This classic cookbook brings more than 400 of the traditional foods of Spain—with their extraordinary range of flavors—into the home kitchen. To search out the finest Spanish recipes, Penelope Casas traveled over 25,000 miles, crisscrossing the country. Region by region, she found local cooks and discovered their secrets, often putting to paper recipes that had never before been set down. In The Foods and Wines of Spain, she brings us savory meat and fish pies from the Celtic lands of Galicia; a legendary bean dish from the coastal mountains of Asturias; the renowned romesco sauce of ground almonds and dried sweet peppers from Cataluña; paellas from the rice paddies of Valencia; simple but exquisite fish dishes from Andalucía; breads from the wheat fields of Castilla; honey-drenched pastries from Extremadura; and much more.
|Publisher:||Knopf Doubleday Publishing Group|
|Edition description:||1st ed|
|Product dimensions:||6.31(w) x 9.60(h) x 1.23(d)|
About the Author
Penelope Casas was born in New York City, graduated from Vassar College with a magna cum laude in Spanish literature, and studied at the University of Madrid. She wrote about Spanish food and travel in Spain for Travel & Leisure, Saveur, Gourmet, Food & Wine, and The New York Times and she is also the author of Tapas: The Little Dishes of Spain, Discovering Spain: An Uncommon Guide and ¡Delicioso! The Regional Cooking of Spain. In 1983 she was awarded the prestigious Spanish National Prize of Gastronomy. Casas died in 2013.
Most Helpful Customer Reviews
The recipes in this book are truly authentic...with hints on how to adapt them to US ingredients. PLUS the introductions to each section read like an entertaining travelogue.
It's a very thorough survey of Spanish cooking and wines with easy to follow and delicious recipes! It is to Spanish cooking what Julia was to French and Marcella was to Italian.