The Food of Northern Spain: Recipes from the Gastronomic Heartland of Spain

Chandler, Jenny

ISBN 10: 186205679X / ISBN 13: 9781862056794

Published by Pavilion, 2006

About this Item

Seller Inventory # Abebooks565619

Bibliographic Details

Title: The Food of Northern Spain: Recipes from the...

Publisher: Pavilion

Publication Date: 2006

Binding: Hardcover

Condition: New

About this title

Synopsis:

Spanish food is at the forefront of the culinary world. This is the first book to present the breadth of northern Spanish food in a simple and accessible way. All the dishes have been double-tested and are designed for cooking in your own kitchen. Each ingredient is carefully explained and key Spanish foods - such as peppers, beans and salt cod - are dealt with in detail. Every recipe stays faithful to the Spanish version (with some small adjustments for the non-Spanish cook). Accompanying text illuminates the history of the dish and offers different versions or useful tips. With wonderful reportage photos taken by the author and beautiful finished recipe shots by Jean Cazals, this title is both an insight into the cuisine of the area and a unique cookery book.

Synopsis:

Spanish food has taken the culinary world by storm, and the food of northern Spain represents the best the Iberian peninsula has to offer. These regions produce wonderful raw ingredients, which the home cooks of Spain have long used to create classic dishes like Romesco and Alioli, and modern-day chefs have rediscovered in order to bring Spanish food to the forefront of the gourmet world. This is the first book to bring northern Spanish food to those outside the Iberian peninsula and to present the recipes in a simple and accessible way. All the dishes are designed for cooking in your own kitchen and ingredients are carefully explained. Divided into three sections, The Food of Northern Spain discovers how the Spanish eat and their passion for good food. The second section includes the store cupboard basics and the best Spanish wines to accompany different dishes. The final section features over 150 recipes. Every recipe stays faithful to the Spanish version (but the author has made small adjustments for the non-Spanish cook) and has introductory text that illuminates the history of the dish, when the Spanish might eat it, different versions or useful tips.

With wonderful reportage photos taken by the author and beautiful finished recipe shots by Jean Cazals, this title is both an insight into the cuisine of the area and a unique cookery book.