The Food of Spain

The Food of Spain

Book - 2011
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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.
Publisher: New York : Ecco, c2011.
Edition: 1st ed.
ISBN: 9780061969621
0061969621
Branch Call Number: 641.5946/RODEN
Characteristics: 609 p. : col. ill. ; 27 cm.

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x___x 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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