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.

In the time of King Charles I its translation into Castilian Spanish was requested,[5] and it was first published in this language in 1529 [5] (or 1525 [6] ) in Toledo .

[5] The same year, much of the text was plagiarised by Diego Granado in his book Arte de Cocina.

[2] There are clues suggesting that the printed book of 1520 is a copy of an older text:[2] it is dedicated to King Ferdinand I of Naples, who was king of Naples between 1458 and 1494, and also, and above all, maintains pre-1491 Lenten restrictions,[2] excluding foods forbidden by the Church during Lent until 1491 from Lenten recipes, although from 1491 consumption of dairy products and eggs was no longer prohibited during Lent.

The book consists of more than two hundred chapters, and most of them (two hundred and thirty-six) [8] correspond to recipes but, as its full title indicates, begins with chapters devoted to how to cut meat and they are followed by others teaching how to serve different people at the table, such as sharpening, serving water, acting as a butler, waiter, room teacher, cloakroom attendant, and so on.

The ingredients used were limited, the mixes as well, prioritising the most esteemed and omitting some foodstuffs and mixtures that today would seem to us "a bit awkward"; instead the amount of species was increased.

[2] In 1491 the Church decided that Catholics could eat eggs and milk for Lent, but Robert of Nola was not aware of this, so these ingredients are absent from the Lenten recipes in both books.