The Food of SpainOne 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. |
Contents
| 6 | |
| 15 | |
| 35 | |
Of Monasteries and Convents | 53 |
the regions | 71 |
Central Spain | 89 |
The Canary Islands | 117 |
Stocks and Basics | 123 |
Salads and Vegetables | 225 |
Fish and Seafood | 297 |
Poultry and Game | 349 |
Meat | 393 |
Rice and Pasta | 439 |
Bean and Chickpea Stews | 483 |
Desserts and Pastries | 501 |
Drinks | 579 |
Other editions - View all
Common terms and phrases
30 minutes Al-Andalus almonds Andalusia apples artichokes Asturias baking Basque beans bell pepper blend blood sausage boil bouillon cube bowl brandy bread butter caramel Castile Catalan Catalonia century cheese chefs chestnuts chickpeas chile pepper chorizo cinnamon Conversos cook cream cuisine cups water dishes egg yolks eggplants extra virgin olive finely chopped fish flavor flour French fried Galicia garlic garlic cloves grapes jamón serrano juice La Rioja large eggs lemon lightly low heat Madrid meat Mediterranean medium heat milk mountains Muslims Navarre ofthe olive oil onion oven paella pastries peasants peeled pigs pimentón pork potatoes pound preheated recipes region rice Rioja roasted saffron salt and pepper sauce saucepan sausages Sauté seafood SERVES sherry simmer skillet slices soft soup Spain Spanish sprinkle stews stirring sugar sweet tablespoons tablespoons olive oil taste teaspoon tomatoes turning Valencia vegetables vinegar virgin olive oil white wine