Hardcover: 352 pages
Publisher: Ten Speed Press; 1St Edition edition (November 1, 2005)
Product Dimensions: 8.8 x 1.3 x 10.8 inches
Shipping Weight: 3.6 pounds
Average Customer Review: 4.9 out of 5 stars See all reviews (14 customer reviews)
Best Sellers Rank: #1,077,171 in Books (See Top 100 in Books) #200 in Books > Cookbooks, Food & Wine > Regional & International > European > Spanish
`The Cuisines of Spain, Exploring Regional Home Cooking' is by Teresa Barrenechea is, unlike the other prominent writers on Spanish cuisine, Penelope Casas and Coleman Andrews, a professional chef. This means here recipes tend to be just a bit more practical and interesting to eat, especially compared to Andrews, but it does not mean she will be better at putting together a really interesting book on all the regional cuisines of Spain.Until one gets to the chapters on actual recipes, it seems as if Mme. Barrenechea has everything you need for a good survey book on a national cuisine. For starters, there is a very decent physical and political map of the Iberian Peninsula, including the Balearic Islands and an insert on the Canary Islands. She follows up on this promise by including a discussion of the culinary geography of these two important island groups in her text.Chapter I starts out seeming like it will be giving us a history of Spanish Iberia, but turns into a survey of the culinary geography and economy of each of the main regions of Spain, which she identifies as:AndalusiaLa Ribera del EbroAsturias and CantabriaBalearic IslandsBasque CountryThe Canary IslandsThe Castiles and MadridCataloniaExtremaduraGalaciaLevanteThe sections here which are the most interesting are those which are not covered well by Andrews, Casas, and in Barrenechea's book on the Basque region. Unfortunately, in those regions on which I have read a fair amount, I find Barrenechea's book a bit lacking and downright inconsistent in places. In the introduction, Mme.
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