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Spanish food has been shaped by many influences, amongst them Roman, Arabic and Jewish. There are many common threads within the cooking of Spain, from salt cod to saffron and yet the sense of regional identity and separatism remains strong in the many provinces and is proudly reflected in the cooking. Each chapter highlights a different ingredient or ingredients from a different region of Spain. The introductory narratives tell the story in terms of culture, history, cultivation, tradition and context and above all bring the products to life by talking to the producers themselves.
"There are many common threads within the cooking of Spain, from rice to oranges, and Spanish home cooking throughout the peninsula is simple, uncomplicated and direct. The flavours of prime local ingredients need no disguise or affection. Yet, for both historical and geographic reasons, the sense of regional identity and separatism remains strong in the many provinces of Spain, and this is also proudly reflected in the cooking.
The Spanish kitchen is divided into 17 chapters, each highlighting an ingredient from a particular region of Spain. Each chapter tells the story of an ingredient in terms of culture, history, cultivation. traditions, location and context. A selection of recipes using that ingredient then follows, illustrating perfectly the Spanish pride in quality regional products and their determination to safeguard their unique Iberian culinary heritage.
Illustrated with beautiful photographs of Spain's diverse regions and recipes, this latest book from acclaimed writer Clarissa Hyman celebrates the flavour of Spanish life and food."
- Author: Clarissa Hyman
- Cover: Hardback
- Pages: 160
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