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	<url>
		<loc>https://newartofcookery.com/news/altamirass-homeland/</loc>
		<lastmod>2017-08-10T13:00:05+00:00</lastmod>
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	<url>
		<loc>https://newartofcookery.com/news/archive/</loc>
		<lastmod>2017-08-21T11:59:33+00:00</lastmod>
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		<loc>https://newartofcookery.com/news/book/</loc>
		<lastmod>2017-09-12T18:50:34+00:00</lastmod>
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		<loc>https://newartofcookery.com/news/recipes/</loc>
		<lastmod>2024-06-28T11:52:47+00:00</lastmod>
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		<loc>https://newartofcookery.com/news/a-press-round-up/</loc>
		<lastmod>2024-12-28T13:01:39+00:00</lastmod>
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			<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/photogallery/book-friends-2/</loc>
		<lastmod>2024-12-28T13:20:15+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2020/06/1-Fernando-Hueso-Iranzo-OFM-Padre-Guardi%C3%A1n-Mon-de-Santo-Espirit%C3%BAsince-2014.jpg</image:loc>
			<image:title><![CDATA[Fernando Hueso Iranzo, OFM, Padre Guardián, Mon de Santo Espiritú,since 2014]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/photogallery/kitchens/</loc>
		<lastmod>2024-12-29T14:45:05+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/photogallery/places-2/</loc>
		<lastmod>2024-12-29T14:46:24+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/07/14-leaving-e1562058769320.jpg</image:loc>
			<image:title><![CDATA[cypress avenue]]></image:title>
			<image:caption><![CDATA[cypress avenue]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/photogallery/flavors/</loc>
		<lastmod>2024-12-29T14:46:32+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/places/</loc>
		<lastmod>2024-12-29T14:46:41+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2017/06/S-Crist%C3%B3bal-Alpartir-I.jpg</image:loc>
			<image:title><![CDATA[S Cristóbal, Alpartir I]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/photogallery/along-the-rio-grio/</loc>
		<lastmod>2024-12-29T18:16:12+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2021/08/01-codos-scaled.jpg</image:loc>
			<image:title><![CDATA[01 The road begins]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/guest-chefs/fray-angel-ramon-serrano-santo-espiritu/</loc>
		<lastmod>2025-06-03T19:32:25+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/news/beef-veal-and-their-broths-yesterday-to-tomorrow/</loc>
		<lastmod>2025-06-08T11:13:21+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/</loc>
		<lastmod>2025-06-08T11:14:53+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/</loc>
		<lastmod>2025-06-08T11:17:11+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/talking-food-altamiras-at-oxford/</loc>
		<lastmod>2025-06-08T11:24:46+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/</loc>
		<lastmod>2025-06-08T11:25:53+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/</loc>
		<lastmod>2025-06-08T11:27:19+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/</loc>
		<lastmod>2025-06-08T11:28:35+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/congress-of-franciscan-studies-priego-de-cordoba/</loc>
		<lastmod>2025-06-08T12:53:04+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/el-foro-de-la-papa-altamiras-potatoes-with-alberto-ferruz/</loc>
		<lastmod>2025-06-08T13:00:22+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/dublin-food-and-power/</loc>
		<lastmod>2025-06-08T13:32:15+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/news/alambique-altamiras-in-spanish-food-history/</loc>
		<lastmod>2025-06-08T13:35:43+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/book/jane-grigson-trust-award-2017/</loc>
		<lastmod>2025-06-08T13:41:43+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/pumpkin-quince-and-onion-reogado/</loc>
		<lastmod>2025-06-14T10:16:43+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/guest-chefs/diego-gallegos-sollo/</loc>
		<lastmod>2025-06-15T10:04:08+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/news/amsterdam-symposium-on-history-of-food-la-cultura-del-frio/</loc>
		<lastmod>2025-06-15T18:33:44+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/food-values-from-altamiras-to-goya/</loc>
		<lastmod>2025-06-15T18:36:17+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/hay-festival-in-conversation-with-boris-izaguirre/</loc>
		<lastmod>2025-06-15T18:37:18+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/juan-altamiras-food-festival-2019/</loc>
		<lastmod>2025-06-15T18:39:36+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/book/book-presentations-towards-readers-2017-2018/</loc>
		<lastmod>2025-06-15T18:40:38+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/kiko-moya-exploring-a-landscape-across-time/</loc>
		<lastmod>2025-06-15T18:44:00+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/news/the-sophie-coe-prize-2020/</loc>
		<lastmod>2025-06-15T18:47:44+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/</loc>
		<lastmod>2025-06-15T18:51:28+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/alambique-altamiras-food-history-seminars/</loc>
		<lastmod>2025-06-15T18:52:24+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/la-modernidad-de-altamiras-madrid-fusion-2019/</loc>
		<lastmod>2025-06-15T18:53:34+00:00</lastmod>
		<image:image>
			<image:loc>https://newartofcookery.com/wp-content/uploads/2019/06/IMG_1601-e1559904998348.jpg</image:loc>
			<image:title><![CDATA[Kiko Moya and Vicente Pavia prepared backstage for the showcooking at Madrid Fusion, 2019.]]></image:title>
			<image:caption><![CDATA[Kiko Moya and Vicente Pavia prepared backstage for the showcooking at Madrid Fusion, 2019.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://newartofcookery.com/news/nadal-galician-christmas/</loc>
