title>
			<image:caption><![CDATA[LA ALMUNIA’S COOKS]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/fried-spelt-flour-puffs-with-honey-anis-glaze/attachment/bunuelos-pie-4-new/</loc>
		<lastmod>2024-12-20T17:05:56+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2023/02/bunuelos-pie-4-new.jpg</image:loc>
			<image:title><![CDATA[Fried spelt-flour puffs with honey-anis glaze.]]></image:title>
			<image:caption><![CDATA[Fried spelt-flour puffs with honey-anis glaze.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/rice-and-beans-everyday-wisdom/attachment/beans-rice-foto-cabecilla-28-01-2023-new/</loc>
		<lastmod>2024-12-20T17:07:57+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2023/02/beans-rice-foto-cabecilla-28.01.2023-new.jpg</image:loc>
			<image:title><![CDATA[Rice cooked with kitchen-garden greens in saffroned fish broth.]]></image:title>
			<image:caption><![CDATA[Rice cooked with kitchen-garden greens in saffroned fish broth.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/steamed-cabbage-custard/attachment/cabbage-timbal-recipes-from-new-art-of-cookery-book-3/</loc>
		<lastmod>2024-12-20T18:36:28+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/11/cabbage-timbal-Recipes-from-New-Art-of-Cookery-book-3.jpg</image:loc>
			<image:title><![CDATA[Cabbage loaf or timbal: the ingredients are cabbage, onion and eggs, with salt, pepper and cheese to season.]]></image:title>
			<image:caption><![CDATA[Cabbage loaf or timbal: the ingredients are cabbage, onion and eggs, with salt, pepper and cheese to season.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/roast-butternut-pumpkin-tartlets/attachment/foto-principal-2/</loc>
		<lastmod>2024-12-21T12:39:49+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/12/Foto-principal-1.jpg</image:loc>
			<image:title><![CDATA[Roast butternut pumpkins, leave to cool then scoop the soft flesh for pie fillings.]]></image:title>
			<image:caption><![CDATA[Roast butternut pumpkins, leave to cool then scoop the soft flesh for pie fillings.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/pumpkin-quince-and-onion-reogado/attachment/pumpkin-quince-01-foto/</loc>
		<lastmod>2024-12-21T13:22:16+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/02/Pumpkin-Quince-01-foto-e1549985897269.jpg</image:loc>
			<image:title><![CDATA[Autumn pumpkin reogado made with chunks of pumpkin, onion and quince.]]></image:title>
			<image:caption><![CDATA[Autumn pumpkin reogado made with chunks of pumpkin, onion and quince.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/almendrada-an-almond-cream/attachment/foto-almendrada-22-11/</loc>
		<lastmod>2024-12-21T13:42:59+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2018/12/Foto-almendrada-22.11.jpg</image:loc>
			<image:title><![CDATA[Almond cream’s sweetness goes well with a tart sieved raspberry purée, and kéfir and pumpkin seeds.]]></image:title>
			<image:caption><![CDATA[Almond cream’s sweetness goes well with a tart sieved raspberry purée, and kéfir and pumpkin seeds.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/beyond-the-bread-revolution-back-to-the-future/attachment/foto-pie-de-articulo-29-09-22_1/</loc>
		<lastmod>2024-12-28T11:32:00+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2022/10/Foto-pie-de-articulo-29.09.22_1.jpg</image:loc>
			<image:title><![CDATA[Foto pie de articulo 29.09.22_1]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/beyond-the-bread-revolution-back-to-the-future/attachment/foto-pie-de-articulo-chicken-in-breadcrumb-sauce-25-04-2022_1/</loc>
		<lastmod>2024-12-28T11:32:23+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2022/10/Foto-pie-de-articulo-Chicken-in-breadcrumb-sauce-25.04.2022_1.jpg</image:loc>
			<image:title><![CDATA[Foto pie de articulo Chicken in breadcrumb sauce 25.04.2022_1]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/hay-festival-in-conversation-with-boris-izaguirre/attachment/hay-sculpture/</loc>
		<lastmod>2024-12-28T12:11:29+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/12/Hay-sculpture.jpg</image:loc>
			<image:title><![CDATA[Segovia Hay Festival, 2019: Ricardo Cárdenas’s aluminium sculpture “Nube” (Cloud) was installed near the city’s aqueduct.]]></image:title>
			<image:caption><![CDATA[Segovia Hay Festival, 2019: Ricardo Cárdenas’s aluminium sculpture “Nube” (Cloud) was installed near the city’s aqueduct.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/alambique-altamiras-food-history-seminars/attachment/img_1628/</loc>
