This review appeared in the October 2018 issue of CHoWline, the newsletter of the Culinary Historians of Washington, DC. Juan Altamiras was the pen name of the Spanish friar who published his recipes in 1745. But never mind that date, as author Vicky Hayward points out, the recipes have a remarkably modern cast–local and seasonal ingredients, simple preparations, and an attention to not wasting food. New Art’s recipes were used to feed the poor who relied on the friary to survive as well as church officials–cooking high and low.
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