Made in Spain
Made in Spain

Author: José Andrés

Publisher: National Geographic Books

Published: 2008-11-04

Total Pages: 0

ISBN-13: 030738263X

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Americans have fallen in love with Spanish food in recent years, and no one has done more to play matchmaker than the award-winning chef José Andrés. In this irresistible companion volume to his public television show Made in Spain, José reminds us—in the most alluring and delicious way—that the food of his native Spain is as varied and inventive as any of the world’s great cuisines. To prove it, José takes us on a flavorful tour of his beloved homeland, from Andalucía to Aragón. Along the way, he shares recipes that reflect not just local traditions but also the heart and soul of Spain’s distinctive cooking. In the Basque Country, we discover great fish dishes and the haute cuisine of some of the finest restaurants in the world. In Cantabria, famous for its dairy products, we find wonderful artisanal cheeses. In Valencia, we learn why the secret to unforgettable paella is all in the rice. And in Castilla La Mancha, José shows us the land of the great Don Quixote, where a magical flower produces precious saffron. The dishes of Made in Spain show the diversity of Spanish cooking today as it is prepared in homes and restaurants from north to south—from casual soups and sandwiches to soul-warming dishes of long-simmered beans and artfully composed salads. Many dishes showcase the fine Spanish products that are now widely available across America. Many more are prepared with the regular ingredients available in any good supermarket. With more than one hundred simple, straightforward recipes that beautifully capture the flavors and essence of Spanish cooking, Made in Spain is an indispensable addition to any cookbook collection.

My Kitchen in Spain
My Kitchen in Spain

Author: Janet Mendel

Publisher: Harper Collins

Published: 2002-05-28

Total Pages: 372

ISBN-13: 0060195266

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From the sun-drenched Spanish countryside to the seaside villages to the bustling city tapa bars, one thing unites all of Spain: its varied and satisfying food. In this Mediterranean land of beauty and bounty, good food is a pleasure everyone shares. Spanish cuisine has flourished for centuries, inspired by luscious fruits and vegetables, fresh seafood and game, artisanal cheeses, cured meats, and renowned local wines. The influence of North African spices adds variety and unique flavors to the diverse cooking of this fascinating country. My Kitchen in Spain celebrates the rich flavors and regional traditions of Spanish cooking. Janet Mendel has made her home in Spain for more than thirty years, collecting recipes from friends and neighbors, housewives and Sherry barons, olive farmers and restaurant chefs. From the far western province of Extremadura to the Moorish towns of Seville and Granada to the world-famous Basque region in the north, Janet Mendel discovers and chronicles the tastes and techniques of this remarkable country. Now experience the authentic flavors of Spain with favorites both classic and contemporary: Almond Gazpacho with Grapes, Sea Bass in Saffron Sauce, Fiesta Paella with Chicken and Shellfish. With a comprehensive chapter on tapas, Spain's enticing "little dishes," and 225 tempting recipes -- for every course from soup to dessert -- My Kitchen in Spain will bring the food delights of Spain home to your table.