		<lastmod>2024-12-28T12:30:28+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/06/IMG_1628-e1559906622484.jpg</image:loc>
			<image:title><![CDATA[Ángel Oñoro talking on Spanish flavours in Columbia’s Caribbean cookery. © Julia Rodríguez]]></image:title>
			<image:caption><![CDATA[Ángel Oñoro talking on Spanish flavours in Columbia’s Caribbean cookery. © Julia Rodríguez]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/juan-altamiras-food-festival-2019/attachment/la-almunia-festival18-06-19/</loc>
		<lastmod>2024-12-28T12:35:53+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/06/La-Almunia-festival18.06.19.jpg</image:loc>
			<image:title><![CDATA[Eduardo Comín, chef, and teacher, with his assistant.]]></image:title>
			<image:caption><![CDATA[Eduardo Comín, chef, and teacher, with his assistant.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/altamiras-in-madrid-an-unknown-chapter-of-his-life/attachment/altamiras-in-madrid-i/</loc>
		<lastmod>2025-07-13T08:00:17+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2025/01/ALTAMIRAS-IN-MADRID-I.jpg</image:loc>
			<image:title><![CDATA[OLIVE OIL IN THE FRANCISCAN MELTING POT]]></image:title>
			<image:caption><![CDATA[Hand-harvested olives in the grove before making the journey to the olive-oil press (almazara). © Vicky Hayward, 2024]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/olive-oil-in-the-franciscan-melting-pot/attachment/olive-oil-in-the-friary-melting-pot/</loc>
		<lastmod>2025-07-13T08:00:38+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2025/01/olive-oil-in-the-friary-melting-pot.jpg</image:loc>
			<image:title><![CDATA[olive oil in the friary melting pot]]></image:title>
			<image:caption><![CDATA[Olive-oil pouring jugs (aceiteras), made here of recycled glass and steel, are still used in everyday Spanish kitchens and dining rooms. Around them are Empeltre table olives. © Vicky Hayward, 2025]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/altamiras-in-madrid-an-unknown-chapter-of-his-life/attachment/altamiras-in-madrid-ii/</loc>
		<lastmod>2025-08-23T17:03:45+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2025/01/ALTAMIRAS-IN-MADRID-II.jpg</image:loc>
			<image:title><![CDATA[ALTAMIRAS IN MADRID: AN UNKNOWN CHAPTER OF HIS LIFE]]></image:title>
			<image:caption><![CDATA[ALTAMIRAS IN MADRID: AN UNKNOWN CHAPTER OF HIS LIFE]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/new-art-the-soft-cover-function-form-modernity/attachment/recreating-the-book/</loc>
		<lastmod>2025-09-21T10:48:21+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2025/08/Recreating-the-book.jpg</image:loc>
			<image:title><![CDATA[Recreating the book]]></image:title>
			<image:caption><![CDATA[The soft-cover of "New Art of Cookery" is a user-friendly edition, especially for journeys and in the kitchen.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/the-secret-kingdoms-on-paper-bookshops-readers/attachment/foto-a/</loc>
		<lastmod>2026-01-05T17:26:38+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2026/01/Foto-a.jpg</image:loc>
			<image:title><![CDATA[The Secret Kingdoms’ celebration of the “New Art of Cookery” paperback was a dialogue with tasting of 18th-century flavours in the bookshop.]]></image:title>
			<image:caption><![CDATA[The Secret Kingdoms’ celebration of the “New Art of Cookery” paperback was a dialogue with tasting of 18th-century flavours in the bookshop.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/the-secret-kingdoms-on-paper-bookshops-readers/attachment/foto-b/</loc>
		<lastmod>2026-01-05T17:33:27+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2026/01/Foto-b.jpg</image:loc>
			<image:title><![CDATA[The Secret Kingdoms keeps the shop founder’s early 1900 Modernist glass sign, under which large windows look on to 20,000 shelved and displayed books.]]></image:title>
			<image:caption><![CDATA[The Secret Kingdoms keeps the shop founder’s early 1900 Modernist glass sign, under which large windows look on to 20,000 shelved and displayed books.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/the-secret-kingdoms-on-paper-bookshops-readers/attachment/foto-e/</loc>
		<lastmod>2026-01-05T17:36:32+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2026/01/foto-e.jpg</image:loc>
			<image:title><![CDATA[The six flavours included a tomato, orange and garlic compôte, spinach dressed in raisin and garlic olive oil, and mushroom and hazelnut-paste empanadillas.]]></image:title>
