
Spain
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In Spain, long-time Barcelona resident Jeff Koehler gathers the country's many time-honored dishes and age-old culinary customs, and distills the Spanish table down to its essence-food that is prepared simply but full of homemade flavors, and always meant to be shared. Each chapter is an ode to Spain's delightful kitchen, from gazpachos, salt cod, and poultry, to savory and sweet conserves. The story of the country is told through two hundred recipes from classics like Shellfish Paella, Artichoke Egg Tortilla, and creamy Flan to delicacies such as Chilled Melon Soup with Crispy Jamon and Monkfish Steaks with Saffron.
Dishes from Spain's leisurely multicourse meals and simple tapas alike celebrate seasonal ingredients: wild mushrooms, asparagus, and local game. Sidebars trace Spain's rich culinary traditions, taking us from ancient Moorish cities to the arid fields of the Castilian countryside, and allow us to meet the people who still, with devotion, cultivate them. Accompanying these are hundreds of evocative photos of the markets, orchards, green hills, and fishing ports from which this delicious cuisine originates. Add to this a thorough glossary that includes techniques such as preparing snails, using saffron, and making perfect fish stock, as well as a helpful source list. Novices and veterans of the Spanish kitchen alike will gain a deeper understanding not only of Spain's cuisine but of its culture.
A New York Times Book Review Notable Cookbook
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Content
- Intro
- Cover
- Title
- Dedication
- Copyright
- Acknowledgments
- Contents
- Introduction
- Before Turning on the Stove
- Chapter 1: Soups, Broths, Stews, Creams, and Pulses
- The Ritz's Madrid-Style Cocido
- Cocido Madrileño De Ritz
- Catalan Two-Course Soup
- Escudella I Carn D'olla
- Castilian Garlic Soup
- Sopa De Ajo Castellana
- Basque Leek Soup
- Porrusalda
- Creamy Artichoke and Leek Soup
- Crema De Alcachofas Y Puerros
- Velvety Menorcan Fish Soup
- Caldereta De Pescado
- Basque Fresh Tuna and Potato Stew
- Marmitako
- Beef Stew
- Estofado De Buey
- Cream of Seasonal Mushrooms
- Crema De Setas De Temporada
- Spinach with Garbanzo Beans
- Espinacas Con Garbanzos
- White Beans with Clams
- Alubias Blancas Con Almejas
- Pinotxo's Garbanzo Beans with Blood Sausage, Raisins, and Pine Nuts
- Garbanzos De Pinotxo
- Stewed Lentils with a Nutty Chocolate Picada
- Lentejas Estofadas
- Chapter 2: Salads, Cold Soups, and Gazpachos
- Curly Endive with Xató Sauce
- Xató
- Belgian Endive with Cabrales Blue Cheese Sauce and Anchovy Fillets
- Endivias Con Queso De Cabrales Y Anchoas
- Winter Green Salad with Fresh Cheese and Pomegranate Seeds
- Ensalada De Invierno Con Queso Fresco Y Granada
- Marinated Seafood Salad
- Salpicón
- Salt Cod, Orange, and Olive Salad
- Remojón De Naranja
- Catalan Shredded Salt Cod, Tomato, and Olive Salad
- Esqueixada De Bacallà
- White Bean Salad with Bonito del Norte Tuna
- Empedrat De Bonito Del Norte
- Spanish Potato Salad
- Ensaladilla Rusa
- Melon or Fresh Figs with Slices of Dry-Cured Jamón
- Melón E Higos Frescos Con Lonchas De Jamón
- Chilled Melon Soup with Crispy Jamón
- Sopa Fría De Melón Con Crujiente De Jamón
- White Gazpacho with Grapes
- Ajo Blanco Con Uvas
- Classic Andalusian Gazpacho
- Gazpacho Andaluz
- Córdoba-Style Salmorejo
- Salmorejo Cordobés
- Chapter 3: Tapas and Appetizers
- Country Bread Rubbed with Tomato and Olive Oil
- Pa Amb Tomàquet
- Catalan Flatbread with Roasted Red Peppers
- Coca De Recapte
