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NEW ART of COOKERY

by JUAN ALTAMIRAS

A Spanish Friar’s Kitchen Notebook
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  • FLAVOURS IN “NEW ART”

FLAVOURS IN “NEW ART”

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

Cane sugar cubes

Chard

Green garlic

Cheese

Kitchen garden produce

Fire roasted tomatoes

Aubergines, lime, olive oil

Vegetable and herbs

Artichokes

Almonds, Valdejalón

Artichokes, Zaragoza

Olives, La Almunia

Pomegranates, Zaragoza

Pumpkin, La Almunia

Salt cod, Zaragoza

Tobed beans, Almonacid

Cabbage, Almonacid

Borage, Almonacid


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