This is a celebration of Spanish culinary history, containing 150 recipes. The authors draw on old cookbooks, historic menus and oral traditions to guide the reader through the Spanish past, illuminating how history has affected the present. From Jewish and Moorish influences to the discovery, from America, of exotic new foods - tomatoes, bell peppers, potatoes and corn - that have firmly established themselves in Spanish cuisine. The recipes are all illustrated and adapted for the modern cook, and include Galician pie, gazpacho Andaluz, paella Valenciana, jumbo prawns Catalan style and Santiago almond cake.
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Book Description Ebury Press 01/10/1992, 1992. Book Condition: used-good. - GREAT BOOK IN GOOD OR BETTER CONDITION, NORMALLY SENT SAME DAY FROM WAREHOUSE. Bookseller Inventory # 7719-9780091774424
Book Description Ebury Press, 1992. Hardcover. Book Condition: Fine. in USED, LIKE NEW condition. Is a used book but in almost new condition. Dispatched daily from the UK. Bookseller Inventory # mon0002435561
Book Description Paperback. Book Condition: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Bookseller Inventory # GOR002768699
Book Description Hardback. Book Condition: Good. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine. Bookseller Inventory # GOR001372154