- Roasted Red Peppers, Eggplant, and Onions
- Escalivada
- Padrón Green Peppers
- Pimientos Del Padrón
- Cádiz-Style Potatoes in Vinaigrette
- Papas Aliñás
- Dates Wrapped in Bacon
- Dátiles Con Bacón
- Trout and Dry-Cured Iberian Jamón Croquettes
- Croquetas De Trucha Y Jamón Ibérico
- Chicken Croquettes
- Croquetas De Pollo
- Pork Ribs in Adobo Sauce
- Costillas De Cerdo En Adobo
- Spicy Marinated Pork Skewers
- Pinchos Morunos
- Empanada with Marinated Pork and Roasted Red Peppers
- Empanada De Lomo
- Salt Cod Brandade on Toast
- Brandada De Bacallà
- Fresh Anchovies in Vinegar
- Boquerones En Vinagre
- Galician Fair-Style Octopus with Paprika on Potatoes
- Polbo á feira Con Patatas
- Deep-Fried Squid
- Calamares Fritos
- Garlicky Shrimp in Olive Oil
- Gambas Al Ajillo
- Clams with Shrimp
- Almejas Con Gambas
- Mussels in Vinaigrette
- Mejillones A La Vinagreta
- Chapter 4: Vegetables
- Sautéed Wild Mushrooms
- Setas Salteadas
- La Mancha-Style Sautéed Onions, Zucchini, Tomatoes, and Peppers
- Pisto Manchego
- Stuffed Tomatoes
- Tomates Rellenos
- Balearic-Style Baked Stuffed Eggplant
- Berenjenas Rellenas Al Horno
- Fried Eggplant Strips with Salmorejo
- Berenjena Frita Con Salmorejo
- Green Asparagus in Vinegar Marinade
- Espárragos Verdes En Vinagreta
- Fresh White Asparagus with Crispy Shards of Dry-Cured Jamón
- Espárragos Blancos Frescos Con Virutas De Jamón
- Spinach with Pine Nuts and Raisins
- Espinacas Con Piñones Y Pasas
- Tender Spinach Leaves with Spanish-Style Poached Eggs
- Salteado De Espinacas Tiernas Con Huevos Escalfados
- Roasted Artichokes
- Alcachofas Al Horno
- Roasted Beets in Vinegar
- Remolachas Asadas En Vinagre
- Baker's Oven-Roasted Potatoes
- Patatas Panaderas Al Horno
- Galician Boiled Potatoes with Paprika
- Cachelos
- Puréed Potatoes with Extra-Virgin Olive Oil
- Puré de Patatas
- La Rioja-Style Stewed Potatoes with Chorizo
- Patatas A La Riojana
- Smashed Potatoes and Cabbage Topped with Streaky Salt Pork
- Trinxat De La Cerdanya Amb Rosta
- Chapter 5: Eggs
- Potato and Onion Egg Tortilla
- Tortilla De Patatas Y Cebolla
- Artichoke Egg Tortilla
- Tortilla De Alcachofas
- Salt Cod Egg Tortilla
- Tortilla De Bacalao
- Eggs Scrambled with Tender Green Garlic Shoots, Asparagus, and Shrimp
- Revuelto De Ajetes Con Espárragos Y Gambas
- Eggs Scrambled with Mushrooms and Dry-Cured Jamón
- Revuelto De Setas Y Jamón
- Fried Eggs with Fried Potatoes and Slices of Dry-Cured Iberian Jamón
- Huevos Fritos Con Patatas Fritas Y Lonchas De Jamón Ibérico
- Chapter 6: Rice, Pasta, and Migas
- Rabbit Paella with Artichokes and Red Bell Peppers
- Paella De Conejo Con Alcachofas Y Pimientos Rojos
- Shellfish Paella
- Paella De Marisco
- Black Rice with Allioli
- Arroz Negro Con Allioli
- Soupy Rice with Lobster
- Arroz Caldoso De Bogavante
- Soupy Rice with Free-Range Chicken
- Arroz Caldoso De Pollo De Corral
- Mountain-Style Rice with Chicken and Fresh Sausage
- Arrozde Montaña
- Fideos in the Cazuela with Pork Ribs
- Pídeos A La Cazuela
- Seafood Fideuà with Allioli
- Fideuà amb Allioli
- Pyrenees Mountain-Style Penne Pasta with Ground Meat and Pâté
- Macarrones De Los Pirineos
- Penne Pasta with Tomatoes and Fresh Sausage au Gratin
- Macarrones Gratinados
- Cannelloni Stuffed with Meat
- Canelones De Carne
- Cannelloni Stuffed with Mushrooms and Pine Nuts
- Canelones Rellenos De Setas
- Shepherd's Migas with Grapes
- Migas De Pastor Con Uvas
- Chapter 7: Fish
- Andalucía-Style Deep-Fried Fish
- Fritura De Pescado
- Fisherman's Suquet
- Suquet De Pescadors
- Monkfish Steaks with Saffron
- Rape Con Azafrán
- Galician-Style Hake with Garlic Ajada Sauce
