spanish cooking

An introduction to the cooking of Spain that features basic recipes for everyday breakfasts, dinners, snacks, and suppers, as well as holiday and festival foods; presents details on the Spanish dining table and dining traditions; and provides low-fat and vegetarian alternatives.

Contains photographic, step-by-step instructions for over sixty-five authentic Spanish recipes, including soups, vegetables and salads, fish and shellfish, poultry and game birds, meat and game, and desserts.

An overview of paella, from the origin of the food to how it is prepared and enjoyed today.

Contains 1,000 Spanish recipes for tapas, soups, salads, main courses, breads, and desserts.

The author, who remembers the fragrant dishes prepared at his family's restaurant in El Salvador, recounts a mystery from his childhood involving tortillas.

Contains over 175 recipes representative of Spanish home cooking, including tapas, salads, vegetables, soups and one-pot meals, rice and pasta, fish and shellfish, poultry and game, meats, and desserts; and includes information on the wines of Spain, pantry staples, and cooking equipment.

A celebration of the art of Spanish cooking presents an array of sixty traditional and original paella dishes, along with a collection of tapas, two dozen desserts, and various broths and sauces.

An introduction and a guide to the food, wine, and customs of Catalonia features recipes and cooking techniques for these regional dishes.

Presents more than one hundred illustrated recipes originating in Spain, representing the cooking styles of several regions; includes tapas, soups, sauces and drinks, sweet dishes, dishes made from eggs, fish, poultry and game, meat, rice and legumes, and vegetables, and general information on Spanish cooking.

Beautiful color photography of the dishes and of Spanish life and landscape includes an introduction explaining the fascinating history of Spain's regional cuisine. Dishes to suit all tastes from appetizing tapas to substantial stews.