📗 Libro en inglés THE SPANISH KITCHEN

From Publishers Weekly Part cookbook, part travelogue and part history lesson—albeit an engaging one—this volume offers an epicure''s tour of Spain, with recipes. It''s divided into chapters by region, each focusing on a specific ingredient (or two) that is a source of local pride and providing a brief, food-oriented history. In the chapter on Castile-Madrid, for example, Chinchón garlic is the ingredient of choice, and recipes include Garlic and Chile Shrimp, and Spicy Monkfish with Saffron and Chilies. Other chapters go from savory to sweet, as in the La Rioja chapter, which features pears in Duck Breast with Honey-Spiced Pears, Pears Poached in Moscatel and Spices, and Rioja Pear Cake. The Valencia chapter showcases oranges in Toasted Bread with Garlic and Orange, Hake in Orange and Saffron Sauce, and Delicias (an almond and chocolate confection). Recipes are generally simple and often rustic; there just aren''t enough of them (only 75). The color photos by Peter Cassidy are honest; they don''t try too hard to make things look modern or slick when they simply are not. Together with the text, they provide an authentic look into Spanish cuisine and the areas where it is prepared. (Aug.)

Spanish food has been shaped by many influences, amongst them Roman, Arabic and Jewish. There are many common threads within the cooking of Spain, from salt cod to saffron and yet the sense of regional identity and separatism remains strong in the many provinces and is proudly reflected in the cooking. Each chapter highlights a different ingredient or ingredients from a different region of Spain. The introductory narratives tell the story in terms of culture, history, cultivation, tradition and context and above all bring the products to life by talking to the producers themselves.