商品簡介
The New Art of Cookery explores Spanish food culture through a classic, little known 1745 friary cookbook that remixed the flavors and techniques of earlier local cuisines. This is the first English translation of a classic but little known recipe book that reveals the traditions and roots of “real” Spanish food today.
作者簡介
Vicky Hayward is a British writer and editor specializing in Spanish food history. After studying history at the University of Cambridge, she worked in London and Vanuatu. In 1990 her travel writing and journalism took her to Madrid. Her articles and essays on Spanish food and cuisine, culture, travel, flamenco and social issues have been widely published in travel guides, books, magazines, blogs, newspapers and books ranging from the Oxford Companion to Food to The Guardian.
