Books – Food – Spanish
Books 1 to 9 of 9 – Spanish |
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Fresh Spanish by Sergio Vasquez
Fresh Spanish is the healthy, guilt-free way to experience the delicious flavours of authentic Spanish cuisine. There are over 70 easy-to-prepare recipes, from quick and easy weekday meals such as Warm Chickpea Salad and Baked Sardines to impressive dishes to entertain guests including Grilled Monkfish Skewers with Romesco Sauce and Basque-style Chicken with Ham. Low in fat, salt and sugar and placing modern twists on classic Spanish favourites, this inspiring book allows you to create mouthwatering Spanish dishes for every occasion
Paperback, 256 pp, $19.99. Buy
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MoVIDA by Frank Camorra, Richard Cornish
Restaurateur Frank Camorra shares his passion for Spanish food in MoVida. With 125 delicious recipes and useful information about Spanish ingredients and cooking methods, MoVida captures the essence and exuberance of Spanish cuisine. Chapters include: Back to Basics, Tapas, Soups, Eggs, Seafood, Vegetables, Rice, Poultry, Meat, Smallgoods, Desserts, Pastries and Drinks. All chapters and all recipes are accompanied by an introduction from Frank, highlighting a particular ingredient, a traditional cooking method, personal anecdotes or cultural or historical observations.
Paperback, 368 pp, $54.95. Buy
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TAPAS
Paperback, $10.99. Buy
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La Paella by Jeff Koehler
The most famous dish of the hottest cuisine in town right now, paella is as flavourful as it is festive. Longtime Barcelona resident and Spanish food expert Jeff Koehler fills us in on this cherished rice dish, from its origins to just what it takes to make the perfect one (even without an authentic paella pan). Thirty recipes range from the original paella valenciana, studded with chicken and rabbit, to his mother-in-law’s Saturday shellfish special, to sumptuous vegetarian variations, to surprising soups and sweet takes.
Stunning scenic photographs, shots of the finished dishes, plus a source list of unusual ingredients and special equipment round out this gorgeous homage to one of Spain’s national culinary treasures.
Hardback, 144 pp, $26.95. Buy
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Festive Food of Spain by Nicholas Butcher
The Spanish excel in celebrating their religious and seasonal festivals with style and culinary flair. Make Paella for friends and family for St Lawrence Day or delicious little Casadielles for New Year’s Eve. There is even a recipe for Churros (long hot doughnuts) and Hot Chocolate, which should be eaten on the local saint’s day, but don’t limit yourself to one day for this satisfying combination. These recipes show Spanish cooking at its best with a wealth of fresh and seasonal ingredients. With stunning food and location photography, this book will delight cooks and travellers alike
, $14.95. Buy
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The Food of Northern Spain by Jenny Chandler
Spanish food has taken the culinary world by storm, and the food of northern Spain represents the best the Iberian peninsula has to offer. These regions produce wonderful raw ingredients, which the home cooks of Spain have long used to create classic dishes like Romesco and Alioli, and modern-day chefs have rediscovered in order to bring Spanish food to the forefront of the gourmet world. This is the first book to bring northern Spanish food to those outside the Iberian peninsula and to present the recipes in a simple and accessible way. All the dishes are designed for cooking in your own kitchen and ingredients are carefully explained. Divided into three sections, The Food of Northern Spain discovers how the Spanish eat and their passion f
Hardback, 188 pp, $49.95. Buy
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Tapas; The Little Dishes of Spain, Revised Edition by Penelope Casas
Casas, who introduced the classic little dishes of Spain to American cooks more than 20 years ago, now presents a splendid, updated edition of that seminal book–with 50 exciting new recipes and eight full pages of new color photographs showing tapas in all their glory
, 247 pp, $41.95. Buy
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Book of Tapas and Spanish Cooking by H. Walden
This title brings an enticing selection of tapas and Spanish cooking – delicious appetisers, plus main courses vegetables and desserts. Encompassing many regional styles and illustrated throughout, this book provides a varied collection of more than 100 recipes.
Hardback, 120 pp, $22.95. Buy
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Catalan Cuisine by Colman Andrews
Colman Andrews explores this whole territory of Catalan cooking, from its French, Roman and Moorish roots to today’s modern interpretation. Along the way he creates a portrait of the food, wine, history and culture of the region.
Paperback, 352 pp, $29.99. Buy
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