Vicky Hayward

NEW ART of COOKERY

by JUAN ALTAMIRAS

A Spanish Friar’s Kitchen Notebook
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edible history: recreating altamiras's recipes at home

Altamiras often wrote his recipes in a breathless shortland style, but when it came to unusual or original methods he went into detail, making them remarkably easy to recreate at home today.
Here, below, are a few of his landmark dishes as I’ve cooked and photographed them in my small everyday home kitchen. Along with each recipe is cultural context expanding on the book’s old recipes and their modern versions.
Recreations by the few chefs passionate about historic cookery – for example, Alain Senderens, Anton Mosimann, Heston Blumenthal and, in Spain, Kiko Moya – are the most inspirational of all. Senderens led the way not only in his “archéologie du culinaire”, or updating of cookery knowledge as sedimented over millenia, but also in his rejection of over-luxurious status cookery.
But that doesn’t mean we cannot try historic cookery at home. Altamiras’s recipes allow improvisation, they jolt our taste buds alive beyond the sweet and salt divide, and they allow us to come back to 21st-century cookery with new perspectives.

24 02 202325 02 2023FRIED FILLED SPELT PUFFS WITH HONEY & ANISE GLAZE
24 02 202325 02 2023Beans and Rice: Everyday Wisdom
06 10 202208 10 2022CHARD BREADCRUMB FRITTERS
06 10 202208 10 2022CRUMB CUSTARD
04 04 202210 04 2022MEDITERRANEAN HAZELNUT SOUP
22 11 202111 12 2021BURETE WITH ALGAE
30 08 202115 09 2021RECREATING EARLY MODERN PASTRIES
06 05 202117 05 2021AVELLANA DRINKING SOUP
02 11 202014 02 2021SALT-TUNA SALPICÓN
02 11 202014 02 2021LOCAL ROOTS, BROWNED FLOUR, BLACK SAUCES
02 11 202014 02 2021Steamed Cabbage Timbal
21 09 202014 02 2021SARDINES BAKED IN A PAPER BOX
21 09 202014 02 2021GREEN ASPARAGUS, EGGS, FRIED BREADCRUMBS
18 12 201921 02 2021TURKEY WITH LEMON SAUCE
18 12 201914 02 2021SPANISH DRIED AGRAZ: SPARKS OF ACIDITY
04 12 201915 02 2021PRESERVING FISH OR SHELLFISH IN OLIVE OIL
04 12 201914 02 2021PUMPKIN BARCAS
21 09 201924 09 2020WILD MUSHROOM EMPANADILLAS
27 05 201915 02 2021FISH DUMPLINGS IN CHICKPEA SAUCE
14 05 201924 02 2023BEEF, OX OR CALF CHEEKS
14 05 201914 02 2021BRAISED APPLE WITH SAGE
Lemon granizado
07 03 201915 02 2021LEMON AND ORANGE GRANIZADO
11 02 201904 09 2020AUTUMN PUMPKIN REHOGADO
11 02 201915 02 2021GREEN BEANS
11 02 201914 02 2021OLIVE MARINADES
27 12 201814 02 2021Almendrada
23 10 201823 10 2018STUFFED VERDURAS
21 07 201828 09 2018CHICKPEA BROTH
12 09 201702 11 2020GREEN GARLIC
12 09 201707 03 2021COOKERY WORKSHOPS: DESIGNING TAPAS AROUND ALTAMIRAS’S FLAVOURS
12 06 201712 03 2021CHICKEN PIES
03 01 201715 02 2021SQUASH AND HONEY SOUP
20 03 201612 03 2021Chickpeas with Salt Cod
13 01 201515 02 2021ALIOLI
Summary
Published On
2017-06-14
Average Rating
0.51stargraygraygraygray Based on 3 Review(s)

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WEB BUILT & ENGINEERED BY IRONBACK SOFTWARE. DESIGN BY JUANJO TEJADO IN COLLABORATION WITH VICKY HAYWARD. The book's contents are registered UNDER THE LPI C. 2007, 2010, 2014. BOOK C. 2017. ALL WRITING & PHOTOGRAPHY BY VICKY HAYWARD © 2017-2019, UNLESS CREDITED VIA PERMISSIONS.

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