Taking readers back to the Spanish Habsburg court, this critical edition and translation of Arte de cocina presents a nuanced understanding of what foods were prepared and consumed during a monumental time in Spain's culinary history.

In 1611 Francisco Martnez Montio, chef to Philip II, Philip III, and Philip IV of Spain, published what would become the most recognized Spanish cookbook for centuries: Arte de cocina, pastelera, vizcochera y conservera. This first English translation of The Art of Cooking, Pie Making, Pastry Making, and Preserving will delight and surprise readers with the rich array of ingredients and techniques found in the early modern kitchen.

Based on her substantial research and hands-on experimentation, Carolyn A. Nadeau reveals how early cookbooks were organized and read and presents an in-depth analysis of the ingredients featured in the book. She also introduces Martnez Montio and his contributions to culinary history, along with an assessment of taste at court and an explanation of regional, ethnic, and international foodstuffs and recipes. The 506 recipes and treatises reproduced in The Art of Cooking, Pie Making, Pastry Making, and Preserving outline everything from rules for kitchen cleanliness to abstinence foods to seasonal banquet menus, providing insight into why this cookbook, penned by the chef of kings, stayed in production for centuries.