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Brindisa The True Food of Spain

Brindisa  The True Food of Spain Author Monika Linton
ISBN-10 9780007307197
Release 2016-09-08
Pages 544
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COOKBOOK OF THE YEAR 2016, Spectator ‘The definitive book about the food of Spain’ Rose Prince



Brindisa Spanish Cook Book

Brindisa Spanish Cook Book Author Monika Linton
ISBN-10 0007307187
Release 2012-10-01
Pages 300
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Ranging from the most unusual artisan dishes to the classics of Spanish cooking, this recipe collection draws on Brindisa's specialist knowledge to introduce you to delights such as jamon iberico de bellota, fumet, farmhouse cheeses, prepared pulses, olive oils and vinegars, sweet treats and more.



Barrafina

Barrafina Author Eddie Hart
ISBN-10 9780241278819
Release 2016-04-28
Pages 256
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Barrafina brings you brilliant tapas-style recipes from Sam and Eddie Hart and Nieves Barragan Mohacho, creators of the best Spanish restaurants in London When Sam and Eddie Hart opened Barrafina, their no-reservations tapas bar and restaurant in London's Soho, they had no idea how successful it would be. Eight years, two more branches and one Michelin star later, Barrafina is always packed, always stylish, always lively. And so is the food: together with their Basque-born head chef Nieves Barragan Mohacho, the Harts are cooking the best Spanish food in London today. In this cookbook they share their secrets and recipes: this is not difficult, fancy restaurant food, but gutsy, fresh, sometimes delicate, sometimes hearty food, that a home cook will be able to prepare easily. First, there is food to eat with your hands: fried pimientos de Padron, salt cod fritters and delicias, the Spanish equivalent of Devils on Horseback. Then cold meats; on to fish and shellfish - from simple razor clams on the grill, to more sophisticated dishes such as turbot with cavolo nero; rice dishes and paellas; big dishes of roast and braised meat - from suckling pig for a special occasion to rabbit stew or roast cumin-rubbed pork with quince sauce; and desserts in the form of chocolate and almond tarts, cakes and the classic Crema Catalana. There is everything here to help you recreate great Spanish food at home. With over 120 recipes, Nieves, Sam and Eddie will whisk you through step-by-step instructions, showing you everything, from how to make the more difficult things, such as arrocina beans with chorizo, morcilla and pork belly, to how to cook a simple but perfect tortilla. 'Possibly the best Spanish cookbook ever' Rachel Cooke, Observer Food Monthly 'Barrafina! A joy! Nieves's food and Sam and Eddie's charm: now with this splendid book you can do it at home' Fergus Henderson 'Barrafina is a tapas bar and the best of its kind . . . the food is fantastic' Giles Coren, The Times



Grape Olive Pig

Grape  Olive  Pig Author Matt Goulding
ISBN-10 9780062394149
Release 2016-11-15
Pages 368
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Amazon Best Book of November (2016): Cookbooks, Food and Wine The author of Rice, Noodle, Fish now celebrates the delectable and sensuous culture and cuisine of Spain with this beautifully illustrated food-driven travel guide filled with masterful narration, insider advice, and nearly 200 full-color photos. Grape, Olive, Pig is a deeply personal exploration of Spain, a country where eating and living are inextricably linked. Crafted in the "refreshing" (Associated Press), "inspirational" (Publishers Weekly) and "impeccably observed" (Eater.com) style of the acclaimed Rice, Noodle, Fish, and written with the same evocative voice of the award-winning magazine Roads & Kingdoms, this magnificent gastronomic travel companion takes you through the key regions of Spain as you’ve never seen them before. Matt Goulding introduces you to the sprawling culinary and geographical landscape of his adoptive home, and offers an intimate portrait of this multifaceted country, its remarkable people, and its complex history. Fall in love with Barcelona’s tiny tapas bars and modernist culinary temples. Explore the movable feast of small plates and late nights in Madrid. Join the three-thousand-year-old hunt for Bluefin tuna off the coast of Cadiz, then continue your seafood journey north to meet three sisters who risk their lives foraging the gooseneck barnacle, one of Spain’s most treasured ingredients. Delight in some of the world’s most innovative and avant-garde edible creations in San Sebastian, and then wash them down with cider from neighboring Asturias. Sample the world’s finest acorn-fed ham in Salamanca, share in the traditions of cave-dwelling shepherds in the mountains beyond Granada, and debate what constitutes truly authentic paella in Valencia. Grape, Olive, Pig reveals hidden gems and enduring delicacies from across this extraordinary country, contextualizing each meal with the stories behind the food in a cultural narrative complemented by stunning color photography. Whether you’ve visited Spain or have only dreamed of bellying up to its tapas bars, Grape, Olive, Pig will wake your imagination, rouse your hunger, and capture your heart.



