The Food Of Spain

Author: Claudia Roden
Editor: Penguin UK
ISBN: 0241961130
File Size: 50,11 MB
Format: PDF
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Discover Spain's culture and cuisine Claudia Roden has spent five years researching and writing about the food of Spain, resulting in this definitive, passionate and evocative cookbook which takes in the different regions and looks at the history, the people and the culture at the heart of this country, and at that which binds it all together - the delicious food and recipes passed down through generations. From simple, rustic tapas and delicately flavoured soups, to elaborate celebratory dishes served on silver platters and cakes and desserts each with a story to tell, this is the book about Spain to learn from and to cook from.

The Food Of Spain

Author: Vicky Harris
Editor: Murdoch
ISBN: 9781741960358
File Size: 74,70 MB
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"The Food of Spain gives you the real taste of a country that has an intense passion for its food, wine and time-honoured culinary traditions. Join our journey from the tapas bars of Madrid to the home kitchens of Granada, through to the markets of Barcelona, and the fine-cuisine restaurants of San Sebastian, and discover the food that defines today's Spanish cooking: garlic mushrooms and chorizo with cider, a saffron-infused seafood paella, or deliciously rich crema catalana. Each recipe is photographed as it is made, and is accompanied by useful hints and ingredients. Beautiful photographs shot in Spain show how to choose the best produce, from market-fresh Mediterranean vegetables and seafood, to meats and a wealth of herbs, spices and condiments. To partner the recipes, there are special features on many of the food ideas that encompass the Spanish way of life. A glossary helps you identify and source your ingredients and offers helpful tips on substitution."--Publisher.

Delicioso

Author: María José Sevilla
Editor: Reaktion Books
ISBN: 1789141893
File Size: 12,48 MB
Format: PDF, Mobi
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Spanish cuisine is a melting-pot of cultures, flavors, and ingredients: Greek and Roman; Jewish, Moorish, and Middle Eastern. It has been enriched by Spanish climate, geology, and spectacular topography, which have encouraged a variety of regional food traditions and “Cocinas,” such as Basque, Galician, Castilian, Andalusian, and Catalan. It has been shaped by the country’s complex history, as foreign occupations brought religious and cultural influences that determined what people ate and still eat. And it has continually evolved with the arrival of new ideas and foodstuffs from Italy, France, and the Americas, including cocoa, potatoes, tomatoes, beans, and chili peppers. Having become a powerhouse of creativity and innovation in recent decades, Spanish cuisine has placed itself among the best in the world. This is the first book in English to trace the history of the food of Spain from antiquity to the present day. From the use of pork fat and olive oil to the Spanish passion for eggplants and pomegranates, María José Sevilla skillfully weaves together the history of Spanish cuisine, the circumstances affecting its development and characteristics, and the country’s changing relationship to food and cookery.

Food Culture In Spain

Author: F. Xavier Medina
Editor: Greenwood Publishing Group
ISBN: 9780313328190
File Size: 35,24 MB
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This volume offers an overview of Spanish food and eating habits, taking into account a long and complex history, plus distinctive social, cultural, linguistic, geographic, political and economic characteristics.

Brindisa The True Food Of Spain

Author: Monika Linton
Editor: HarperCollins UK
ISBN: 0007307195
File Size: 58,79 MB
Format: PDF, ePub, Docs
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COOKBOOK OF THE YEAR 2016, Spectator ‘The definitive book about the food of Spain’ Rose Prince

The Food Of Northern Spain

Author: Jenny Chandler
Editor: Pavilion Books, Limited
ISBN: 186205679X
File Size: 42,20 MB
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Spanish food is at the forefront of the culinary world. This is the first book to present the breadth of northern Spanish food in a simple and accessible way. All the dishes have been double-tested and are designed for cooking in your own kitchen. Each ingredient is carefully explained and key Spanish foods – such as peppers, beans and salt cod – are dealt with in detail. Every recipe stays faithful to the Spanish version (with some small adjustments for the non-Spanish cook). Accompanying text illuminates the history of the dish and offers different versions or useful tips. With wonderful reportage photos taken by the author and beautiful finished recipe shots by Jean Cazals, this title is both an insight into the cuisine of the area and a unique cookery book.

