Nuevo Arte de Cocina by ALTIMIRAS, Juan

Madrid: Francisco Martinez Dávila, 1814. 'The New Art of Cooking'
The Book that Revolutionized Spanish Cuisine

ALTIMIRAS, Juan. Nuevo Arte de Cocina, Sacado de la Escuela de la experiencia economica. Dedicado a san Diego de Alcalá. Madrid: D[on]Francisco Martinez Dávila, 1814.

Twelvemo (5 1/2 x 3 5/8 inches; 140 x 92 mm.). [i]-xii, xvii-xxvi, [1], full-page woodcut, verso blank, 1-152 pp. (A6-L8, M2). Small piece (1 3/4 x 1/2 inch) torn away from lower blank margin of D6 (pp. 31/32), not affecting text.

Contemporary Spanish calf, smooth spine ruled in gilt, red morocco label lettered in gilt, marbled endpapers, bookplate of Westbury on front pastedown. Light rubbing to binding extremities, still a wonderful copy.

The book that revolutionized Spanish cuisine: Juan Altamiras was the Ferrán Adrià (best chef) of the kitchens of the 18th century.

OCLC/KVK locte just two examples in libraries and institutions worldwide: Bibliotheca Nacional de Espana (Spain);

The only time that this edition has appeared at auction over the past 100 years was at the Westbury collection of Cookery Books was sold by Sotheby's, London 15th & 16th February, 1965. (this copy - purchased by Bernard Quaritch, London).

The early 19th century in Spain was a period of significant cultural and social change. Cookbooks from this time provide insights into the ingredients, cooking methods, and culinary preferences of the era. In 1745, Juan Altamiras, a Franciscan friar from Aragon, published a recipe book titled New Art of Cooking, which unexpectedly became a best-seller. Its success was due in part to the simplicity of the recipes: unlike many other books of the time, they were designed for only a pair of hands and a modest kitchen. He left us numerous recipes of great originality and, thanks to his emphasis on healthy food and natural flavors, surprisingly suitable for modern tastes and the most current culinary trends.

Palau I, 53; This edition unknown to Bitting or Vicaire.