		<lastmod>2025-06-15T18:54:23+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/la-almunia-valdejalon-the-juan-altamiras-food-festival/</loc>
		<lastmod>2025-06-15T18:55:44+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/juan-altamiras-walk-la-almunia/</loc>
		<lastmod>2025-06-15T18:57:03+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/guest-chefs/antonio-amago-la-de-espronceda/</loc>
		<lastmod>2025-08-03T11:33:34+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/</loc>
		<lastmod>2025-08-03T11:35:06+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/el-patio-de-la-almunia/</loc>
		<lastmod>2025-08-03T11:35:48+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/guest-chefs/mari-carmen-edo-castellote/</loc>
		<lastmod>2025-08-03T11:36:55+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/guest-chefs/noureddine-lameghazai-dukala/</loc>
		<lastmod>2025-08-03T11:38:06+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/olive-oil-in-the-franciscan-melting-pot/</loc>
		<lastmod>2025-08-03T16:50:37+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/guest-chefs/kiko-moya-escaleta/</loc>
		<lastmod>2025-08-05T18:39:05+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/news/altamiras-in-madrid-an-unknown-chapter-of-his-life/</loc>
		<lastmod>2025-09-19T19:47:23+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/</loc>
		<lastmod>2025-09-22T20:08:01+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/</loc>
		<lastmod>2026-02-14T20:36:44+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/archive/historical-research-project/</loc>
		<lastmod>2026-03-22T08:59:26+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/recipes/fried-spelt-flour-puffs-with-honey-anis-glaze/</loc>
		<lastmod>2026-06-21T19:09:09+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/burete-franciscan-leafy-soup/</loc>
		<lastmod>2026-07-21T16:22:13+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/lamb-tortillas/</loc>
		<lastmod>2026-07-21T16:39:41+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/</loc>
		<lastmod>2026-07-21T16:51:09+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/almendrada-an-almond-cream/</loc>
		<lastmod>2026-07-21T16:59:07+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>
	<url>
		<loc>https://newartofcookery.com/news/recipes/crispy-skinned-paper-wrapped-roast-chicken-and-tomatoes/</loc>
		<lastmod>2026-07-21T17:01:21+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/rice-and-beans-everyday-wisdom/</loc>
		<lastmod>2026-07-21T17:19:37+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/crumb-custard-caramel-topping/</loc>
		<lastmod>2026-07-21T17:21:48+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/</loc>
		<lastmod>2026-07-21T17:37:46+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/pies-recreating-early-modern-pastries-and-pie-crusts/</loc>
		<lastmod>2026-07-21T17:40:13+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/fish-and-avellana-drinking-soup/</loc>
		<lastmod>2026-07-21T17:42:29+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/</loc>
		<lastmod>2026-07-21T18:09:17+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/</loc>
		<lastmod>2026-07-21T18:25:15+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/</loc>
		<lastmod>2026-07-21T18:29:20+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/</loc>
		<lastmod>2026-07-21T18:33:04+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/</loc>
		<lastmod>2026-07-21T18:34:33+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/</loc>
		<lastmod>2026-07-21T18:49:06+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/spanish-verjuice-or-agraz-sparks-of-acidity/</loc>
		<lastmod>2026-07-21T18:51:39+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/</loc>
		<lastmod>2026-07-21T18:53:55+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/wild-mushroom-empanadillas/</loc>
		<lastmod>2026-07-21T19:12:16+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/</loc>
		<lastmod>2026-07-21T19:18:41+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/recipes/beef-ox-or-calf-cheeks/</loc>
		<lastmod>2026-07-21T19:20:41+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/</loc>
		<lastmod>2026-07-21T19:25:03+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/green-beans-tossed-in-onion-olive-oil/</loc>
		<lastmod>2026-07-21T19:51:21+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/</loc>
		<lastmod>2026-07-21T19:58:41+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/stuffed-verduras/</loc>
		<lastmod>2026-07-21T20:03:12+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/lemon-cinnamon-and-orange-granizados/</loc>
		<lastmod>2026-07-21T20:19:31+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/chickpea-broth/</loc>
		<lastmod>2026-07-21T20:20:30+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/</loc>
		<lastmod>2026-07-21T20:27:48+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/</loc>
		<lastmod>2026-07-21T20:32:10+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/</loc>
		<lastmod>2026-07-21T20:34:22+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/</loc>
		<lastmod>2026-07-21T20:37:39+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/</loc>
		<lastmod>2026-07-21T20:41:42+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/</loc>
		<lastmod>2026-07-21T20:45:40+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/news/recipes/roast-butternut-pumpkin-tartlets/</loc>
		<lastmod>2026-07-21T20:52:25+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/chard-fritters/</loc>
		<lastmod>2026-07-21T21:03:44+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>
</urlset>
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