Tapas

Author: Penelope Casas
Editor: Knopf
ISBN: 0307265528
File Size: 57,84 MB
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In an updated rendition of her classic guide to Spanish cookery, the author of ¡Delicioso! and The Foods and Wines of Spain furnishes a variety of recipes, both old and new, for Spanish-style appetizers, sauces, pâtés, salads, and pastries, and includes menus and serving suggestions. 25,000 first printing.

Food And Religious Identities In Spain 1400 1600

Author: Jillian Williams
Editor: Taylor & Francis
ISBN: 1351817051
File Size: 73,10 MB
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In the late fourteenth century, the Iberian Peninsula was home to three major religions which coexisted in relative peace. Over the next two centuries, various political and social factors changed the face of Iberia dramatically. This book examines this period of dynamic change in Iberian history through the lens of food and its relationship to religious identity. It also provides a basis for further study of the connection between food and identities of all types. This study explores the role of food as an expression of religious identity made evident in things like fasting, feasting, ingredient choices, preparation methods and commensal relations. It considers the role of food in the formation and redefinition of religious identities throughout this period and its significance in the maintenance of ideological and physical boundaries between faiths. This is an insightful and unique look into inter-religious dynamics. It will therefore be of great interest to scholars of religious studies, early modern European history and food studies.

The Cuisines Of Spain

Author: Teresa Barrenechea
Editor: Random House Digital, Inc.
ISBN: 158008835X
File Size: 78,35 MB
Format: PDF, Kindle
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The popularity of Spanish food continues to endure, and

Brindisa The True Food Of Spain

Author: Monika Linton
Editor: Fourth Estate
ISBN: 9780008244170
File Size: 29,68 MB
Format: PDF
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COOKBOOK OF THE YEAR 2016, Spectator

Tapas

Author: Jose Andres
Editor: Clarkson Potter
ISBN: 0770434231
File Size: 45,69 MB
Format: PDF, Mobi
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The first major Spanish cookbook in two decades, from José Andrés, recently named America’s Chef of the Year by Bon Appétit. Tapas are Spain's gift to the world of great cooking: a fresh and fun way to eat with friends and family—and easy to make at home. Using simple Mediterranean ingredients, a tapas feast is a perfect combination of little dishes packed with big flavors. Tapas by José Andrés is the first major book in a generation to celebrate this world-renowned way of eating, from a man who is the best possible authority: an award-winning Spanish chef in America, with seven highly acclaimed restaurants to his name. Recently named Bon Appétit's Chef of the Year, José is a new star in American cooking, as well as the nation's leading expert on Spanish cuisine. Having worked as a chef in the United States for two decades, he's also a thoroughly American cook who draws on American ingredients for his inspiration, and is a master at translating his native Spanish cooking for this country's kitchens. His simple and delicious recipes include: • Fish such as American Red Snapper Baked in Salt; Monkfish with Romesco Sauce; and Basque-Style Stuffed Maryland Blue Crabs • Chicken including Catalan-Style Chicken Stew; Chicken Sautéed with Garlic; and Chicken with Lobster • Pork such as Chorizo Stewed in Hard Cider; Figs with Spanish Ham; and Roasted Pork Tenderloin with Apples • Rice dishes including Lobster Paella; Black Rice with Squid and Shrimp; and Traditional Rice with Clams All these recipes are full of tremendous flavor and creativity, as well as in-depth ingredient notes and a rich atmosphere that will transport you to the lush countryside, hip cafés, and sun-drenched coasts of Spain—and back again to dinner at home. This is a breakthrough cookbook from an extraordinary chef.

