The Food of Spain

Front Cover
Penguin Books, Limited, 2012 - Cooking, Spanish - 511 pages

Discover Spain's culture and cuisine

Claudia Roden has spent five years researching and writing about the food of Spain, resulting in this definitive, passionate and evocative cookbook which takes in the different regions and looks at the history, the people and the culture at the heart of this country, and at that which binds it all together - the delicious food and recipes passed down through generations. From simple, rustic tapas and delicately flavoured soups, to elaborate celebratory dishes served on silver platters and cakes and desserts each with a story to tell, this is the book about Spain to learn from and to cook from.

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User Review  - anthonywillard - LibraryThing

This is a big decorative cook book, lots of fun to read or just browse through, very informative about Spanish and Catalan food, filled with detailed information about culinary history and specialty ... Read full review

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User Review  - 4fish - LibraryThing

A beautiful and useful addition to any cookbook shelf (it's on my wishlist now), The Food of Spain covers Spanish cuisine in detail. It opens with chapters on how Spain's history and geography ... Read full review

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About the author (2012)

Claudia Roden was born and brought up in Cairo. She finished her education in Paris and later studied art in London. She writes about food with a special interest in the social and historical background of cooking.

With the publication of the bestselling A Book of Middle Eastern Food in 1968, Claudia Roden revolutionized Western attitudes to the cuisines of the Middle East. Her books include the international award-winning classic, The Book of Jewish Food, as well as The Food of Italy and Arabesque. Claudia has won six Glenfiddich awards for her writing, and in 1989 was awarded Italy's two most prestigious food prizes.

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