Hardcover; Published 5/31/2005; 160 Pages; ISBN 9781566565851
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The Spanish Kitchen is divided into 17 chapters, each highlighting an ingredient from a particular region of Spain. Each chapter tells the story of an ingredient in terms of culture, history, cultivation, traditions, location and context. A selection of local recipes using that ingredient then follows, illustrating perfectly the Spanish pride in quality regional products and their determination to safeguard their unique Iberian culinary heritage.
Illustrated with beautiful photographs of Spain’s diverse regions and recipes, this book celebrates the flavor of Spanish life and food.
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