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Author: Elisabeth Luard
Publisher: Octopus Publishing Group
ISBN: 9781840729993
Category : Cooking, Spanish
Languages : en
Pages : 332
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Book Description
100 diverse recipes come together in this collection of classic Spanishecipes for novice and expert cooks alike. Using only the freshestngredients, the author explores the techniques necessary for handling allinds of traditional Spanish dishes. An extensive variety of tapas recipesncourages the reader to experiment with typically Spanish produce -ncluding cooking confidently with peppery chorizo, fresh seafood, andlavouring with saffron, garlic, and of course sherry - Spain's most famousine. The simplicity with which an impressive banquet of tapas dishes can berepared is outstanding and the step by step recipes are easy to follow, yetive fantastic results. Learn how to cook a distinctive and perfect paella,elicious gazpacho, or hearty and traditional fish and meat stews without theuss that so often surrounds mediterranean cooking. The author has lovinglyieced together recipes from every region of Spain, to give an insightful andnticing overview of one country's food culture and heritage. "Classicpanish" is an essential addition to any cook's library and pays homage to
Author: Elisabeth Luard
Publisher: Octopus Publishing Group
ISBN: 9781840729993
Category : Cooking, Spanish
Languages : en
Pages : 332
Get Book Here
Book Description
100 diverse recipes come together in this collection of classic Spanishecipes for novice and expert cooks alike. Using only the freshestngredients, the author explores the techniques necessary for handling allinds of traditional Spanish dishes. An extensive variety of tapas recipesncourages the reader to experiment with typically Spanish produce -ncluding cooking confidently with peppery chorizo, fresh seafood, andlavouring with saffron, garlic, and of course sherry - Spain's most famousine. The simplicity with which an impressive banquet of tapas dishes can berepared is outstanding and the step by step recipes are easy to follow, yetive fantastic results. Learn how to cook a distinctive and perfect paella,elicious gazpacho, or hearty and traditional fish and meat stews without theuss that so often surrounds mediterranean cooking. The author has lovinglyieced together recipes from every region of Spain, to give an insightful andnticing overview of one country's food culture and heritage. "Classicpanish" is an essential addition to any cook's library and pays homage to
Author: Clarita Garcia
Publisher: Seaside Publishing
ISBN: 9780942084757
Category : Cooking
Languages : en
Pages : 0
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Book Description
"This practical and convenient guide for novice and experienced cooks alike offers instructions with charming anecdotes and countless down-to-earth pointers for Spain's most famous dishes!"--Studio 10 TV "Keep this one on a shelf that's easy to get to, because after you read it, you are going to go back to it time and time again."--Orlando Sentinel "Full of mouthwatering recipes most families would savor." --Chicago Tribune "Instructions are very easy to follow and one of the things I love about this book (besides the great recipes) are the stories Clarita shares. . . . Pick up a copy of this book. You won't be sorry." --Tina McUlbertson in Novel Meals From the classic Potaje de Garbanzos (Spanish bean soup) and spicy Camarones Criolla (shrimp creole) to delicious Tomates Rellenos (stuffed tomatoes), these dishes are ripe with the passion and warmth of a Spanish kitchen. Clarita Garcia shares recipes from years spent managing her family's famous restaurant--Las Novedades--tried and true dishes from Spanish friends and relatives, and her own unique, delectable creations. The resulting savory delights will please and comfort the whole family. Not your average cookbook, this colorful guide to authentic Spanish cooking is enriched with Clarita's lively anecdotes and personal stories, making it a treasure for your kitchen.
Author: José Pizarro
Publisher: Hardie Grant Publishing
ISBN: 1784885126
Category : Cooking
Languages : en
Pages : 433
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Book Description
Hot Dinners Best Cookbooks of 2022 "Full of food that I want to eat, have to cook, and makes me happy just to think about. Quite simply, I love it. I can't see how anyone wouldn't. Frankly, I could cook from this book non-stop." – Nigella Lawson A collection of over 80 best-loved recipes from the heart of chef José Pizarro's Spanish family home. In The Spanish Home Kitchen, José Pizarro travels back to his mother’s house to draw inspiration from the flavours he grew up with, and shares over 80 of his favourite recipes, gathered from all over Spain. José Pizarro grew up in central-western Spain, in the tiny village of Talaván. His family had been farmers for generations and he spent his childhood on his parent’s farm, helping his father produce vegetables, dairy products and different meats. Life in this small village centred on dinner, with great recipes passed from generation to generation through his grandmother, to his mother, and now him. Recipes include: Shoulder of Iberico Pork in Rich Tomato Sauce with Zesty Couscous; Migas with Fried Egg, Chorizo and Bacon; Seared Squid with Caramelised Fennel and Onions and Lemon and Parsley Dressing; Cherries in Aguardiente Syrup with Pistachio Ice Cream. From nostalgic childhood favourites that his mother fed the family, to more modern recipes with his Spanish twist, there’s a recipe here for everyone.