			<image:caption><![CDATA[The six flavours included a tomato, orange and garlic compôte, spinach dressed in raisin and garlic olive oil, and mushroom and hazelnut-paste empanadillas.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/the-secret-kingdoms-on-paper-bookshops-readers/attachment/foto-f/</loc>
		<lastmod>2026-01-05T17:37:07+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2026/01/foto-f.jpg</image:loc>
			<image:title><![CDATA[The six flavours included a tomato, orange and garlic compôte, spinach dressed in raisin and garlic olive oil, and mushroom and hazelnut-paste empanadillas.]]></image:title>
			<image:caption><![CDATA[The six flavours included a tomato, orange and garlic compôte, spinach dressed in raisin and garlic olive oil, and mushroom and hazelnut-paste empanadillas.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/the-secret-kingdoms-on-paper-bookshops-readers/attachment/foto-g/</loc>
		<lastmod>2026-01-05T17:37:40+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2026/01/foto-g.jpg</image:loc>
			<image:title><![CDATA[The six flavours included a tomato, orange and garlic compôte, spinach dressed in raisin and garlic olive oil, and mushroom and hazelnut-paste empanadillas.]]></image:title>
			<image:caption><![CDATA[The six flavours included a tomato, orange and garlic compôte, spinach dressed in raisin and garlic olive oil, and mushroom and hazelnut-paste empanadillas.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/the-secret-kingdoms-on-paper-bookshops-readers/attachment/foto-c/</loc>
		<lastmod>2026-01-06T21:08:55+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2026/01/Foto-c.jpg</image:loc>
			<image:title><![CDATA[Pau of InGame Productores captured the event on film and Filipa of The Secret Kingdoms ensured that the flavour tastings reached every member of the audience. Photo: David Price]]></image:title>
			<image:caption><![CDATA[Pau of InGame Productores captured the event on film and Filipa of The Secret Kingdoms ensured that the flavour tastings reached every member of the audience. Photo: David Price]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/the-secret-kingdoms-on-paper-bookshops-readers/attachment/foto-d/</loc>
		<lastmod>2026-01-07T22:17:09+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2026/01/foto-d.jpg</image:loc>
			<image:title><![CDATA[The six flavours included a tomato, orange and garlic compôte, spinach dressed in raisin and garlic olive oil, and mushroom and hazelnut-paste empanadillas.]]></image:title>
			<image:caption><![CDATA[The six flavours included a tomato, orange and garlic compôte, spinach dressed in raisin and garlic olive oil, and mushroom and hazelnut-paste empanadillas.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/lamb-tortillas/attachment/breadcrumb-and-lamb-tortilla-02/</loc>
		<lastmod>2026-06-20T11:10:30+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2024/02/breadcrumb-and-lamb-tortilla-02.jpg</image:loc>
			<image:title><![CDATA[Lamb fritters to feed a crowd, cut up to lay on on bite-sized croutons of spelt-flour bread to pick-up as snacks.]]></image:title>
			<image:caption><![CDATA[Lamb fritters to feed a crowd, cut up to lay on on bite-sized croutons of spelt-flour bread to pick-up as snacks.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/rice-and-beans-everyday-wisdom/attachment/img_2644/</loc>
		<lastmod>2026-06-21T09:21:26+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2023/02/IMG_2644.jpg</image:loc>
			<image:title><![CDATA[Tasting spoonfuls of flavoured beans: (clockwise from top left) with rice, with sofrito, with cheese and breadcrumbs, or just with garlic.]]></image:title>
			<image:caption><![CDATA[Tasting spoonfuls of flavoured beans: (clockwise from top left) with rice, with sofrito, with cheese and breadcrumbs, or just with garlic.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/rice-and-beans-everyday-wisdom/attachment/saffron-experiment-07/</loc>
		<lastmod>2026-06-21T09:23:05+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2023/02/saffron-experiment-07.jpg</image:loc>
			<image:title><![CDATA[Saffron threads soaked for two days, ready to add to rice with the soaking water.]]></image:title>
			<image:caption><![CDATA[Saffron threads soaked for two days, ready to add to rice with the soaking water.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/chard-fritters/attachment/fritter-in-pan-img_4897/</loc>
		<lastmod>2026-06-21T09:34:49+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2022/10/fritter-in-pan-IMG_4897.jpg</image:loc>