- Merluza A La Gallega Con Ajada
- Fish Braised in Romesco Sauce
- Romesco De Pescado
- Baked Turbot with Basque White Wine
- Rodaballo Al Horno Con Txakoli
- Salt-Baked Gilt-Head Bream
- Dorada A La Sal
- Barbate-Style Tuna in Caramelized Onions
- AtÚn Encebollado Al Estilo De Barbate
- Grilled Sardines with Slushy Celery and Lemon Granita
- Sardinas A La Brasa Con Granizado De Apio Y Limón
- Slushy Celery and Lemon Granita
- Granizado De Apio Y Limón
- Grilled Swordfish Steaks with Piriñaca
- Pez Espada A La Plancha Con Piriñaca
- Pan-Fried Trout with Thyme and Walnuts
- Truchas Con Tomillo Y Nueces
- Navarra-Style Trout with Dry-Cured Jamón
- Truchas A La Navarra
- Marinated Salmon on the Grill with Galician Potatoes
- Salmón Marinado A La Parrilla Con Cachelos
- Biscay-Style Salt Cod with Choricero Pepper Sauce
- Bacalao A La Vizcaína
- Grandma Lola's Lenten Salt Cod with Raisins
- Bacalao Con Pasas De Avia Lola
- Salt Cod Baked in the Tin
- Bacallà a La Llauna
- Piquillo Peppers Stuffed with Salt Cod Brandade
- Pimientos Del Piquillo Relleno De Brandada De Bacalao
- Chapter 8: Shellfish
- Grilled Razor Clams
- Navajas A La Plancha
- Clams in Green Sauce
- Almejas En Salsa Verde
- Clams with Oloroso Sherry
- Almejas Al Oloroso De Jerez
- Steamed Cockles
- Berberechos Al Vapor
- Mussels in Sweet Sofrito Tomato Sauce
- Mejillones Con Sofrito
- Baked Scallops in the Shell
- Vieiras Al Horno
- Grilled Shrimp
- Gambas A La Plancha
- Lobster in a Nutty Chocolate Sauce, Costa Brava Style
- Bogavante Con Chocolate
- Small Squid in Their Own Ink
- Chipirons En Su Tinta
- Chapter 9: Poultry and Rabbit
- Duck with Pears
- Pato Con Peras
- Chicken Braised in Saffron, Almond, and Egg Yolk Sauce
- Pollo En Pepitoria
- Chicken with Shallots and Orange and Cinnamon Sauce
- Pollo Con Chalotes Y Salsa De Naranja Y Canela
- Chicken with Samfaina
- Pollo Con Samfaina
- The Mayoress's Stewed Christmas Chicken
- Pollo Navideño De La Alcaldesa
- Roast Chicken with Prunes
- Pollo Asado Al Horno Con Ciruelas Pasas
- Grilled Rabbit with Eggplant, Zucchini, and Allioli
- Conejo A La Brasa Con Berenjenas, Calabacines Y Allioli
- Torre del Bosc Braised Rabbit with Carrots
- Conejo De Torre Del Bosc
- Chapter 10: Game and Snails
- Grilled Marinated Venison Steaks
- Ciervo Adobado A La Plancha
- Toledo-Style Partridge
- Perdices A La Toledana
- Grilled Quail with Garlic and White Wine
- Codornices A La Plancha Con Ajo Y Vino Blanco
- Pilar's Cazuela with Snails and Rabbit
- Cazuela De Pilar
- New Year's Day Snails in Spicy Tomato Sauce
- Caracoles De Año Nuevo
- Chapter 11: Meats
- Roast Shoulder of Kid Goat with Potato and Shallot Confit
- Espaldita De Cabrito Al Horno Con Patatas Y Cebollitas Confitadas
- Shepherd's-Style Lamb Chops with Potatoes and Zesty Vinegar-Garlic Sauce
- Chuletas De Cordero Al Ajo Cabañil
- Grilled Lamb Rib Chops with Quince Allioli
- Costillas De Cordero Con Allioli De Membrillo
- Grilled Lamb Chops with Honey
- Chuletas De Cordero Con Miel
- Chilled Pork Loin
- Carne Mechada
- Salt-Baked Pork Loin with Two Sauces
- Lomo De Cerdo A La Sal Con Dos Salsas
- Pork Tenderloin with Purée of Chestnuts
- Solomillo De Cerdo Con Puré de Castañas
- Pork Tenderloin in Orange Sauce
- Solomillo De Cerdo A La Naranja
- Fresh Pork Sausages with White Beans and Allioli
- Botifarra Amb Mongetes I Allioli
- Seared Morcilla de Burgos with Roasted Green Peppers and Fried Eggs
- Morcilla De Burgos Con Pimientos Asados Y Huevos Fritos
- Menorcan Meatballs in Tomato and Pine Nut Sauce
- Albóndigas Menorquinas
- Stewed Meatballs with Cuttlefish