Late Dinner

Author: Paul Richardson
Editor: Simon and Schuster
ISBN: 1416545395
File Size: 41,70 MB
Format: PDF, Mobi
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Vivid and richly textured, A Late Dinner is a delightful journey through Spain and Spanish cuisine. Paul Richardson is the perfect guide. In lush prose he brings to life the fascinating people who grow and cook and eat the hugely varied and still little-known food of Spain. Richardson's vibrant writing takes readers beyond gazpacho and paella and immerses them in the flavorful world of Spanish food -- from the typical coastal cuisine; to the ancient shepherd cooking of the mountains; to the cities of Madrid, Barcelona, and San Sebastián, where chefs are setting the trend for modern cuisine across the globe. His evocative descriptions -- the fried þsh in Cádiz; the tender asparagus and sweet crispy lettuce of Navarre; the Catalan calçotada, a feast of grilled spring onions in a nutty, delicately spicy sauce; the whimsical creations of internationally acclaimed chef Ferran Adrià -- are a celebration of the senses. Richardson traces the roots of Spanish cooking to the landscape, the people, and the history of this beautiful and complex country. A Late Dinner is a glorious and intimately drawn portrait of Spain.

Made In Spain

Author: Jose Andres
Editor: Clarkson Potter
ISBN: 0770434223
File Size: 36,41 MB
Format: PDF, ePub, Mobi
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Americans have fallen in love with Spanish food in recent years, and no one has done more to play matchmaker than the award-winning chef José Andrés. In this irresistible companion volume to his public television show Made in Spain, José reminds us—in the most alluring and delicious way—that the food of his native Spain is as varied and inventive as any of the world’s great cuisines. To prove it, José takes us on a flavorful tour of his beloved homeland, from Andalucía to Aragón. Along the way, he shares recipes that reflect not just local traditions but also the heart and soul of Spain’s distinctive cooking. In the Basque Country, we discover great fish dishes and the haute cuisine of some of the finest restaurants in the world. In Cantabria, famous for its dairy products, we find wonderful artisanal cheeses. In Valencia, we learn why the secret to unforgettable paella is all in the rice. And in Castilla La Mancha, José shows us the land of the great Don Quixote, where a magical flower produces precious saffron. The dishes of Made in Spain show the diversity of Spanish cooking today as it is prepared in homes and restaurants from north to south—from casual soups and sandwiches to soul-warming dishes of long-simmered beans and artfully composed salads. Many dishes showcase the fine Spanish products that are now widely available across America. Many more are prepared with the regular ingredients available in any good supermarket. With more than one hundred simple, straightforward recipes that beautifully capture the flavors and essence of Spanish cooking, Made in Spain is an indispensable addition to any cookbook collection.

Spain

Author: Graham Faiella
Editor: The Rosen Publishing Group, Inc
ISBN: 9780823940028
File Size: 20,38 MB
Format: PDF, Kindle
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Spain occupies most of a peninsula that it shares with Portugal in southwestern Europe. Under Muslim control for nearly 800 years, Spain enjoyed the introduction of new farming techniques, magnificent palaces, mosques, gardens, and public baths. Christians conquered Spain in 1722. Spain became a powerful empire in the 16th and 17th centuries. Catholic monarchs sent conquistadors to conquer, convert, and extract riches from native population in the Americas. Spanish influence has been especially strong there. Today Spanish is the first language of more than 200 million people outside of Spain’s borders. Through primary sources, readers will get an in-depth look at the history, culture, traditions, foods, and lifestyles of the people of Spain. From this book, readers will come to know Spain and its people

Rick Stein S Spain

Author: Rick Stein
Editor: Random House
ISBN: 1409074617
File Size: 71,88 MB
Format: PDF
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'I've wanted to make a series in Spain for a long time. I love Spanish food, I've been going there since I was a young boy - but until quite recently I don't think people really took the food seriously. Thanks to a handful of really dedicated Spanish chefs and a growing enthusiasm for its rugged flavours, that has all begun to change. To me the underlying point of journeying to Spain would be to discover the 'duende' in the cooking. By that I mean a sense of soul, of authenticity. The word is normally used in flamenco but I think it could be equally applied to the art of Spanish cooking because to my mind, in really good food, there is a communication between the cook and diner that amounts to art.' Rick Stein In his beautifully designed and illustrated cookbook to accompany a major BBC2, 4-part series, Rick has selected over 140 recipes that capture the authentic taste of Spain today. Spain is a country that tantalises every sense with its colourful sights, evocative music, vibrant traditions and bold cookery. Spanish cooking has a rich history, with flavours reflecting a broad range of cultural influences. Rick samples his way through the specialties and hidden treats of each region, taking in the changing landscape from the mountainous northern regions through the Spanish plains to Mediterranean beaches. With over 100 Spanish recipes and location photographs, this is an essential cookbook for food-lovers as well as a stunning culinary guide to a diverse country.