			<image:title><![CDATA[Frying the fritters till crispy helps to give them shape and create a crust.]]></image:title>
			<image:caption><![CDATA[Frying the fritters till crispy helps to give them shape and create a crust.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/chard-fritters/attachment/fritter-with-sauce-02/</loc>
		<lastmod>2026-06-21T09:35:19+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2022/10/fritter-with-sauce-02.jpg</image:loc>
			<image:title><![CDATA[Hot, warm or cold fritters are great served with intense spots of flavour such as romesco sauce, harissa or home-made tomato purée.]]></image:title>
			<image:caption><![CDATA[Hot, warm or cold fritters are great served with intense spots of flavour such as romesco sauce, harissa or home-made tomato purée.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/hazelnut-cream-soup/attachment/img_4950/</loc>
		<lastmod>2026-06-21T09:38:54+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2022/04/IMG_4950.jpg</image:loc>
			<image:title><![CDATA[Bread sops soaked till damp and spongy form the base of a hazelnut cream soup flavoured with cheese, eggs and sweated onion.]]></image:title>
			<image:caption><![CDATA[Bread sops soaked till damp and spongy form the base of a hazelnut cream soup flavoured with cheese, eggs and sweated onion.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/burete-franciscan-leafy-soup/attachment/img_4950-2/</loc>
		<lastmod>2026-06-21T09:40:36+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2021/11/IMG_4950.jpg</image:loc>
			<image:title><![CDATA[Chopped greens, vegetable broth, bread, olive oil, onion and egg for cooking burete, an emblematic Spanish Franciscan soup.]]></image:title>
			<image:caption><![CDATA[Chopped greens, vegetable broth, bread, olive oil, onion and egg for cooking burete, an emblematic Spanish Franciscan soup.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/burete-franciscan-leafy-soup/attachment/img_4890/</loc>
		<lastmod>2026-06-21T09:45:52+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2021/11/IMG_4890.jpg</image:loc>
			<image:title><![CDATA[Chopped greens, vegetable broth, bread, olive oil, onion and egg for cooking burete, an emblematic Spanish Franciscan soup.]]></image:title>
			<image:caption><![CDATA[Chopped greens, vegetable broth, bread, olive oil, onion and egg for cooking burete, an emblematic Spanish Franciscan soup.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/fried-roots-browned-flour-black-sauces/attachment/turnips-in-olive-oil-19-05-2020/</loc>
		<lastmod>2026-06-21T10:40:24+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/11/turnips-in-olive-oil-19.05.2020.jpg</image:loc>
			<image:title><![CDATA[Baby turnips, left whole, soaked in cold water, dipped in browned flour and fried to a dark crispy crust.]]></image:title>
			<image:caption><![CDATA[Baby turnips, left whole, soaked in cold water, dipped in browned flour and fried to a dark crispy crust.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/fried-roots-browned-flour-black-sauces/attachment/img_4854/</loc>
		<lastmod>2026-06-21T10:42:08+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/11/IMG_4854.jpg</image:loc>
			<image:title><![CDATA[Griddled brown flour clings to well-dried roots then fries to give a nutty crunch.]]></image:title>
			<image:caption><![CDATA[Griddled brown flour clings to well-dried roots then fries to give a nutty crunch.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/fried-roots-browned-flour-black-sauces/attachment/img_4874/</loc>
		<lastmod>2026-06-21T10:42:55+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/11/IMG_4874.jpg</image:loc>
			<image:title><![CDATA[Sweet potatoes cut in chunks, small cubes or long thin slices before being coated with browned flour and fried in olive oil (evoo).]]></image:title>
			<image:caption><![CDATA[Sweet potatoes cut in chunks, small cubes or long thin slices before being coated with browned flour and fried in olive oil (evoo).]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/rice-and-beans-everyday-wisdom/attachment/beans-rice-pie-01-new/</loc>
		<lastmod>2026-06-21T12:18:18+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2023/02/beans-rice-pie-01-new.jpg</image:loc>
			<image:title><![CDATA[A dry rice at the end of cooking time, showing the steam it absorbs while resting under a cloth or newspaper.]]></image:title>
