La buena mesa or "the good table" is a Spanish expression synonymous with delicious food. And, indeed, with its wonder-fully varied climate and geography, Spain is a country that celebrates "good tables" and distinctive cuisines across nine-teen regions. Over centuries, the Iberian Peninsula has been criss-crossed by different groups, each leaving indelible culinary imprints wherever they settled. The influences of the Greeks, Phoenicians, Celts, and Moors -- to name a few -- are all found in Spain's regional cuisines. From the hearty stews of the rainy northern Bay of Biscay regions, to the myriad rice dishes from the Mediterranean coast, or the cooling salads favoured in Andalucia, Spanish cuisine presents endless bounty and variety. Beloved classics like paella, gazpacho, and flan need no translation, but new favourites are also waiting to be discovered. You will find them in this lovingly compiled tribute to Spanish cooking. Elizabeth Parrish, a resident of Tarragona, invites readers to take a gastronomic journey through the home kitchens of Spain. Clear, easy-to-follow recipes, fascinating notes about Spanish culture and history, and lively personal anecdotes bring the regional cuisines of Spain to life. Features: 165 recipes with step-by-step instructions; Glossary of Spanish ingredients; 8-page colour insert; Engaging sidebars about Spanish customs and cuisine.
La buena mesa or "the good table" is a Spanish expression synonymous with delicious food. And, indeed, with its wonder-fully varied climate and geography, Spain is a country that celebrates "good tables" and distinctive cuisines across nine-teen regions. Over centuries, the Iberian Peninsula has been criss-crossed by different groups, each leaving indelible culinary imprints wherever they settled. The influences of the Greeks, Phoenicians, Celts, and Moors -- to name a few -- are all found in Spain's regional cuisines. From the hearty stews of the rainy northern Bay of Biscay regions, to the myriad rice dishes from the Mediterranean coast, or the cooling salads favoured in Andalucia, Spanish cuisine presents endless bounty and variety. Beloved classics like paella, gazpacho, and flan need no translation, but new favourites are also waiting to be discovered. You will find them in this lovingly compiled tribute to Spanish cooking. Elizabeth Parrish, a resident of Tarragona, invites readers to take a gastronomic journey through the home kitchens of Spain. Clear, easy-to-follow recipes, fascinating notes about Spanish culture and history, and lively personal anecdotes bring the regional cuisines of Spain to life. Features: 165 recipes with step-by-step instructions; Glossary of Spanish ingredients; 8-page colour insert; Engaging sidebars about Spanish customs and cuisine.
Sprache
Verlagsort
Illustrationen
Maße
Höhe: 155 mm
Breite: 230 mm
Gewicht
ISBN-13
978-0-7818-1255-9 (9780781812559)
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Schweitzer Klassifikation
Elizabeth Parrish earned a bachelor's degree from Wittenberg University and an MA from Teachers College, Columbia University. American by birth, she followed her maternal grandparents' footsteps back to Spain with the intention of perfecting her Spanish, and in the process, developed a passion for Spanish culture and cuisine. Elizabeth has spent twenty-two years living and cooking in Spain. This book is the result of years of research and collecting recipes from friends and family, restaurants, and home kitchens across Spain. She currently resides in Tarragona, where she teaches English and is working on a collection of Catalan recipes.
Elizabeth Parrish earned a bachelor's degree from Wittenberg University and an MA from Teachers College, Columbia University. American by birth, she followed her maternal grandparents' footsteps back to Spain with the intention of perfecting her Spanish, and in the process, developed a passion for Spanish culture and cuisine. Elizabeth has spent twenty-two years living and cooking in Spain. This book is the result of years of research and collecting recipes from friends and family, restaurants, and home kitchens across Spain. She currently resides in Tarragona, where she teaches English and is working on a collection of Catalan recipes.
