The Cookbook Club: 17th-century Spain
Each month a significant cookbook will be chosen for discussion and hands-on cooking.
In May, it's "Arte de cozina, pasteleria, vizcocheria y conserveria (Art of Cooking, Pastry, Savory Pastry and Preserves)" by Francisco Martínez Montiño, 1611
The most influential cookbook of early 17th century Spain, it gives us access into what was prepared in royal kitchens of what was then one of the most powerful countries in the world. Montino includes an early European recipe for potatoes, which he calls testicles of the earth. A fascinating document, it was reprinted for more than 200 years.
Join Maite to discuss this cookbook and prepare a 6-course meal adapted from its recipes.
Refunds require 5-day cancellation notification.
Maite Gomez-Rejon has a BFA from the University of Texas at Austin, an MFA from the School of the Art Institute of Chicago and a Grande Diplome from the French Culinary Institute in New York City. Since 1995 Maite has worked in the education departments of such renowned museums as the Metropolitan Museum of Art, Museum of Modern Art, Brooklyn Museum of Art and the J. Paul Museum; and has worked as a private chef and caterer. In 2007, Maite founded ArtBites, art and culinary history combined with hands-on cooking instruction, which she teaches at museums across the country. Maite has been a guest on the Today Show, featured in Food & Wine magazine and interviewed on NPRs Splendid Table. She is a contributor to Life & Thyme, The Huffington Post, and other publications.
The New School of Cooking (View)
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