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Publications and other curiosities about Portuguese gastronomy
This will always be a constantly evolving project. Every day we discover a new item and add to it. This list is organised chronologically, and it is not always possible to determine the date of each publication. In these cases, we've chosen to list in the time frame we consider most likely.
In some cases we have a copy of the publication, which we digitise and make the images available. In other cases, we link to scans on other websites.
We hope you enjoy it and if you can contribute in any way to enriching this page, we'd be very grateful.
The Cookery Book of Infanta Maria of Portugal, the first cookery book in Portugal, 15th century
Manuscript 142 from the Braga District Archive, attributed to Friar Luís de Távora
Kitchen Art of Domingos Rodrigues, cook to the Portuguese Royal House
RODRIGUES, Domingos, 1637-1719
Art of cooking divided into four parts, the first deals with how to cook various stews of all kinds of meats, and preserves, pies, pies, and pastries. The second deals with fish, shellfish, fruit, herbs, eggs, dairy products, sweets and preserves of the same kind. The third to prepare mezai [sic] at all times of the year, to host princes and ambassadors. The fourth on making puddings, and preparing pasta... Corrected, and amended in this latest edition. / Author Domingos Rodrigues... - Lisboa : na Offic. da Viuva de Lino da Silva Godinho : vende na loja de João Nunes Esteves, 1821. - 286, [2 br.] p. ; 8º (16 cm)
"Art of cookery: part one. It deals with how to cook various delicacies and all kinds of meats, pies, tarts, pastries, &c."
Handwritten note: First cookery book published in Portugal. The author was Domingos Rodrigues, born in 1637 and died in 1719. The book was printed by João Galvão, Lisbon, 1680. It was published in 1683 by the same printer. 3rd edition in 1668 by Manoel Lopes Ferreira. It was also reprinted in 1732 by the Ferreiriana workshop; 1741 by Carlos Esteves Mariz; in 1704 (?) by João Antonio dos Reis; in 1814 by Eugenio Augusto and in 1836 by the same printer. It was not possible to identify the edition of this copy as it does not mention any date or printing information.
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New Art of Cookery, Lucas Rigaud
Lisbon 1807, Typografia Lacerdina.
A classic work of Portuguese cookery from the Baroque era, with several editions published in the 18th and 19th centuries: 1st edition in 1780; 2nd in 1785; 3rd in 1798; 4th in 1807; 5th in 1826 and 6th in 1846.
Arte Nova e Curiosa para Conserveiros, Confeiteiros e Copeiros, the first book on Portuguese confectionery - author unknown
Arte Nova, e Curiosa, Para Conserveiros, Confeiteiros, e Copeiros, e mais Pessoas que se occupão em fazer doces, e conservas com frutas de varias qualidades, e outras muitas receitas particulares, que pertencem a mesma arte. - Lisbon: Offices of José de Aquino Bolhoens
With the method of utilising anchovies and the salting of coarse fish such as tuna, hake, red seabream and the like, etc.
Lisbon
In the Regia workshop
Year of M. DCCCIV
By Superior Order
The art of the cook and the butler, compiled from the best authors who have written about it in recent times...brought out by A Friend of the Progress of Civilisation
Typography of the Society for the Propagation of Useful Knowledge: 1841
The author is the Viscount of Vilarinho de S. Romão. Extracted mainly from La maison de campagne, published in 8122, by Mmme. Aglae Adanson.
2nd edition 1845
O cozinheiro completo or nova arte de cozinheiro e de copeiro, em todos os seus generos : preceded by the method for carving and serving the table; containing the most modern and exquisite recipes for perfectly and delicately preparing different soups and varied delicacies, and the way to make pasta, sweets and jams. - Lisbon : Typ. de Luiz Correia da Cunha, 1849
2nd edition - 1851
4th edition - 1859
7th edition - 1867
9th edition - 1873
11th edition - 1879
14th edition - 1893
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Lisbon - In the Typ. of Mathias José Marques da Silva, 1848
by B.A.B. Lisbon. Typography by B. A. Rebello 1849
1st edition Lisbon Bordalo Store
2nd edition (n.d.)
