MATA, Juan de la.- "ART OF PASTRY that contains all kinds of making dry and liquid sweets, biscuits, nougats, creams: frozen drinks of all kinds, rosolis, mistelas, &c. With a brief instruction to know the fruits, and serve them raw. and Ten tables with their explanation" M.: Oficina de Ramón Ruiz, 1791. 232 pgs. Port. and preface facsimiles; rest of the specimen, affected by humidity but complete. Juan de la Mata was a disciple of the French and Italian gastronomic schools and chief pastry chef at the court of the Spanish kings Felipe V and Fernando VI; His work entitled "Arte de pastry" is one of the most influential cookery treatises published in the Spanish language. In this famous culinary compendium, the prestigious Castilian chef offers numerous popular recipes from the 18th century, explained step by step and in detail, to prepare all kinds of sweets, pasta, compotes, jams, preserves, preserves, jellies, biscuits, marzipan, meringues , donuts, candies, chocolates and ice creams, as well as a very practical series of tips and warnings about the necessary utensils in every kitchen, the different pastry techniques and the most appropriate way to arrange and serve a table to serve a large number of diners.
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BOOKS AND MANUSCRIPTS
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200 €
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