Charcutería
Charcutería

Author: Jeffrey Weiss

Publisher: Agate Publishing

Published: 2014-03-17

Total Pages: 465

ISBN-13: 1572847379

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“Brings to life—with real heart, history and technique—an astonishing look at the legacy of Spain’s flavorful meats.” —José Andrés, 2011 “Outstanding Chef,” James Beard Foundation Charcutería: The Soul of Spain is the first book to introduce authentic Spanish butchering and meat-curing techniques to the American market. Included are more than 100 traditional Spanish recipes, straightforward illustrations providing easy-to-follow steps for amateur and professional butchers, and gorgeous full-color photography of savory dishes, Iberian countrysides, and centuries-old Spanish cityscapes. Author Jeffrey Weiss has written an entertaining, extravagantly detailed guide on Spain’s unique cuisine and its history of charcutería, which is deservedly becoming more celebrated on the global stage. While Spain stands porky cheek-to-jowl with other great cured-meat-producing nations like Italy and France, the charcuterie traditions of Spain are perhaps the least understood of this trifecta. Americans have most likely never tasted the sheer eye-rolling deliciousness that is cured Spanish meats: chorizo, the garlic-and-pimentón-spiked ambassador of Spanish cuisine; morcilla, the family of blood sausages flavoring regional cuisine from Barcelona to Badajoz; and jamón, the acorn-scented, modern-day crown jewel of Spain’s charcutería legacy. Charcutería: The Soul of Spain is a collection of delicious recipes, uproarious anecdotes, and time-honored Spanish culinary traditions. The author has amassed years of experience working with the cured meat traditions of Spain, and this book will surely become a standard guide for both professional and home cooks. “A lovely, loving, fascinating, and, most all, useful book all lovers of the craft should be grateful for.” —Michael Ruhlman, James Beard Award-winning author of Ruhlman’s Twenty

The Food of Spain
The Food of Spain

Author: Claudia Roden

Publisher: Harper Collins

Published: 2011-07-12

Total Pages: 629

ISBN-13: 0062091689

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One of our foremost authorities on Mediterranean, North African, and Italian cooking, Claudia Roden brings her incomparable authenticity, vision, and immense knowledge to bear in The Food of Spain. The James Beard Award–winning author of the classic cookbooks A Book of Middle Eastern Food and A Book of Jewish Food now graces food lovers with the definitive cookbook on the Spanish cuisine, illustrated with dozens of gorgeous full-color photographs that capture the color and essence of this wonderfully vibrant nation and its diverse people, traditions, and culture.

Delicioso
Delicioso

Author: María José Sevilla

Publisher: Reaktion Books

Published: 2025-07-13

Total Pages: 344

ISBN-13: 1789141893

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Spanish cuisine is a melting-pot of cultures, flavors, and ingredients: Greek and Roman; Jewish, Moorish, and Middle Eastern. It has been enriched by Spanish climate, geology, and spectacular topography, which have encouraged a variety of regional food traditions and “Cocinas,” such as Basque, Galician, Castilian, Andalusian, and Catalan. It has been shaped by the country’s complex history, as foreign occupations brought religious and cultural influences that determined what people ate and still eat. And it has continually evolved with the arrival of new ideas and foodstuffs from Italy, France, and the Americas, including cocoa, potatoes, tomatoes, beans, and chili peppers. Having become a powerhouse of creativity and innovation in recent decades, Spanish cuisine has placed itself among the best in the world. This is the first book in English to trace the history of the food of Spain from antiquity to the present day. From the use of pork fat and olive oil to the Spanish passion for eggplants and pomegranates, María José Sevilla skillfully weaves together the history of Spanish cuisine, the circumstances affecting its development and characteristics, and the country’s changing relationship to food and cookery.

Spain
Spain

Author: Jeff Koehler

Publisher: Chronicle Books

Published: 2013-11-12

Total Pages: 359

ISBN-13: 1452129541

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“This beautiful book is an amazing new window into the ingredients, the recipes, the stories of my home country.” —José Andrés In Spain, long-time Barcelona resident Jeff Koehler gathers the country’s many time-honored dishes and age-old culinary customs, and distills the Spanish table down to its essence—food that is prepared simply but full of homemade flavors, and always meant to be shared. Each chapter is an ode to Spain’s delightful kitchen, from gazpachos, salt cod, and poultry, to savory and sweet conserves. The story of the country is told through two hundred recipes from classics like Shellfish Paella, Artichoke Egg Tortilla, and creamy Flan to delicacies such as Chilled Melon Soup with Crispy Jamon and Monkfish Steaks with Saffron. Dishes from Spain’s leisurely multicourse meals and simple tapas alike celebrate seasonal ingredients: wild mushrooms, asparagus, and local game. Sidebars trace Spain’s rich culinary traditions, taking us from ancient Moorish cities to the arid fields of the Castilian countryside, and allow us to meet the people who still, with devotion, cultivate them. Accompanying these are hundreds of evocative photos of the markets, orchards, green hills, and fishing ports from which this delicious cuisine originates. Add to this a thorough glossary that includes techniques such as preparing snails, using saffron, and making perfect fish stock, as well as a helpful source list. Novices and veterans of the Spanish kitchen alike will gain a deeper understanding not only of Spain’s cuisine but of its culture. A New York Times Book Review Notable Cookbook

