The compilation of recipes by the Augustinian friar Jaume Martí Oliver in the book Modo de cuinar a la mallorquina is a characteristic product of Mallorcan gastronomic literature from the late 18th century.

The 7 Portes Collection of Historical Recipe Books of Catalan Cuisine is an initiative that makes available the most significant texts of Catalan gastronomy from the 14th to the 21st centuries in a single collection. This project, supported by the Fundació ”la Caixa” and the Barcino Publishing House of the Fundació Carulla, brings together around 50 researchers from various disciplines.

The collection not only publishes recipe books and related texts, but also includes chapters that delve into the economic, sociological and gastronomic context of each era, analyzing the evolution of ingredients, utensils and procedures.

The most recent volume, book 9 entitled Modo de cuinar a la Mallorquina by Augustinian friar Jaume Martí Oliver, is a culinary gem that presents a compendium of fundamental recipes from Mallorcan culinary literature of the late 18th century, considered the first compilation Mallorcan cuisine. This manuscript, never before published, includes 168 recipes, of which 139 were compiled by Martí Oliver before 1785, and 29 are anonymous.

The recipe book stands out for its coherence and respect for tradition, with ingredients such as saïm, olive oil, xulla and sobrasada. The spices and aromatic herbs, as well as the traditional chopping, sautéing and sauce techniques, underline the gastronomic quality of the whole.

This new volume in the collection offers readers a unique opportunity to explore and enjoy authentic Mallorcan recipes, handed down over the centuries and preserved in this fascinating recipe book. Furthermore, it reflects the acceptance and relevance of Martí Oliver's work in the society of his time, evidenced by the conservation of numerous copies in libraries of noble and learned families.

The scientific and advisory committee of the collection is made up of leading experts, including Dr. Antoni Riera (UB), Dr. Francesc Solé Parellada (UPC), Antoni Massanes (Fundació Alícia), Dr. Maria Àngels Pérez Samper (UB), Isabel Juncosa (historian), Dr. José María Cela (BSC-CNS), Dr. Germà Coenders (UdG), Dr. Jaume Dantí (UB), Dr. Paul Freedman (Yale University), Josep Lladonosa (master chef), and Pep Vila (philologist, UdG).