Away from the tapas bars and eateries of Spain's bustling cities, you'll find another world of Spanish cuisine. From the inland mountainous regions and fiercely independent provinces of Basque Country and Catalonia, to the glittering coastlines of the Mediterranean and across to the Balearic Islands, Spanish at Home invites you into the heart of Spanish kitchens, to celebrate the dishes that the locals love to cook.
Learn about the stories behind some of Spain's most loved food and cook according to your mood, whether you're after a summer fiesta, an Iberian brunch, winter comforts or sweet dulces. Put together share plates of stuffed mussels and patatas bravas; gather around a roast chicken with chorizo stuffing or duck with roasted cherries; prepare a tomato or a pan-fried goat's cheese salad for a balmy night; or fire up the barbecue and cook sardines over an open flame or wrap baby leeks in newspaper for a true Spanish experience.
Whether you're looking to learn new and little-known recipes rarely seen outside of Spain, or you're a seasoned Mediterranean cook, Spanish at Home shares the best of what this unique cuisine has to offer.
Sprache
Verlagsort
Illustrationen
120 photographs in colour
Maße
Höhe: 251 mm
Breite: 200 mm
Dicke: 30 mm
Gewicht
ISBN-13
978-1-922417-90-9 (9781922417909)
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
Emma Warren studied horticultural science before transferring her love of the veggie patch to the kitchen. She moved to Spain in 2001 and immersed herself in the world of Spanish cuisine. Splitting her time between Mallorca and Barcelona, she learned her first chef's skills at the popular cafe 'Kasparo', which focused on market-driven, seasonal local produce. Emma soon became head chef and ran the cafe for three years before returning home to Melbourne, Australia, to set up the kitchen 'Hogar Espanol' at the iconic Spanish Club - a cult institution and live-music venue, where Spanish expats and local community came together.
Emma soon returned to Barcelona, where she ended up at Hotel Rey Don Jaime in the coastal town of Castelldefels, which became a major training ground for learning traditional Spanish cooking. Back in Melbourne, Emma began working for some of Australia's most-respected chefs and helped Phillipa Sibley set up the Albert Street Food and Wine Store. Today, she works closely with some of Australia's most famous chefs at photoshoots, food festivals and live demonstrations, and recently returned to the Balearic Islands to help Karen Martini set up her isolated Ibizan beach restaurant, 'Cala Bonita'.
Emma is the author of The Catalan Kitchen and Islas. This is her third cookbook.