Author: Janet Mendel
Publisher: Harper Collins
ISBN: 0060195266
Category : Cooking
Languages : en
Pages : 372
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Book Description
From the sun-drenched Spanish countryside to the seaside villages to the bustling city tapa bars, one thing unites all of Spain: its varied and satisfying food. In this Mediterranean land of beauty and bounty, good food is a pleasure everyone shares. Spanish cuisine has flourished for centuries, inspired by luscious fruits and vegetables, fresh seafood and game, artisanal cheeses, cured meats, and renowned local wines. The influence of North African spices adds variety and unique flavors to the diverse cooking of this fascinating country. My Kitchen in Spain celebrates the rich flavors and regional traditions of Spanish cooking. Janet Mendel has made her home in Spain for more than thirty years, collecting recipes from friends and neighbors, housewives and Sherry barons, olive farmers and restaurant chefs. From the far western province of Extremadura to the Moorish towns of Seville and Granada to the world-famous Basque region in the north, Janet Mendel discovers and chronicles the tastes and techniques of this remarkable country. Now experience the authentic flavors of Spain with favorites both classic and contemporary: Almond Gazpacho with Grapes, Sea Bass in Saffron Sauce, Fiesta Paella with Chicken and Shellfish. With a comprehensive chapter on tapas, Spain's enticing "little dishes," and 225 tempting recipes -- for every course from soup to dessert -- My Kitchen in Spain will bring the food delights of Spain home to your table.
Author: Jeffrey Weiss
Publisher: Agate Publishing
ISBN: 1572847379
Category : Cooking
Languages : en
Pages : 465
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Book Description
“Brings to life—with real heart, history and technique—an astonishing look at the legacy of Spain’s flavorful meats.” —José Andrés, 2011 “Outstanding Chef,” James Beard Foundation Charcutería: The Soul of Spain is the first book to introduce authentic Spanish butchering and meat-curing techniques to the American market. Included are more than 100 traditional Spanish recipes, straightforward illustrations providing easy-to-follow steps for amateur and professional butchers, and gorgeous full-color photography of savory dishes, Iberian countrysides, and centuries-old Spanish cityscapes. Author Jeffrey Weiss has written an entertaining, extravagantly detailed guide on Spain’s unique cuisine and its history of charcutería, which is deservedly becoming more celebrated on the global stage. While Spain stands porky cheek-to-jowl with other great cured-meat-producing nations like Italy and France, the charcuterie traditions of Spain are perhaps the least understood of this trifecta. Americans have most likely never tasted the sheer eye-rolling deliciousness that is cured Spanish meats: chorizo, the garlic-and-pimentón-spiked ambassador of Spanish cuisine; morcilla, the family of blood sausages flavoring regional cuisine from Barcelona to Badajoz; and jamón, the acorn-scented, modern-day crown jewel of Spain’s charcutería legacy. Charcutería: The Soul of Spain is a collection of delicious recipes, uproarious anecdotes, and time-honored Spanish culinary traditions. The author has amassed years of experience working with the cured meat traditions of Spain, and this book will surely become a standard guide for both professional and home cooks. “A lovely, loving, fascinating, and, most all, useful book all lovers of the craft should be grateful for.” —Michael Ruhlman, James Beard Award-winning author of Ruhlman’s Twenty
Author: Linda Tubby
Publisher:
ISBN: 9781841729466
Category : Cookery, Spanish
Languages : en
Pages : 0
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Book Description
From tapas and paella to tortilla and churros with hot chocolate, Spain is the source of some of the world's greatest dishes. Now you can cook them at home with Linda Tubby's "Spanish Country Kitchen. Chapters include Tapas, Appetizers, and salads for dishes such as Spinach Tortilla with Salt Cod and Potatoes and Garlic Shrimps. Try authentic Spanish Soups such as the famous Gazpacho. Spain has a wonderful way with Vegetables: try La Calcotada (grilled scallions with two salsas) or White Beans with Paprika, Saffron, and clams. Recipes for Rice, Pasta, and Pastry include Paella, here done in several forms, plus Chicken Empanada, and Coca or Spanish Pizza. Experiment with fish and shellfish recipes such as Zarzuela de Mariscos(fishermen's stew), Stuffed Calamares and Poor Man's Lobster. Meat and Poultry dishes include Duck with Olives, Fabada(pork and beans), and Rib Eye Steak with Olive and Tomato Salsa. Finally, Spanish Sweet Things will make your mouth water.-Will delight aficionados as well as newcomers to Spanish cuisine.-An excellent section on Mail Order, Specialist Suppliers, and Websites will help you track down the best products available.-Illustrated by leading photographer Martin Brigdale
Author: José Andrés
Publisher: Clarkson Potter
ISBN: 0770434223
Category : Cooking
Languages : en
Pages : 258
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Book Description
Americans have fallen in love with Spanish food in recent years, and no one has done more to play matchmaker than the award-winning chef José Andrés. In this irresistible companion volume to his public television show Made in Spain, José reminds us—in the most alluring and delicious way—that the food of his native Spain is as varied and inventive as any of the world’s great cuisines. To prove it, José takes us on a flavorful tour of his beloved homeland, from Andalucía to Aragón. Along the way, he shares recipes that reflect not just local traditions but also the heart and soul of Spain’s distinctive cooking. In the Basque Country, we discover great fish dishes and the haute cuisine of some of the finest restaurants in the world. In Cantabria, famous for its dairy products, we find wonderful artisanal cheeses. In Valencia, we learn why the secret to unforgettable paella is all in the rice. And in Castilla La Mancha, José shows us the land of the great Don Quixote, where a magical flower produces precious saffron. The dishes of Made in Spain show the diversity of Spanish cooking today as it is prepared in homes and restaurants from north to south—from casual soups and sandwiches to soul-warming dishes of long-simmered beans and artfully composed salads. Many dishes showcase the fine Spanish products that are now widely available across America. Many more are prepared with the regular ingredients available in any good supermarket. With more than one hundred simple, straightforward recipes that beautifully capture the flavors and essence of Spanish cooking, Made in Spain is an indispensable addition to any cookbook collection.