			<image:caption><![CDATA[A dry rice at the end of cooking time, showing the steam it absorbs while resting under a cloth or newspaper.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/rice-and-beans-everyday-wisdom/attachment/img_3642/</loc>
		<lastmod>2026-06-21T12:29:16+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2023/02/IMG_3642.jpg</image:loc>
			<image:title><![CDATA[A dry rice at the end of cooking time, showing the steam it absorbs while resting under a cloth or newspaper.]]></image:title>
			<image:caption><![CDATA[A dry rice at the end of cooking time, showing the steam it absorbs while resting under a cloth or newspaper.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/steamed-cabbage-custard/attachment/img_4879/</loc>
		<lastmod>2026-06-21T17:44:24+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/11/IMG_4879.jpg</image:loc>
			<image:title><![CDATA[Small custards in individual silicon moulds can be steamed quickly on top of the stove.]]></image:title>
			<image:caption><![CDATA[Small custards in individual silicon moulds can be steamed quickly on top of the stove.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/sardines-or-mackerel-baked-in-a-paper-box/attachment/img_3166/</loc>
		<lastmod>2026-06-21T17:49:55+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/09/IMG_3166.jpg</image:loc>
			<image:title><![CDATA[Seasoned and crumbed sardines lying on unbleached paper before folding to make the box.]]></image:title>
			<image:caption><![CDATA[Seasoned and crumbed sardines lying on unbleached paper before folding to make the box.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/sardines-or-mackerel-baked-in-a-paper-box/attachment/img_3148/</loc>
		<lastmod>2026-06-21T17:51:53+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/09/IMG_3148.jpg</image:loc>
			<image:title><![CDATA[If you like, unwrap the fish to serve on individual plates or altogether on one large one.]]></image:title>
			<image:caption><![CDATA[If you like, unwrap the fish to serve on individual plates or altogether on one large one.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/sardines-or-mackerel-baked-in-a-paper-box/attachment/brining_fish/</loc>
		<lastmod>2026-06-21T17:53:37+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/09/Brining_fish.png</image:loc>
			<image:title><![CDATA[Brining sardines before baking will lock in the fish-flesh moisture and revive its marine flavour.]]></image:title>
			<image:caption><![CDATA[Brining sardines before baking will lock in the fish-flesh moisture and revive its marine flavour.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/fish-or-shellfish-preserved-in-olive-oil/attachment/img_4920/</loc>
		<lastmod>2026-06-21T18:00:52+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/12/IMG_4920.jpg</image:loc>
			<image:title><![CDATA[Sliced fresh tuna fillet, cleaned of skin and membranes, and with the dark flesh left in for flavour and contrast.]]></image:title>
			<image:caption><![CDATA[Sliced fresh tuna fillet, cleaned of skin and membranes, and with the dark flesh left in for flavour and contrast.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/fish-or-shellfish-preserved-in-olive-oil/attachment/img_4929/</loc>
		<lastmod>2026-06-21T18:01:28+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/12/IMG_4929.jpg</image:loc>
			<image:title><![CDATA[Ensure the olive oil completely covers the fried fish before covering it, chilling it, shaping it into fillets or cutting it into fingers.]]></image:title>
			<image:caption><![CDATA[Ensure the olive oil completely covers the fried fish before covering it, chilling it, shaping it into fillets or cutting it into fingers.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/roast-turkey-with-sweet-and-sour-lemon-sauce/attachment/img_4954/</loc>
		<lastmod>2026-06-21T19:12:49+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/12/IMG_4954.jpg</image:loc>
			<image:title><![CDATA[Cream of mashed pumpkin, honey and kéfir served in tasting spoons.]]></image:title>
			<image:caption><![CDATA[Cream of mashed pumpkin, honey and kéfir served in tasting spoons.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/beef-ox-or-calf-cheeks/attachment/carrillera-onions-chickpeas/</loc>
		<lastmod>2026-06-21T19:16:47+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/05/carrillera-onions-chickpeas.jpg</image:loc>
			<image:title><![CDATA[Beef cheeks, served carved and accompanied by braised onions and spiced chickpeas.]]></image:title>
