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Books: Cooking by Cuisine -> Cooking Latin American
Delicioso! The Regional Cooking of Spain
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by:
CASAS, PENELOPE
CASAS, LUIS (Illustrator)
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Publisher:
Knopf
Published: April 30, 1996
ISBN: 0679430555
Format:Hardcover
Pages:480
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Book Description
From Publishers Weekly
Casas (Discovering Spain; Tapas) continues her thorough exploration of Spanish cooking with this superbly organized and definitive cookbook. For each region of the country she chooses a specialty. For example, labeling the
Southeastern coast as the "Region of the Rices," she includes a history of rice growing in Spain and of the area, as well as brief overviews on such related topics as paella and saffron. Chatty, engaging and full of detail, the book could easily double
as a travel (or at least restaurant) guide. The recipes are outstanding. In that same chapter there are 14 rice dishes, none repetitive and all tempting, from a simple and classic Rice with Greens to the more complex Vegetable Paella with Mint-Scented
Meatballs. Each regional section contains "Notes on Regional Wines." Casas does not hesitate to challenge the home cook with unusual fare, such as Black Sausage with Raisins and Pine Nuts, or with unfamiliar techniques, such as soaking bacalao in cold
water for two to three days in the recipe for Dried Cod in Onion and Red Pepper Puree. The rewards, however, are rich and varied.
Copyright 1996 Reed Business Information, Inc.
Product Description:
Bursting with the enticing and varied
flavors of the seven culinary regions of Spain, this new cookbook by the most knowledgeable American expert on Spanish cuisine takes readers on a gastronomic journey filled with new discoveries. Over 400 recipes. of color photos.
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