he passions of Spain are reflected in its outstanding cuisine.
The Food of Spain brings the culinary traditions of Spanish culture to the North American kitchen. Editor Jane Lawson takes the reader on an intense sensory journey from Madrid's tapas bars and Granada's home kitchens to Barcelona's bustling markets and San Sebastian's first class restaurants. Beautiful location photography (500 color photographs) captures fresh Mediterranean vegetables, seafood and meats in the country's bustling markets. Instructional illustrations and helpful tips accompany each recipe.
Some of the succulent dishes included are:
- Garlic prawns
- Basque seafood soup
- Lamb caldereta
- Catalan-style cannelloni
- Quails in vine leaves
- Gypsy's arm cake
- Churros and hot chocolate
Featuring a glossary that demystifies unfamiliar ingredients and equipment, The Food of Spain captures this intriguing and varied cuisine for both beginning cook and seasoned chef.
About The Food of… series
A culinary journey around the world.
Each book in The Food of… series is a comprehensive introduction to the world's great cuisine. These books feature more than 100 delicious recipes that highlight each country's culinary treasures. With instructive color photographs throughout, each recipe helps readers choose and identify produce, from vegetables and flavorings to street snacks, sweets, and colorful and exotic fruits. Feature sections explore the essence of each culture's food and cooking techniques.