			<image:caption><![CDATA[Beef cheeks, served carved and accompanied by braised onions and spiced chickpeas.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/lemon-cinnamon-and-orange-granizados/attachment/prepping-granizadas-img_4903/</loc>
		<lastmod>2026-06-21T19:19:53+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/03/prepping-granizadas-IMG_4903.jpg</image:loc>
			<image:title><![CDATA[Prepping granizadas: citrus-zest water, cane sugar and fresh lemon juice ready to be combined and frozen for the granizada.]]></image:title>
			<image:caption><![CDATA[Prepping granizadas: citrus-zest water, cane sugar and fresh lemon juice ready to be combined and frozen for the granizada.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/green-beans-tossed-in-onion-olive-oil/attachment/green-beans-spelt-bread-img_4871/</loc>
		<lastmod>2026-06-21T19:23:35+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/02/green-beans-spelt-bread-IMG_4871.jpg</image:loc>
			<image:title><![CDATA[Green beans in onion oil served with spelt bread and lemon.]]></image:title>
			<image:caption><![CDATA[Green beans in onion oil served with spelt bread and lemon.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/almendrada-an-almond-cream/attachment/avellanada_1/</loc>
		<lastmod>2026-06-21T19:27:27+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2018/12/avellanada_1.jpg</image:loc>
			<image:title><![CDATA[Blanched orange zest curls and kéfir combine brilliantly as a fruity and milky acidic garnish.]]></image:title>
			<image:caption><![CDATA[Blanched orange zest curls and kéfir combine brilliantly as a fruity and milky acidic garnish.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/almendrada-an-almond-cream/attachment/avellanada-2/</loc>
		<lastmod>2026-06-21T19:27:55+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2018/12/avellanada-2.jpg</image:loc>
			<image:title><![CDATA[Prepping almendrada: taste a few skinned almonds to be sure they are fresh and sweet, as they can become rancid if kept too long.]]></image:title>
			<image:caption><![CDATA[Prepping almendrada: taste a few skinned almonds to be sure they are fresh and sweet, as they can become rancid if kept too long.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/stuffed-verduras/attachment/verdura-rellena-con-carne/</loc>
		<lastmod>2026-06-21T19:29:52+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2018/10/verdura-rellena-con-carne.jpg</image:loc>
			<image:title><![CDATA[Hollow the raw pumpkin, onions, cucumbers, and fennel or peaches to be stuffed with a knife or vegetable peeler.]]></image:title>
			<image:caption><![CDATA[Hollow the raw pumpkin, onions, cucumbers, and fennel or peaches to be stuffed with a knife or vegetable peeler.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/cookery-workshops-designing-tapas-around-altamirass-flavours/attachment/img_4937/</loc>
		<lastmod>2026-06-21T19:31:58+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2017/09/IMG_4937.jpg</image:loc>
			<image:title><![CDATA[Fried spelt-flour bread pinchos carry an artichoke cream, cured ham fragments, pitted black olives and lemon zest.]]></image:title>
			<image:caption><![CDATA[Fried spelt-flour bread pinchos carry an artichoke cream, cured ham fragments, pitted black olives and lemon zest.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/chicken-and-lettuce-pies/attachment/img_4924/</loc>
		<lastmod>2026-06-21T19:33:45+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2017/06/IMG_4924.jpg</image:loc>
			<image:title><![CDATA[Mix the lettuce ribbons and spiced braised chicken or rabbit, then pour them into the cazuela to be covered with a single pastry crust. (© photo Vicky Hayward)]]></image:title>
			<image:caption><![CDATA[Mix the lettuce ribbons and spiced braised chicken or rabbit, then pour them into the cazuela to be covered with a single pastry crust. (© photo Vicky Hayward)]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/chicken-and-lettuce-pies/attachment/img_4916/</loc>
		<lastmod>2026-06-21T19:35:25+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2017/06/IMG_4916.jpg</image:loc>
			<image:title><![CDATA[Prepping the pumpkin &amp; honey soup: you need a thick slice of pumpkin, a vegetable or chicken broth, fresh cream, honey and lemon zest.]]></image:title>
			<image:caption><![CDATA[Prepping the pumpkin &amp; honey soup: you need a thick slice of pumpkin, a vegetable or chicken broth, fresh cream, honey and lemon zest.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/stewed-chickpeas/attachment/img_4839/</loc>