- Albóndigas Con Sepia
- Grilled Beef Tenderloin with Blue Cheese Sauce
- Solomillo De Buey Al Queso Picón
- Braised Veal with Dried Mushrooms
- Fricandó amb Moixernons
- Chapter 12: Innards and Extremities
- Roasted Pig's Feet
- Manitas De Cerdo Al Horno
- Veal Kidneys in Sherry
- Riñones De Ternera Al Jerez
- Veal Tongue with Capers
- Lengua De Ternera Con Alcaparras
- Galician-Style Tripe with Garbanzo Beans
- Callos A La Gallega Con Garbanzos
- Braised Oxtail Stew
- Guiso De Rabo De Buey
- Chapter 13: Desserts, Sweets, and Fruits
- Toasted Bread with Chocolate, Extra-Virgin Olive Oil, and Sea Salt Flakes
- Pan Con Chocolate, Aceite De Oliva Virgen Extra Y Escamas De Sal Marina
- Creamy Vanilla Custard
- Natillas
- Creamy Rice Pudding
- Arroz Con Leche
- Basque Walnut Pudding
- Intxaursalsa
- Citrus-and-Cinnamon-Scented Flan
- Flan Con Aromas Cítricos Y Canela
- Spongy Yogurt Cake
- Bizcocho De Yogur
- Spongy Cake with Pears and Walnuts, Sinarcas Style
- Bizcocho Con Peras Y Nueces Al Estilo De Sinarcas
- Country Muffins
- Magdalenas
- Galician Crêpes with Fresh Whipped Cream and Honey
- Filloas De Leche Con Nata Montada Y Miel
- Galician Almond Tart
- Tarta De Santiago
- Flatbread with Pine Nuts, Sugar, and Anise
- Coca De AzÚcar Con Piñones Yanís
- Marzipan Cookies Rolled in Pine Nuts
- Panellets De Piñones
- Oranges with Extra-Virgin Olive Oil and Honey
- Naranjas Con Aceite De Oliva Virgen Extra Y Miel
- Early Spring Strawberries with Red Wine Vinegar
- Fresas Con Vinagre De Vino Tinto
- Pears Poached in Red Wine
- Peras Al Vino Tinto
- Baked Figs
- Higos Al Horno
- Musicians' Dessert
- Postres De Músic
- Menorcan Gin Sorbet
- Sorbete De Gin De Menorca
- Fresh Cheese with Honey
- Mel I Mató
- Chapter 14: Drinks
- Spanish Cinnamon-Scented Drinking Chocolate in the Cup
- Chocolate A La Taza Con Canela
- Meringued Milk
- Leche Merengada
- Slushy Lemon Granita
- Granizado De Limón
- Summer Red Wine Sangria
- Sangría De Vino Tinto
- White Wine Sangria with Fresh Berries
- Sangría De Vino Blanco Con Frutos Del Bosque
- Menorcan Gin Cocktail with Fresh Lemon Juice and Lemon Soda
- Pomada
- Orense-Style Coffee Liqueur
- Licor De Café al Estilo De Ourense
- Chapter 15: Sweet and Savory Homemade Conserves
- Christmas Cherries in Aguardiente
- Cerezas En Aguardiente
- Creamy Quince Paste
- Crema De Membrillo
- Creamy Lemon Curd
- Crema De Limón
- Dried Apricots Macerated in Sweet Wine
- Orejones Macerados En Vino Dulce
- Tomato Marmalade
- Mermelada De Tomate
- Sweet Preserved Tomatoes with Thyme
- Tomates Confitados Con Tomillo
- Sweet and Sour Preserved Onions
- Cebolla Agridulce
- Quail in Escabeche Marinade
- Codornices En Escabeche
- Fresh Sardines in Escabeche Marinade
- Sardinas En Escabeche
- A Glossary of Basic Recipes and Techniques
- Vegetable Stock
- Caldo De Verduras
- Fish Stock
- Caldo De Pescado
- Chicken Stock
- Caldo De Pollo
- Beef Stock
- Caldo De Carne
- Mayonnaise
- Salsa Mayonesa
- Allioli
- Béchamel Sauce
- Salsa Bechamel
- Blanching And Peeling Tomatoes
- Grating Tomatoes
- Cleaning Artichokes
- Cleaning Wild Mushrooms
- Dry-Toasting Pine Nuts
- Using Saffron
- Preparing Fresh Snails For Cooking
- Preparing Preserved Snails For Cooking
- Desalting Salt Cod
- Cleaning Mussels
- Purging Clams Of Sand
- Cleaning Squid And Cuttlefish
- Cutting A Chicken Into 8 Or 10 Pieces
- Cutting A Rabbit Into 8 Or 9 Pieces
- Perfect Hard-Boiled Eggs
- Cooking Dried Garbanzo Beans
- Cooking Dried White Beans
- Selected Bibliography
- Sources
- Index
- About the Author
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