Menu Del Dia

Menu Del Dia Author Rohan Daft
ISBN-10 9781416579618
Release 2008-09-16
Pages 192
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The menú del día is Spain's equivalent of the prix fixe menu of the bistros of France. On it are good, no-nonsense dishes that are as long on flavor and tradition as they are short on pretension and fuss. Influenced by a unique blend of culinary and cultural influences -- wine from the Romans; rice, cinnamon, saffron, and cumin from the Moors; slow-cooked stews from the Jews; tomatoes, peppers, chocolate, and chilies from the New World -- these are the tastes that have made Spanish cooking as vibrant as it is today. To start, there might be Gazpachuelo, the mayonnaise-enriched shrimp and monkfish soup straight from Mediterranean Málaga, followed by a main course of Fabada, the gloriously sticky stew of pork and white beans from mountainous Asturias, and Bienmesabe ("Tastes good to me!"), the almond, cinnamon, honey, and lemon cream so beloved by the people of Canary Islands. A menú in northerly Navarra, which borders France, might begin with Menestra Riojana, a delicate dish of spring vegetables with extra virgin olive oil, and continue with Pichón Estofado, a robust dish of pigeon stewed with red wine. Arroz con Leche, creamy rice pudding with a burnt-sugar crust, makes a sweet ending.



Basque

Basque Author José Pizarro
ISBN-10 9781743583838
Release 2016-03-24
Pages 256
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In Basque, José Pizarro shows readers how to create some of the best-loved dishes from the Basque Country at home. He will dispel the myth that creating tapas and traditional Spanish fare is scary and show you how to take the great experience of being in the little bars of San Sebastián into your own kitchen. The food of this region is wonderful to share with your family and friends – but it’s also about fun, informality and not being a slave to your stove! Set to the backdrop of the stunning views of San Sebastian and the rest of Basque Country, you’ll really feel like you’re on a magical holiday in Spain. José has also put together some menus and drinks suggestions to help you plan, shop, cook and, most importantly, enjoy this wonderful way of eating and socialising.



Sabor

Sabor Author Nieves Barragán Mohacho
ISBN-10 9780241978795
Release 2017-07-06
Pages 320
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'These are the sort of recipes that I can't wait to cook: honest, rugged and colourful, you know everything is going to taste deeply Spanish.' Rick Stein Nieves Barragán Mohacho is the renowned Spanish chef behind the highly anticipated restaurant Sabor, opening in London this autumn. Nieves was previously executive chef at London's acclaimed Barrafina restaurants, where she was awarded a Michelin star for Barrafina Frith Street. Sabor: Flavours from a Spanish Kitchen is the food that the Basque-born chef likes to cook when she's off duty; the food that she grew up eating and the food that she still makes for friends and family. The recipes range from hearty dishes such as braised Iberian pork ribs and chorizo and potato stew, to lighter fare such as seafood skewers, clams in salsa verde and stuffed piquillo peppers, and a wealth of other recipes, from grilled hispi cabbage to baked cauliflower with salted almonds, chilli and shallots.



