FRANCISCO MARTÍNEZ MONTIÑO. The Art of Cooking, Pie Making, Pastry Making, and Preserving: Arte de cocina, pastelería, vizcochería y conservería. Edited and translated by Carolyn A. Nadeau. Toronto: U of Toronto P, 2023. xviii + 738 pp.

Reseña de The Art of Cooking, Pie Making, Pastry Making, and Preserving: Arte de cocina, pastelería, vizcochería y conservería de Francisco Martínez Montiño (ed. y trad. Carolyn A. Nadeau).

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Publication Details

Journal
Revista Canadiense de Estudios Hispánicos
Published
2025-12-03
DOI
https://doi.org/10.18192/rceh.v47i3.7718
Primary Topic
Culinary Culture and Tourism
Type
article
Field-Weighted Citation Impact
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article

FRANCISCO MARTÍNEZ MONTIÑO. The Art of Cooking, Pie Making, Pastry Making, and Preserving: Arte de cocina, pastelería, vizcochería y conservería. Edited and translated by Carolyn A. Nadeau. Toronto: U of Toronto P, 2023. xviii + 738 pp.

Margaret E. Boyle
Revista Canadiense de Estudios Hispánicos
Culinary Culture and Tourism
article

FRANCISCO MARTÍNEZ MONTIÑO. The Art of Cooking, Pie Making, Pastry Making, and Preserving: Arte de cocina, pastelería, vizcochería y conservería. Edited and translated by Carolyn A. Nadeau. Toronto: U of Toronto P, 2023. xviii + 738 pp.

Margaret E. Boyle
article en

Abstract

Reseña de The Art of Cooking, Pie Making, Pastry Making, and Preserving: Arte de cocina, pastelería, vizcochería y conservería de Francisco Martínez Montiño (ed. y trad. Carolyn A. Nadeau).

Revista Canadiense de Estudios HispánicosVol. 47(3)
Bowdoin College (US)
Openalex Percentile: Top 56%
Culinary Culture and Tourism
DOIOpen Access PDFOpenAlex
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FRANCISCO MARTÍNEZ MONTIÑO. The Art of Cooking, Pie Making, Pastry Making, and Preserving: Arte de cocina, pastelería, vizcochería y conservería. Edited and translated by Carolyn A. Nadeau. Toronto: U of Toronto P, 2023. xviii + 738 pp. — Margaret E. Boyle · Revista Canadiense de Estudios Hispánicos (2025) | TGRS Research Map | TGRS