34th Lisbon Livraria de J.J. Bordalo 1868
5th edition 1873
6th edition 1878
7th edition Manual do distillador e do licorista ou modo fácil... 1884
8th edition 1981
9th edition Distiller's, liqueur maker's and punch maker's manual 1894
10th edition Lisbon. Arnaldo Bordalo 1898
11th addition Distiller's and liqueur maker's manual 1907
12th edition Enciclopédia Bordalo 1915
13th edition 1920
14th edition Lisbon. Francisco Franco 1924
15th edition 1950
Printed in Porto, at the Tipographia de D. António Moldes , 1860.
Anonymous author
The seaman's seamanCollection of over 1000 Recipes. Lisbon: Tipografia Luso-Britanica, 1870.
The Cook's Cook (1890)
O Cozinheiro dos Cozinheiros, P. Plantier-editor, Lisbon, no date (1890), with 791 pages Illustrated in the text
First published in 1870, this is a new, improved edition
The Cook's Cook (1890)
O Cozinheiro dos Cozinheiros, P. Plantier-editor, Lisbon, no date (1890), with 791 pages Illustrated in the text
First published in 1870, this is a new, improved edition
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New edition 1890
Manual for the Couturier. Portuguese and French cookery. Lisbon. J. J. Bordalo. 1871.
The Art of Serving at Table or Useful Precepts for Children and Householders, João da Mata
João da Mata, the most famous and emblematic chef of the time. He started out as a kitchen boy and worked as a cook in various houses in Lisbon, having learnt from French specialists. In 1848, he opened a grazing house in Rua do Alecrim in Lisbon. Later, in 1858, he opted for a larger space in Rua do Ouro and, in 1864, he created the Mata hotels. He was the author of a booklet called Arte de Servir à Mesa ou Preceitos Uteis para Creados e Dono de Casas (1872) and a famous book entitled Arte de Cozinha, published in 1876, with four editions up to 1900.
in Women's cookery: The first recipe books written by Portuguese women.
Isabel M. R. Mendes Drumond Braga
Lisbon. J.J. Bordalo's Bookshop
Kitchen Art, book by João da Mata, with the recipe Clams Bulhão Pato style
Foreword by Alberto Pimentel - Lisbon. Livraria Ed. de Mattos Moreira
Book announced on Diário Ilustrado, Lisbon 28 December 1875 page 4
3rd edition Lisbon (s.n.) 1888
4th edition corrected Lisbon Typografia Universal 1900
5th edition Lisbon. A.M. Pereira Partnership 1909
6th edition 1924
7th edition, is announced in the Ladies' newspaper no. 4, April 1867 page 8
coord . by Antonio de Macedo Mengo Lisbon : David Corazzi , 1887
1977 edition. Oporto
12th edition Lisbon Joaquim Jose Bordalo, 1884
13th edition Lisbon Joaquim Jose Bordalo, 1889
Manuel da Mata. New edition Lisbon. Empresa Litteraria Universal
6th edition Lisbon. Joaquim Jose Bordalo
Constantino CarneiroNew Cook's Manual. Paris: Garnier Brothers, Publishers.
Constantino Carneiro.
New Cook's Handbook containing warnings on the courtesy that should be observed at the table, rules for carving and serving and the best methods of preparing the most delicate and varied delicacies / By [...] chef.Paris: Garnier Brothers. (1890)
Small recipe book by a Portuguese author, printed in Paris, illustrated with numerous pictures interspersed in the text. Late 19th century edition. Editorial cardboard.
The indispensable cook:
Repository of the best processes for preparing the tastiest delicacies [...].
Porto: Livraria Internacional de Ernest Chardron, 1894,
Amélia de Lobão de Macedo Chaves de Oliveira - Publisher: Famalicão, Typographia Minerva. Dim: 19×12 cm. 399 pages (n.d.)
Note: is not in the BNP.
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Porto: Tipografia Gandra
Eduardo Henrique Vieira Coelho de Sequeira
Book with 200 engravings drawn by A. Xavier Pinheiro, J. d`Almeida, Juillerat, Mutzel, Prêtre, etc.
Livraria CRUZ COUTINHO, publisher
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