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 considerable detail, making his recipes remarkably easy to recreate at home today.

Here, below, are a few of his landmark dishes cooked in a small kitchen along with cultural context expanding on the old and new recipes given in the book.

02 11 202003 11 2020SALT-TUNA SALPICÓN

02 11 202003 11 2020LOCAL ROOTS, BROWNED FLOUR, BLACK SAUCES

02 11 202003 11 2020Steamed Cabbage Timbal

21 09 202024 09 2020SARDINES BAKED IN A PAPER BOX

21 09 202024 09 2020GREEN ASPARAGUS, EGGS, FRIED BREADCRUMBS

18 12 201912 03 2020TURKEY WITH LEMON SAUCE

18 12 201904 09 2020SPANISH DRIED AGRAZ: SPARKS OF ACIDITY

04 12 201915 12 2019PRESERVING FISH OR SHELLFISH IN OLIVE OIL

04 12 201905 12 2019PUMPKIN BARCAS

21 09 201924 09 2020WILD MUSHROOM EMPANADILLAS

27 05 201904 09 2020FISH DUMPLINGS IN CHICKPEA SAUCE

14 05 201912 09 2019IBERICO PIG’S CHEEKS

14 05 201904 09 2020BRAISED APPLE WITH SAGE

07 03 201904 09 2020LEMON AND ORANGE GRANIZADO

11 02 201904 09 2020AUTUMN PUMPKIN REHOGADO

11 02 201912 02 2019GREEN BEANS

11 02 201912 02 2019OLIVE MARINADES

27 12 201811 02 2019Almendrada

23 10 201823 10 2018STUFFED VERDURAS

21 07 201828 09 2018CHICKPEA BROTH

12 09 201702 11 2020GREEN GARLIC

12 09 201724 04 2018COOKERY WORKSHOPS: DESIGNING TAPAS AROUND ALTAMIRAS’S FLAVOURS

12 06 201718 12 2019CHICKEN PIES

03 01 201718 12 2019SQUASH AND HONEY SOUP

20 03 201621 07 2018Chickpeas with Salt Cod

13 01 201521 07 2018ALIOLI