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In 1745 a Spanish friary cook, Juan Altamiras, published the first edition of his ''New Art of Cookery, Drawn From the School of Economic Experience''. It contained more than two hundred recipes for meat, poultry, game, salted and fresh fish, vegetables and desserts. The style was informal, chatty and humorous on occasions and it was aimed, not at those who could afford to cook on a grand scale, but at those with more modest budgets, who sometimes needed to cook for large numbers. Whilst the ingredients were - for the most part - modestly priced there is a stress on the careful combination of flavours and aromas. Spices are used conservatively and the bluntness of some Moorish cooking is eschewed in favour of something much more subtle and we see influences from Altamiras' own region, Aragon, the Iberian court and the New World. [[Juan Altamiras' New Art of Cookery: A Spanish Friar's Kitchen Notebook by Vicky Hayward|Full Review]]
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===[[24 Hours in Ancient Rome by Philip Matyszak]]===
[[image:4.5star.jpg|link=Category:{{{rating}}} Star Reviews]] [[:Category:History|History]]
I've never been that interested in Ancient Rome. Blame my teachers, or our oh-so-dry visits to Roman villas with their earnest interpretation panels, or perhaps I just daydreamed through all the interesting bits… Somehow I entered adulthood with the impression that all Romans were bloodthirsty and hedonistic heathens with little to recommend them. ''Mea culpa'', you might say. So when my eye fell upon Philip Matyszak's ''24 Hours in Ancient Rome'', and its claim to introduce readers to the real Ancient Rome by examining the lives of ordinary people, I decided it was high time to update my education. And the lovely artwork on the front cover made this book all the more appealing. [[24 Hours in Ancient Rome by Philip Matyszak|Full Review]]
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|author= Sharon Bennett Connolly
