Spain : recipes and traditions from the Verdant Hills of the Basque Country to the costal waters of Andalucía
Title:
Spain : recipes and traditions from the Verdant Hills of the Basque Country to the costal waters of Andalucía
Author:
ISBN:
9780811875011
Physical Description:
352 pages color illustrations ; 26 cm
Contents:
Soups, broths, stews, creams, and pulses -- Salads, cold soups, and gazpachos -- Tapas and appetizers -- Vegetables -- Eggs -- Rice, pasta, and migas -- Fish -- Shellfish-- Poultry and rabbit -- Game and snails -- Meats -- Innards and extremities -- Desserts, sweets, and fruits -- Drinks -- Sweet and savory homemade conserves.
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Summary:
From the undulating, red-soiled hills of Andalucia to the vast oak forests of Extremadura, the diversity of Spain is without rival. Its cuisine directly reflects this landscape, with each of its 50 provinces passing a different version of cocido, or traditional soup, down through generations. In Spain, correspondent-turned-resident Jeff Koehler gathers the country's many culinary traditions and at the same time distills the Spanish table down to its essence - homemade flavours prepared simple, and meant to be shared. The story of the country is told through 169 recipes for delicacies such as Chilled Melon Soup with Crispy JamOn and Monkfish Steaks with Saffron and filling and familiar Artichoke Egg Tortillas, Stuffed Tomatoes and Shellfish Paella. Dishes from Spain's leisurely multicourse meals and simple snack fare alike celebrate seasonal ingredients.