Made In Spain
Made In Spain

Author: Miriam González Durántez

Publisher: Hodder & Stoughton

Published: 2017-10-17

Total Pages: 0

ISBN-13: 9781473639003

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'Gorgeous recipes for a great cause.' Nigella Lawson 'If you buy one cookbook this year: get this one.' YOU Magazine 'One book I've loved this year is Made in Spain by Miriam Gonzalez Durantez. It's not just about the food and the recipes, you get an idea of what life is like, you get to visit a country and you get to be inspired, if it's somebody as intelligent and funny as Miriam.' Cerys Matthews, BBC RADIO 4 THE FOOD PROGRAMME 'Food is at the centre of everything we do in Spain. As we eat breakfast we think about what we will have for lunch, and during lunch we discuss what we will serve for dinner.' In Spanish families, when you have eaten a really good home-made meal, people stay at the table long after the meal has ended, chatting and putting the world to rights. Made in Spain is full of dishes that will encourage you to do just that. With over 120 delicious recipes, which stick to the key principle of Spanish cooking - respect the ingredient - Miriam González Durántez brings a taste of Spain to the family kitchen. As an immigrant to the UK and from a family of food lovers, Miriam was determined to share her love of her native cuisine with her sons. The recipes in this book are adapted from the cookery blog she started with them (www.mumandsons.com), and provide a uniquely personal glimpse into a modern family kitchen, which will inspire home cooks everywhere to adopt a more Spanish approach to cooking and eating. Chapters include: * Soup * Tapas * Eggs * Salads and vegetables * Fish * Meat * Comfort food and one-pot meals * A bit of fun * Snacks * Fruit * Desserts and baking Miriam has written Made in Spain to help finance her involvement in her campaign to inspire girls.

Sephardi
Sephardi

Author: Hélène Jawhara Piñer

Publisher: Academic Studies PRess

Published: 2021-06-15

Total Pages: 195

ISBN-13: 1644695332

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In this extraordinary cookbook, chef and scholar Hélène Jawhara-Piñer combines rich culinary history and Jewish heritage to serve up over fifty culturally significant recipes. Steeped in the history of the Sephardic Jews (Jews of Spain) and their diaspora, these recipes are expertly collected from such diverse sources as medieval cookbooks, Inquisition trials, medical treatises, poems, and literature. Original sources ranging from the thirteenth century onwards and written in Arabic, Spanish, Portuguese, Occitan, Italian, and Hebrew, are here presented in English translation, bearing witness to the culinary diversity of the Sephardim, who brought their cuisine with them and kept it alive wherever they went. Jawhara-Piñer provides enlightening commentary for each recipe, revealing underlying societal issues from anti-Semitism to social order. In addition, the author provides several of her own recipes inspired by her research and academic studies. Each creation and bite of the dishes herein are guaranteed to transport the reader to the most deeply moving and intriguing aspects of Jewish history. Jawhara-Piñer reminds us that eating is a way to commemorate the past.

Brindisa: The True Food of Spain
Brindisa: The True Food of Spain

Author: Monika Linton

Publisher: HarperCollins UK

Published: 2016-09-08

Total Pages: 1143

ISBN-13: 0007307195

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COOKBOOK OF THE YEAR 2016, Spectator ‘The definitive book about the food of Spain’ Rose Prince