Author: Eddie Hart
Publisher: Penguin UK
ISBN: 0241278813
Category : Cooking
Languages : en
Pages : 393
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Book Description
'Possibly the best Spanish cookbook ever' Rachel Cooke, Observer Food Monthly 'Barrafina is a tapas bar and the best of its kind . . . the food is fantastic' Giles Coren, The Times When Sam and Eddie Hart opened Barrafina, their no-reservations tapas bar and restaurant in London's Soho, they had no idea how successful it would be. Eight years, two more branches and one Michelin star later, Barrafina is always packed, always stylish, always lively. And so is the food: together with their Basque-born head chef Nieves Barragan Mohacho, the Harts are cooking the best Spanish food in London today. In this cookbook they share their secrets and recipes: this is not difficult, fancy restaurant food, but gutsy, fresh, sometimes delicate, sometimes hearty food, that a home cook will be able to prepare easily. First, there is food to eat with your hands: fried pimientos de Padron, salt cod fritters and delicias, the Spanish equivalent of Devils on Horseback. Then cold meats; on to fish and shellfish - from simple razor clams on the grill, to more sophisticated dishes such as turbot with cavolo nero; rice dishes and paellas; big dishes of roast and braised meat - from suckling pig for a special occasion to rabbit stew or roast cumin-rubbed pork with quince sauce; and desserts in the form of chocolate and almond tarts, cakes and the classic Crema Catalana. There is everything here to help you recreate great Spanish food at home. With over 120 recipes, Nieves, Sam and Eddie will whisk you through step-by-step instructions, showing you everything, from how to make the more difficult things, such as arrocina beans with chorizo, morcilla and pork belly, to how to cook a simple but perfect tortilla.
Author: Katie Button
Publisher: Macmillan
ISBN: 1250059445
Category : Cooking
Languages : en
Pages : 306
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Book Description
The vibrant flavors of Spain brought into the American home kitchen by a young lauded chef and founder of one of America's most acclaimed new restaurants Katie Button debuts her first cookbook ever as a peek inside the kitchen of her award-winning restaurant, Cúrate. This cookbook features 125 recipes celebrating the vibrant flavors and broad appeal of Spanish food. Button brings the cuisine at Cúrate into the kitchen of every home cook, showing readers how to re-create classic Spanish dishes and adapt them using American seasonal ingredients. From cherished traditions (Tortilla Española; Chicken Paella) to mouthwatering new favorites (Ham and Cheese Stuffed Fried Pork Chops; Ribeye Steak with Blue Cheese Sauce) to celebratory drinks and desserts (The Perfect Gin and Tonic; Almond Cake with Cream Sherry and Brandy), Cúrate brings Spain to you.
Author: Vicky Hayward
Publisher: Rowman & Littlefield
ISBN: 1442279427
Category : Cooking
Languages : en
Pages : 321
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Book Description
Winner of the Jane Grigson Trust Award 2017 and the Aragonese Academy of Gastronomy’s 2017 Prize for Research New Art of Cookery, Drawn from the School of Economic Experience, was an influential recipe book published in 1745 by Spanish friary cook Juan Altamiras. In it, he wrote up over 200 recipes for meat, poultry, game, salted and fresh fish, vegetables and sweet things in a chatty style aimed at readers who cooked on a modest budget. He showed that economic cookery could be delicious if flavors and aromas were blended with an appreciation for all sorts of ingredients, however humble, and for diverse food cultures, ranging from that of Aragon, his home region, to those of Iberian court and New World kitchens. This first English translation gives guidelines for today’s cooks alongside the original text, and interweaves a new narrative portraying 18th-century Spain, its everyday life, and food culture. The author traces links between New Art’s dishes and modern Spanish cookery, tells the story of her search to identify the book’s author and understand the popularity of his book for over 150 years, and takes travelers, cooks, historians, and students of Spanish language, culture, and gastronomy on a fascinating journey to the world of Altamiras and, most important of all, his kitchen.
