The Food of Spain

The Food of Spain

Book - 2011
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Baker & Taylor
Presents hundreds of recipes from the different regions of Spain, from Andalusia to Galicia, and provides a guide to the peoples and cultures that develop the different cuisines.

HARPERCOLL
One of our foremost authorities on Mediterranean, North African, and Italian cooking, Claudia Roden brings her incomparable authenticity, vision, and immense knowledge to bear in The Food of Spain. The James Beard Award–winning author of the classic cookbooks A Book of Middle Eastern Food and A Book of Jewish Food now graces food lovers with the definitive cookbook on the Spanish cuisine, illustrated with dozens of gorgeous full-color photographs that capture the color and essence of this wonderfully vibrant nation and its diverse people, traditions, and culture.


Baker
& Taylor

Capturing the flavor, regionalism and culinary history of Spain, one of the foremost authorities on Mediterranean cooking presents hundreds of exquisite recipes that serve not only as a guide to delicious food, but as a guide to the peoples and cultures that produced it. 30,000 first printing.

Publisher: New York : Ecco, c2011
Edition: 1st ed
ISBN: 9780061969621
Branch Call Number: 641.5946 ROD
Characteristics: 609 p. :,col. ill. ;,27 cm.
Additional Contributors: Lowe, Jason

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tara_uaine Nov 06, 2012

I have to own this book. Brilliant.

debwalker Jun 05, 2011

"A sweeping and tightly edited overview of the varied cuisines of the Iberian Peninsula. After a series of fascinating essays on the historical forces that led to the creation of various Spanish cuisines (among others: Celts and Jews, Frenchmen, monks, peasants and royals), Roden slips into the kitchen to deliver the goods. Here are basic dressings and sauces, simple tapas, complicated empanadas, ways to cook fish. Start with baked rice with an egg crust: a casserole of browned spare ribs, chicken, sausages and chickpeas, bound by arborio rice, flavored with paprika and served below a duvet of scrambled egg. Then run with the bulls."
NYT

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