Arte de cozina, pasteleria, vizcocheria, y conserueria

Francisco Martínez Motiño, the cook of the Spanish royal house, published his recipes in 1611. The oeuvre has been reprinted numerous times over the years, being one of the most important on gastronomy published in Castilian. The book is divided into two chapters. The first one is dedicated to the organization and cleaning of the kitchen and culinary utensils. Motiño also describes how food should be served and details the royal banquets. In the second chapter, the book compiles a myriad of his recipes, with a complete description of its preparations – tools, measurements, ingredients and cooking techniques. The list of ingredients is very long. As far as vegetables are concerned, onion, turnips, carrots, artichokes, squash, peas, spinach, lettuce or watercress are common, to name just a few. Seasonings such as thyme, marjoram, cinnamon, oregano, among others, were also used frequently, as well as fruits, like grapes, melons, sweet limes or apricots. 

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