Savoring Spain and Portugal

Overview

Explore the foods of the Iberian table, from the paellas of Valencia to the salt cod fritters of Oporto to the tapers of Seville. Part cookbook, part travelogue, Savoring Spain &Portugal celebrates the regional character and respect for tradition that prevail in the kitchens of Spain & Portugal. Beautiful photos and illustrations contribute to this portrait of a ...
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Overview

Explore the foods of the Iberian table, from the paellas of Valencia to the salt cod fritters of Oporto to the tapers of Seville. Part cookbook, part travelogue, Savoring Spain &Portugal celebrates the regional character and respect for tradition that prevail in the kitchens of Spain & Portugal. Beautiful photos and illustrations contribute to this portrait of a region where good food enjoyed in a leisurely fashion is an everyday affair.
  • Contains more than 130 authentic recipes
  • Bold scenic and food photography, delightful watercolors, and a hand-drawn map further contribute to this finely rendered portrait
  • Top international photographers capture unusual and unexpected subjects, from sweeping landscapes to architectural details
  • Every recipe is photographed as a finished dish


    About The Author
    Joyce Goldstein has written many cookbooks, including The Mediterranean Kitchen, Back to Square One, and Cusina Hebraica. She began teaching over two decades ago at her own California Street School, and she continues to teach home and professional cooks in schools across the country.
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Product Details

  • ISBN-13: 9780737020427
  • Publisher: Time-Life Custom Publishing
  • Publication date: 10/28/2000
  • Series: The Savoring Series
  • Pages: 256
  • Age range: 8 years
  • Product dimensions: 9.02 (w) x 13.27 (h) x 1.04 (d)

Read an Excerpt

History and geography have conspired to define the tables of Spain and Portugal. For centuries, the Iberian Peninsula, a patchwork of rugged mountains and dramatic seacoasts, green valleys and arid plains, saw waves of invaders - Phoenicians, Celts, Greeks, Romans, Visogoths, Moors - wash over its shores, each new arrival leaving its culinary footprints. The Phoenicians planted the first vineyards. The Greeks established olives and olive oil, wheat, and honey. The Celts raised pigs, leading to a rich tradition of sausage and ham, and the Romans put in ore vineyards, olive trees, and wheat. The Moors, who were Arabs and their Berber cohorts, grew rice in Valencia, sugarcane in Levante, and almonds, citrus, eggplants (aubergines), spinach, and artichokes in the Algarve and Andalusia. Indeed, the impact of the Moors, who arrived in the eighth century, cannot be underestimated. Their culinary influences are evident everywhere today, from the use of cumin, saffron, nutmeg, and black pepper to the bread-based soups, egg-based sweets, and nut-thickened sauces that are signature dishes in Portugal and Spain.
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Table of Contents

Chapter 1: Appetizers and Salads
Chapter 2: Soups and Stews
Chapter 3: Main Dishes
Chapter 4: Vegetables and Grains
Chapter 5: Sweets
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