Perhaps one of the most interesting cuisines within history, Spain has many recipes that took advantage of their fresh local resources of the time. Ruperto de Nola’s “Book of Cooking” or “libro de cozina” was published in 1520 in Barcelona. It was written in Catalan – a language related to, but distinct from, Spanish. It was called “Libre del Coch.”
Full English translations of this book is here:
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