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.

Provides insights into the geography, daily life, culture, and history of Spain through a look at the country's foods, cooking traditions, customs, eating habits, and food sources.

A collection of 125 simple recipes that reflect the history, culture, and tradition of Spain.

Introduces history, geography, and cuisine of Spain, including over a hundred recipes.

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 recipes for a wide variety of tapas, or little dishes, grouped by main ingredient, covering olives and olive oil, tomatoes, potatoes, mushrooms, legumes, peppers, vegetables, citrus, garlic and onions, rice, cheese and eggs, fish, shellfish, chicken, pork, and other meats.

Contains over 250 recipes that reflect both traditional and contemporary Spanish cuisines, including tapas, cold soups and salads, vegetables, bread and pastas, warm soups and legume stews, rice dishes, fish, poultry, meats, desserts, and beverages, and features discussion of the people, landscapes, and ingredients of Spain.

Contains over seventy-five recipes for pizzas, breads, pasta dishes, soups, fish, shellfish, meats, and more, with step-by-step instructions, cultural information, and tips on use of ingredients such as olives, herbs, and regional wines.

Features more than 400 recipes of the traditional cooking of Spain.

Includes traditional Spanish recipes from centuries-old cookbooks, family recipe collections, monastery and convent kitchens, home cooks, and restaurant chefs, with a chapter on tapas, and an emphasis on the specialities of seven distinct regions of the country.