The Latin Road Home

Author: Jose Garces
Editor:
ISBN: 9781891105494
File Size: 78,10 MB
Format: PDF, Mobi
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The Latin Road Home is the essential book for experiencing the joy of sitting down to dinner in a Latin household. Capture the vibrant regional flavors of Latin America and Spain with ease in your home kitchen with Jose Garces as your guide. Jose celebrates the cuisines of Ecuador, Cuba, Mexico, Peru, and Spain with signature menus for weekday cooking and festive celebrations.

C Rate

Author: Katie Button
Editor: Flatiron Books
ISBN: 1250059453
File Size: 77,25 MB
Format: PDF, ePub, Mobi
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The vibrant flavors of Spain brought into the American home kitchen by a young lauded chef and founder of one of America's most acclaimed new restaurants Katie Button debuts her first cookbook ever as a peek inside the kitchen of her award-winning restaurant, Cúrate. This cookbook features 125 recipes celebrating the vibrant flavors and broad appeal of Spanish food. Button brings the cuisine at Cúrate into the kitchen of every home cook, showing readers how to re-create classic Spanish dishes and adapt them using American seasonal ingredients. From cherished traditions (Tortilla Española; Chicken Paella) to mouthwatering new favorites (Ham and Cheese Stuffed Fried Pork Chops; Ribeye Steak with Blue Cheese Sauce) to celebratory drinks and desserts (The Perfect Gin and Tonic; Almond Cake with Cream Sherry and Brandy), Cúrate brings Spain to you.

Food In Medieval Times

Author: Melitta Weiss Adamson
Editor: Greenwood Publishing Group
ISBN: 9780313321474
File Size: 13,87 MB
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New light is shed on everyday life in the Middle Ages in Great Britain and continental Europe through this unique survey of its food culture. Students and other readers will learn about the common foodstuffs available, how and what they cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative. The book draws on a variety of period sources, including as literature, account books, cookbooks, religious texts, archaeology, and art. Food was a status symbol then, and sumptuary laws defined what a person of a certain class could eat--the ingredients and preparation of a dish and how it was eaten depended on a person's status, and most information is available on the upper crust rather than the masses. Equalizing factors might have been religious strictures and such diseases as the bubonic plague, all of which are detailed here.

Water Agriculture And The Environment In Spain Can We Square The Circle

Author: Lucia De Stefano
Editor: CRC Press
ISBN: 0415631521
File Size: 56,17 MB
Format: PDF, Docs
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"The world water problems are a due to bad governance, not to physical water scarcity." This book is inspired by this statement and explores whether it holds in a specific country, Spain, where climatic conditions – Spain is one of the most arid countries of the European Union - would fully justify saying that water problems are due to physical water scarcity. The metrification of water uses and their monetary value is a first important step in understanding how reallocation of water among users could help mitigating many of current water problems in Spain. However, water reallocation among users or from users to nature is far from simple. Initiatives portrayed as the solution to the water governance ‘jigsaw’ – e.g. water trade, improved water use efficiency, users collective action, public participation – are not free of difficulties and shortcomings. The book explores the growing need for maintaining Spain’s natural capital and the human component of water governance – people’s needs, wishes, (vested) interests, aspirations – that often determine the result of decisions and, sometimes, lead water management to a deadlock. This book takes a step forward in showing a more complex - and also closer to reality - picture of water governance in Spain.

New Food Engineering Research Trends

Author: Alan P. Urwaye
Editor: Nova Publishers
ISBN: 9781600218972
File Size: 15,85 MB
Format: PDF, ePub
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This book presents new research in the growing field of food engineering which refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Genetic engineering of plants and animals is not normally the work of a food engineer. Food engineering is a very wide field of activities. Among its domain of knowledge and action are: Design of machinery and processes to produce foods; Design and implementation of food safety and preservation measures in the production of foods; Biotechnological processes of food production; Choice and design of food packaging materials; Quality control of food production.