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, 1992. Hardcover. Book Condition: Used; Good. **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence!. Bookseller Inventory # mon0002092754
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
Book Description Hardback. 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