Food of Northern Spain: Recipes from the Gastronomic Heartland of Spain

Overview

Spanish food has taken the culinary world by storm, and the food of northern Spain represents the best the Iberian peninsula has to offer. These regions produce wonderful raw ingredients, which the home cooks of Spain have long used to create classic dishes like Romesco and Alioli, and modern-day chefs have rediscovered in order to bring Spanish food to the forefront of the gourmet world. All the dishes here are designed for cooking in your own kitchen and ingredients are carefully explained. The Food of Northern...

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Overview

Spanish food has taken the culinary world by storm, and the food of northern Spain represents the best the Iberian peninsula has to offer. These regions produce wonderful raw ingredients, which the home cooks of Spain have long used to create classic dishes like Romesco and Alioli, and modern-day chefs have rediscovered in order to bring Spanish food to the forefront of the gourmet world. All the dishes here are designed for cooking in your own kitchen and ingredients are carefully explained. The Food of Northern Spain discovers how the Spanish eat and their passion for good food; what the store cupboard basics are and the best Spanish wines to accompany different dishes; and how to channel them into over 150 recipes. Every recipe stays faithful to the Spanish version and has introductory text that illuminates the history of the dish, when the Spanish might eat it, and different versions or useful tips. With wonderful photos taken by Jean Cazals, this title is both an insight into the cuisine of the area and a unique cookery book.

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Editorial Reviews

Publishers Weekly
A longtime lover of Spanish cuisine, Chandler, a chef and cooking instructor in the U.K., introduces the foods of Galicia, Asturias and Cantabria, the Basque country, Navarre and Aragon, Old Castille and Rioja, and Catalonia. The background she offers on northern Spain's culinary traditions is an important precursor to understanding the recipes that follow and gives the book rich texture. The 150 recipes are divided by food type, such as "Light Bites and Tapas," "Poultry, Meat and Game" and "Rice and Pulses," which includes lentil, chickpea and bean dishes. There are useful notes alongside each recipe describing the dish's role in Spanish culture. Despite unfamiliar names-e.g., Cocido ("Feast in a Pot") and Cordero (Roast Spring Lamb)-the recipes mainly use common ingredients like peppers, garlic and various meats and seafood. Though not a collection of quick and easy recipes, the book does offer many meals-like Patatas a la Riojana (Rioja-style Potatoes with Peppers and Chorizo)-that are simpler to prepare than they first appear. Experienced cooks will be satisfied with the multitude of cooking methods, which include roasting, poaching and frying. This regionally focused book is a wonderful entr e into the world of Spanish cooking. (Mar. 1) Copyright 2006 Reed Business Information.
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Product Details

  • ISBN-13: 9781862056794
  • Publisher: Pavilion Books, Limited
  • Publication date: 9/28/2005
  • Pages: 188
  • Product dimensions: 8.60 (w) x 11.00 (h) x 0.77 (d)

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