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The Libre del Coch, or Libre de doctrina per a ben servir, de tallar y del art de coch cs (ço es) de qualsevol manera, potatges y salses compost per lo diligent mestre Robert coch del Serenissimo senyor Don Ferrando Rey de Napols, is a Catalan recipe book written around 1490 by Master Robert de Nola. Its earliest preserved printed edition is from 1520, published in Catalan in Barcelona.[1] It includes mainly recipes from the Catalan cuisine of the time, some of them inherited from the Libre de Sent Soví, and some from neighboring countries, such as the Occitan cuisine and the Italian cuisine, including traditions from different areas dominated by the Crown of Aragon, which at that time was spread to the northeastern Mediterranean, Southern Italy, Corsica and Sicily. Despite not including Castilian recipes,[2] was also very successful in Castile, was translated into Spanish in 1525 and republished in this language several times. It is considered of great value for acquiring a good knowledge about the gastronomy of the Renaissance.
This book should not be confused with another lesser known work, which also deals about Catalan cuisine and is called Libre del Coch o del Ventre de la Canonja de Tarragona,[3] written in 1331 by Guillem Clergue, butler of Guerau de Rocabertí .[4]
- ^ Rupert de Nola (1568). Libre del coch. en la estampa de Pau Cortey y Pedro Malo.
- ^ Cuina medieval catalana, pàg. 51, Eliana Thibaut i Comalada,
- ^ Libre del Coch o del Ventre de la Canonja de Tarragona, edició a càrrec del Mossen Joan Serra i Vilaró, Tip. l'Acadèmia, a Barcelona, l'any 1.935
- ^ Acta historica et archaeologica mediaevalia, pàg. 201. Edicions Universitat Barcelona, 1994. ISBN 8447504549