1 000 Spanish Recipes

1 000 Spanish Recipes Author Penelope Casas
ISBN-10 9780470164990
Release 2014-11-04
Pages 720
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An authoritative celebration of authentic Spanish cuisine by the late award-winning author of Tapas and Paella! provides a wide variety of recipe options including several for vegetarian lifestyles. 18,000 first printing.



Catalan Cuisine

Catalan Cuisine Author Colman Andrews
ISBN-10 1558321543
Release 1999
Pages 332
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Award-winning author Coleman Andrews explores a once undiscovered gem among Europe's great culinary traditions. The cooks of Catalonia use many of the same popular ingredients found in other Mediterranean cuisines, but they combine them in fresh and unexpectedly delicious ways. Try Paella Vallenciana, Tumbet (a Majorcan vegetable casserole), Canalons (the local spin on cannelloni), or the delightful Bunyols (fried pastries), to name just a few of the savory regional dishes. By learning their culinary secrets, you'll discover a fascinating history and culture of the Catalan people.



Made In Spain

Made In Spain Author Miriam González Durántez
ISBN-10 9781473638990
Release 2016-07-28
Pages 288
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'One book I've loved this year is Made in Spain by Miriam Gonzalez Durantez. It's not just about the food and the recipes, you get an idea of what life is like, you get to visit a country and you get to be inspired, if it's somebody as intelligent and funny as Miriam.' Cerys Matthews, BBC RADIO 4 THE FOOD PROGRAMME 'Gorgeous recipes for a great cause' Nigella Lawson 'If you buy one cookbook this year: get this one' YOU Magazine 'Food is at the centre of everything we do in Spain. As we eat breakfast we think about what we will have for lunch, and during lunch we discuss what we will serve for dinner.' In Spanish families, when you have eaten a really good home-made meal, people stay at the table long after the meal has ended, chatting and putting the world to rights. Made in Spain is full of dishes that will encourage you to do just that. With over 120 delicious recipes, which stick to the key principle of Spanish cooking - respect the ingredient - Miriam González Durántez brings a taste of Spain to the family kitchen. As an immigrant to the UK and from a family of food lovers, Miriam was determined to share her love of her native cuisine with her sons. The recipes in this book are adapted from the cookery blog she started with them (www.mumandsons.com), and provide a uniquely personal glimpse into a modern family kitchen, which will inspire home cooks everywhere to adopt a more Spanish approach to cooking and eating. Chapters include: * Soup * Tapas * Eggs * Salads and vegetables * Fish * Meat * Comfort food and one-pot meals * A bit of fun * Snacks * Fruit * Desserts and baking Miriam has written Made in Spain to help finance her involvement in her campaign to inspire girls.



Seasonal Spanish Food

Seasonal Spanish Food Author Jose Pizarro
ISBN-10 1856268497
Release 2009
Pages 240
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Season by season, Jose Pizarro explores his favourite ingredients from different Spanish regions and demonstrates how best to use them with his exceptional, yet simple, recipes. He also includes anecdotes about typical Spanish pastimes and stories from his youth growing up on a farm in Extremadura."



Catalan Cuisine

Catalan Cuisine Author Colman Andrews
ISBN-10 1558323295
Release 2005-12
Pages 332
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Noting how Catalan techniques are being increasingly implemented by some of the world's top chefs, an introduction to its traditions explains how to achieve unexpectedly flavorful results through unusual combinations, in a volume that contains two hundred recipes. Reprint.



Tapas Revolution

Tapas Revolution Author Omar Allibhoy
ISBN-10 9781448148929
Release 2013-08-16
Pages 224
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Omar Allibhoy is the new face of Spanish cooking: he’s charismatic, effusive, passionate and wants to bring Spanish food to the people of the UK. Tapas Revolution is the breakthrough book on simple Spanish cookery. Using everyday storecupboard ingredients, Omar offers a new take on the classic tortilla de patatas, making this iconic dish easier than ever, and brings a twist to pinchos morunos and pollo con salsa. With sections covering vegetables, salads, rice dishes, meat, fish, cakes and desserts, the emphasis is on simplicity of ingredients and methods – reinforcing the fact that absolutely anyone can cook this versatile and accessible food. TAPAS NOT PASTA!



