"The Spanish Kitchen" tells the story of the ingredients used in cooking in different regions of Spain in terms of culture, history, cultivation, tradition, location, and content, and provides a selection of local recipes using the ingredients described. Color photos.
Sprache
Verlagsort
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
mit Schutzumschlag
Illustrationen
Maße
Höhe: 264 mm
Breite: 233 mm
Dicke: 19 mm
Gewicht
ISBN-13
978-1-56656-585-1 (9781566565851)
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
Clarissa Hyman is an award-winning food-travel writer and restaurant reviewer whose work has appeared in the Times, The Telegraph, Country Living, Food and Travel, Manchester Evening News, and Carlton Food Network’s Simply Food. She has twice been nominated for the prestigious Travelex writing award and in 2002 was awarded the title Glenfiddich Food Writer of the Year. Clarissa began her media career as a producer for Granada Television and maintains a TV presence appearing as a food industry commentator on programs such as BBC Watchdog. She is the author of The Jewish Kitchen and Cucina Siciliana, also by Interlink. This is her third book. Peter Cassidy is a leading food photographer whose work appears regularly in major international magazines and newspapers. He photographed Clarissa Hyman’s Cucina Siciliana and The Jewish Kitchen.
