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 Paperback. 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
Book Description EBURY PRESS, 1992. Hardcover. Book Condition: Good. Good condition, some are ex-library and can have markings. Bookseller Inventory # GD-244-X2-4943004