Hardcover: 352 pages
Publisher: Chronicle Books (November 12, 2013)
Product Dimensions: 8.5 x 1.2 x 10.2 inches
Shipping Weight: 3.4 pounds (View shipping rates and policies)
Average Customer Review: 4.6 out of 5 stars See all reviews (17 customer reviews)
Best Sellers Rank: #197,287 in Books (See Top 100 in Books) #45 in Books > Cookbooks, Food & Wine > Regional & International > European > Spanish
While there are stereotypes about what constitutes Spanish food or cooking (think Paella and Tapas), it really is a diverse cuisine. While you will find a lot of emphasis placed on Salt Cod in the north, this is less true in the south, where there is a stronger influence of Middle Eastern dishes.Given this, the author has managed to put together a readable and enjoyable book about food in Spain. In keeping with the tradition of late in cookbooks, this one is hard cover, with photos of food, scenery, or people on almost every page. The author lays the terrain of Spain from the onset and then provides a selection of recipes in categories/chapters such as:* Salads, cold soups, and gazpachos* Tapas and appetizers* Vegetables* Eggs* Rice, pasts, and migas* Fish* Shellfish* Poultry and rabbit* Desserts, sweets, and fruits* DrinksI think I have most of the major cookbooks that have been written on Spanish cooking, and we visit the country at least once a year. While many of the recipes in this book are familiar, there are nice variations and surprises. As an example, pasta dishes are actually quite common in Spain, but it's rare to see recipes for them in most Spanish cookbooks. In this one, however, there are recipes for dishes such as Penne Pasta, Cannelloni, and Fideos (thin noodles). If you have been to Spain or a Spanish restaurant, I can almost guarantee that you will find a recipe in this book for what you ate.Some people are reluctant to try recipes from other countries, as the ingredients aren't always accessible in other places.
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