The Spanish cuisine is as rich and diverse as the landscape itself and reflects its people''s history, traditions and way of life. Pepita Aris conducts a fascinating journey through the food and cooking of Spain - from the hills of Andalucia to the plains of New Castile. Opening with an informative introduction to the history of Spain, Pepita describes the country''s food and cooking styles. She looks at the traditional eating habits, the social customs and the festivals and celebrations that have provided the inspiration for so many of Spain''s regional dishes. There is an essential guide to the ingredients used in the the Spanish kitchen, including advice on buying, storing and preparation. This section also includes details about the equipment and techniques employed. The heart of the book is the recipe collection, comprising over 75 classic and regional dishes.This focuses on traditional Spanish home cooking from hearty stews to sumptuous desserts, with chapters on tasty soups, healthy salads and vegetable dishes, rice and pasta dishes, fresh fish and shellfish, and delicious regional meat and poultry dishes, including classic recipes such as Cocido from Madrid, Valencian Paella and creamy Crema Catalana. This beautifully photographed book captures the real flavour of Spain and is irresistible for anyone who loves good Mediterranean food. From celebration feasts to everyday family dinners, Pepita Aris guides you through every aspect of traditional Spanish food and cooking so you will be able to understand and prepare any type of Spanish food with confidence and style.
From Publishers Weekly Part cookbook, part travelogue and part history lessonalbeit an engaging onethis 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, Chinchon 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.
La importancia de la cuina catalana medieval rau en la diversitat i la qualitatdels productes que utilitzava, gracies que el bon clima de les terres catalanes permetia tenir bons cultius i que el comerç mediterrani proporcionava condiments que arribaven de paisos llunyans. En resultava una gran riquesa de gustos i lobtencio de menjars refinats i saborosos. A traves dItalia, la cuina medieval catalana va influir en la cuina del Renaixement.
Discover the secrets of the Spanish cooking. All you have to do is follow our step-by-step recipes and the dishes will turn out just as in the photos. Using easy-to-find ingredients, in next to no time youll be able to treat your friends to a real Spanish meal!
Discover the secrets of the Spanish cooking. All you have to do is follow our step-by-step recipes and the dishes will turn out just as in the photos. Using easy-to-find ingredients, in next to no time youll be able to treat your friends to a real Spanish meal!
Llibres de L'Índex (Ediciones de La Tempestad, S.L.) 9788496563018
Fogons calents és la proposta eroticogastronòmica del gastrònom i gormand Jaume Fàbrega, un home casat que descobreix la sexualitat amb altres homes a París, la golafreria de la voluptuositat a la ta