Joel Serra s Modern Spanish Kitchen

Joel Serra s Modern Spanish Kitchen Author Joel Serra
ISBN-10 9781472140258
Release 2017-08-10
Pages 208
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'Food is not what you cook, but what you make others taste.' Joel Serra Bevin was born in New Zealand and grew up in Tasmania. Inspired by his Catalan great-grandfather, Papa Serra, Joel moved to Barcelona where he has immersed himself in his much-loved Spanish food and cooking. Joel brings a vibrant, fresh approach to traditional Spanish dishes. He is obsessed with new flavour combinations, unusual preparations and loves to create magic for whoever joins him around the table. These eighty recipes offer both a beginner's guide to eating and drinking like a local in Barcelona and Spain, with fresh takes on Spanish favourites such as Fideua with Squid Ink, Allioli, Pulpo Gallego and Leche Merengada, as well as plenty of inspiration for those looking to experiment. While not stinting on classic dishes for those new to Spanish food, Joel also reinvents Catalan classics such as Membrillo-Roasted Pumpkin with Almond Cream, and Green Gazpacho with Sumac Yogurt. As Joel says, 'Food always tastes better when shared, so pull up a seat and join the feast.'



The Telling Room

The Telling Room Author Michael Paterniti
ISBN-10 9780385337014
Release 2013
Pages 349
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The author of the best-selling Driving Mr. Albert recounts his visit to the medieval Castilian village of Guzman as part of a decade-long effort to taste the world's finest cheese, an encounter that involved him in long-held regional secrets and the story of a heartbroken genius cheesemaker.



Catalonia

Catalonia Author Jose Pizarro
ISBN-10 1784881163
Release 2017-10-17
Pages 256
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In Catalonia, José Pizarro shows readers how to create some of the best-loved dishes from the Catalonian region at home. Dispelling the myth that creating tapas and traditional Spanish fare is scary, he shows us how to take the experience of eating in the little bars of Barcelona to your own kitchen. Set to the backdrop of the stunning views of Barcelona and the rest of Catalonia, you'll really feel like you're on a magical holiday in Spain. The book also includes menus and drinks suggestions to help you plan, shop, cook and, most importantly, enjoy this wonderful way of eating and socializing.



Rick Stein s Spain

Rick Stein s Spain Author Rick Stein
ISBN-10 9781409074618
Release 2011-10-31
Pages 320
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'I've wanted to make a series in Spain for a long time. I love Spanish food, I've been going there since I was a young boy - but until quite recently I don't think people really took the food seriously. Thanks to a handful of really dedicated Spanish chefs and a growing enthusiasm for its rugged flavours, that has all begun to change. To me the underlying point of journeying to Spain would be to discover the 'duende' in the cooking. By that I mean a sense of soul, of authenticity. The word is normally used in flamenco but I think it could be equally applied to the art of Spanish cooking because to my mind, in really good food, there is a communication between the cook and diner that amounts to art.' Rick Stein In his beautifully designed and illustrated cookbook to accompany a major BBC2, 4-part series, Rick has selected over 140 recipes that capture the authentic taste of Spain today. Spain is a country that tantalises every sense with its colourful sights, evocative music, vibrant traditions and bold cookery. Spanish cooking has a rich history, with flavours reflecting a broad range of cultural influences. Rick samples his way through the specialties and hidden treats of each region, taking in the changing landscape from the mountainous northern regions through the Spanish plains to Mediterranean beaches. With over 100 Spanish recipes and location photographs, this is an essential cookbook for food-lovers as well as a stunning culinary guide to a diverse country.