Take a journey through the delectable and sensuous culture and cuisine of Spain in this beautifully illustrated food-driven travel guide filled, with masterful narration, insider advice and nearly 200 full-colour photos. Goulding introduces you to the sprawling culinary and geographical landscape of his adoptive home, and offers an intimate portrait of this multi-faceted country, its remarkable people and its complex history.
This book reveals hidden gems and enduring delicacies from across this extraordinary country, contextualising each meal with the stories behind the food in a cultural narrative complemented by stunning colour photography. Fall in love with Barcelona's tiny tapas bars and modernist culinary temples. 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 neighbouring 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.
Whether you've visited Spain or have only dreamed of its tapas bars, Grape, Olive, Pig will wake your imagination, sharpen your appetite and capture your heart.
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Höhe: 198 mm
Breite: 165 mm
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ISBN-13
978-1-74379-317-6 (9781743793176)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Matt Goulding is chief editor and publisher of Roads & Kingdoms, the former food editor of Men's Health, and the co-author of the New York Times-bestselling series, Eat This, Not That, which sold nearly 9 million copies. He is a James Beard Award winner and has also written for Harper's, the Wall Street Journal, New York Times, Food & Wine and Time magazine.
