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.
04 04 2022MEDITERRANEAN HAZELNUT SOUP
22 11 2021BURETE WITH ALGAE
30 08 2021RECREATING EARLY MODERN PASTRIES
06 05 2021AVELLANA DRINKING SOUP
02 11 2020SALT-TUNA SALPICÓN
02 11 2020LOCAL ROOTS, BROWNED FLOUR, BLACK SAUCES
02 11 2020Steamed Cabbage Timbal
21 09 2020SARDINES BAKED IN A PAPER BOX
21 09 2020GREEN ASPARAGUS, EGGS, FRIED BREADCRUMBS
18 12 2019TURKEY WITH LEMON SAUCE
18 12 2019SPANISH DRIED AGRAZ: SPARKS OF ACIDITY
04 12 2019PUMPKIN BARCAS
21 09 2019WILD MUSHROOM EMPANADILLAS
27 05 2019FISH DUMPLINGS IN CHICKPEA SAUCE
14 05 2019IBERICO PIG’S CHEEKS
14 05 2019BRAISED APPLE WITH SAGE
07 03 2019LEMON AND ORANGE GRANIZADO
11 02 2019AUTUMN PUMPKIN REHOGADO
11 02 2019GREEN BEANS
11 02 2019OLIVE MARINADES
27 12 2018Almendrada
23 10 2018STUFFED VERDURAS
21 07 2018CHICKPEA BROTH
12 09 2017GREEN GARLIC
12 06 2017CHICKEN PIES
03 01 2017SQUASH AND HONEY SOUP
20 03 2016Chickpeas with Salt Cod
13 01 2015ALIOLI
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