Hardcover; Published 5/29/2002; 352 Pages; ISBN 9780060195267
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Mendel includes not only such enticing Spanish specialties as gazpacho (both red and white), tortilla, Galician fish stew, and several versions of paella, but also lesser-known dishes bursting with the intriguing spices brought to Spain from North Africa by the Moors and still important in Spanish cooking.
With in-depth essays on traditional Spanish products, including sherry, olives, and olive oil, exquisite cheese, and Serrano ham, My Kitchen in Spain provides an inside look into a vibrant culture that will delight cooks and travelers alike.
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