		<lastmod>2026-06-21T19:37:05+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2016/03/IMG_4839.jpg</image:loc>
			<image:title><![CDATA[Soaking the chickpeas: Altamiras recycled vitamin and mineral-rich chard broth for soaking chickpeas, and you can also use it for cooking them.]]></image:title>
			<image:caption><![CDATA[Soaking the chickpeas: Altamiras recycled vitamin and mineral-rich chard broth for soaking chickpeas, and you can also use it for cooking them.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/wood-grilled-or-griddled-green-garlic/attachment/judias-migas-ajos-verdes/</loc>
		<lastmod>2026-06-21T19:49:52+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2017/09/judias-migas-ajos-verdes.jpg</image:loc>
			<image:title><![CDATA[Braised dried beans, fried breadcrumbs and sweated green garlic.]]></image:title>
			<image:caption><![CDATA[Braised dried beans, fried breadcrumbs and sweated green garlic.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/alioli/attachment/img_4942/</loc>
		<lastmod>2026-06-21T19:52:54+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2015/01/IMG_4942.jpg</image:loc>
			<image:title><![CDATA[Pound skinned garlic cloves in a steel mortar with a heavy pestle for a fast smooth cream, but use a wooden mortar and pestle for making alioli and ajo as it reduces the risk of curdling.]]></image:title>
			<image:caption><![CDATA[Pound skinned garlic cloves in a steel mortar with a heavy pestle for a fast smooth cream, but use a wooden mortar and pestle for making alioli and ajo as it reduces the risk of curdling.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/steamed-cabbage-custard/attachment/img_4885/</loc>
		<lastmod>2026-06-21T22:41:35+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/11/IMG_4885.jpg</image:loc>
			<image:title><![CDATA[A large loaf-format custard, baked in a bain-marie, needs longer cooling as well as cooking time to reach a firm texture.]]></image:title>
			<image:caption><![CDATA[A large loaf-format custard, baked in a bain-marie, needs longer cooling as well as cooking time to reach a firm texture.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/green-beans-tossed-in-onion-olive-oil/attachment/green-beans-w-egg-img_4908/</loc>
		<lastmod>2026-06-21T22:45:19+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/02/green-beans-w-egg-IMG_4908.jpg</image:loc>
			<image:title><![CDATA[Stripes of chopped hard-boiled egg add protein to green beans tossed in onion oil.]]></image:title>
			<image:caption><![CDATA[Stripes of chopped hard-boiled egg add protein to green beans tossed in onion oil.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/alioli/attachment/hierbabuena-y-perejil-de-la-huerta-franciscana/</loc>
		<lastmod>2026-06-21T22:49:23+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2015/01/hierbabuena-y-perejil-de-la-huerta-franciscana.jpg</image:loc>
			<image:title><![CDATA[hierbabuena y perejil, de la huerta franciscana]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/alioli/attachment/the-creamy-pumpkin-tartlet/</loc>
		<lastmod>2026-06-26T15:31:27+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2015/01/The-creamy-pumpkin-tartlet.jpg</image:loc>
			<image:title><![CDATA[Cream of mashed pumpkin, honey and kéfir served in tasting spoons.]]></image:title>
			<image:caption><![CDATA[Cream of mashed pumpkin, honey and kéfir served in tasting spoons.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/roast-butternut-pumpkin-tartlets/attachment/the-creamy-pumpkin-tartlet-2/</loc>
		<lastmod>2026-06-26T15:36:02+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/12/The-creamy-pumpkin-tartlet.jpg</image:loc>
			<image:title><![CDATA[Cream of mashed pumpkin, honey and kéfir served in tasting spoons.]]></image:title>
			<image:caption><![CDATA[Cream of mashed pumpkin, honey and kéfir served in tasting spoons.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/recipes/almendrada-an-almond-cream/attachment/new-almendrada-pic-18-07-2026/</loc>
		<lastmod>2026-07-21T16:48:19+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2018/12/new-almendrada-pic-18.07.2026.jpg</image:loc>
			<image:title><![CDATA[ALMENDRADA, AN ALMOND CREAM]]></image:title>
			<image:caption><![CDATA[Altamiras’s version of almendrada, a courtly dish, goes well with a tart summer fruit purée, like sieved raspberry, or home-made winter apricot, plum and cranberry conserves. © Vicky Hayward, 2026]]></image:caption>
		</image:image>
	</url>
</urlset>
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