The New Art of Cooking

In 1745, Juan Altamiras, a Franciscan friar from Aragon, published a recipe book entitled The New Art of Cooking (Nuevo Arte de Cocina), which became an unexpected best-seller. Its success was partly due to the simplicity of its recipes: unlike many other books of the time, they were intended to be made by a single pair of hands, in a humble kitchen.

Copy photographed at the library of the Basque Gastronomic Brotherhood.