100 diverse recipes come together in this collection of classic Spanishecipes for novice and expert cooks alike. Using only the freshestngredients, the author explores the techniques necessary for handling allinds of traditional Spanish dishes. An extensive variety of tapas recipesncourages the reader to experiment with typically Spanish produce -ncluding cooking confidently with peppery chorizo, fresh seafood, andlavouring with saffron, garlic, and of course sherry - Spain's most famousine. The simplicity with which an impressive banquet of tapas dishes can berepared is outstanding and the step by step recipes are easy to follow, yetive fantastic results. Learn how to cook a distinctive and perfect paella,elicious gazpacho, or hearty and traditional fish and meat stews without theuss that so often surrounds mediterranean cooking. The author has lovinglyieced together recipes from every region of Spain, to give an insightful andnticing overview of one country's food culture and heritage. "Classicpanish" is an essential addition to any cook's library and pays homage to
'Possibly the best Spanish cookbook ever' Rachel Cooke, Observer Food Monthly 'Barrafina is a tapas bar and the best of its kind . . . the food is fantastic' Giles Coren, The Times When Sam and Eddie Hart opened Barrafina, their no-reservations tapas bar and restaurant in London's Soho, they had no idea how successful it would be. Eight years, two more branches and one Michelin star later, Barrafina is always packed, always stylish, always lively. And so is the food: together with their Basque-born head chef Nieves Barragan Mohacho, the Harts are cooking the best Spanish food in London today. In this cookbook they share their secrets and recipes: this is not difficult, fancy restaurant food, but gutsy, fresh, sometimes delicate, sometimes hearty food, that a home cook will be able to prepare easily. First, there is food to eat with your hands: fried pimientos de Padron, salt cod fritters and delicias, the Spanish equivalent of Devils on Horseback. Then cold meats; on to fish and shellfish - from simple razor clams on the grill, to more sophisticated dishes such as turbot with cavolo nero; rice dishes and paellas; big dishes of roast and braised meat - from suckling pig for a special occasion to rabbit stew or roast cumin-rubbed pork with quince sauce; and desserts in the form of chocolate and almond tarts, cakes and the classic Crema Catalana. There is everything here to help you recreate great Spanish food at home. With over 120 recipes, Nieves, Sam and Eddie will whisk you through step-by-step instructions, showing you everything, from how to make the more difficult things, such as arrocina beans with chorizo, morcilla and pork belly, to how to cook a simple but perfect tortilla.
Explore the art and joy of Spanish food, language, and culture with your family. This vibrantly illustrated bilingual cookbook collects 30 of the most classic, traditional Spanish dishes—from tapas to paella—and optimizes them for your whole family to cook and enjoy together, along with notes on Spanish culture and suggested menus for your next family fiesta. With an emphasis on fresh ingredients and hands-on preparation, notable Spanish chef Gabriela Llamas presents recipes for tapas (small bites) and pinchos (skewered bites), meat and fish, vegetables and salads, as well as sweets. Each page in English is mirrored in Spanish and food terms are called out bilingually throughout, creating the perfect format for language learning. The special introduction for children explains that Spanish hogar means not only "family house," but also "the hearth"—where the fire is. The kitchen, the spiritual center of the house, is the perfect place to learn about the rich sharing culture of Spain. Prepare with your family: Vegetable Cocas, Spanish pizza Chicken in Pepitoria, a traditional dish dating back to the Middle Ages Cold Vegetable Soup, one of Spain’s most universal dishes Torrijas, Spanish French toast With this interactive cookbook and cultural guide, your child's imagination and creativity will be sparked, as will your deeper connection with them. Also available in this series: Let's Cook French and Let's Cook Italian. Descubra con su familia la alegría y el arte de la cultura, idioma y comida españolas. Este libro bilingüe, con brillantes ilustraciones, recoge más de 30 recetas clásicas de la cocina tradicional, desde tapas a paella, y las optimiza para su familia de modo que puedan cocinar y disfrutar todos juntos. Incluye notas sobre la cultura española y menús para la próxima fiesta familiar. Con énfasis en los productos frescos y la experiencia práctica, la conocida chef Gabriela Llamas presenta recetas para tapas (pequeños bocados) y pinchos (bocados ensartados en palillo), carnes y pescados, verduras y ensaladas así como dulces. Cada página en inglés a la izquierda, se encuentra traducida al español a la derecha facilitando el aprendizaje del idioma. En la introducción orientada hacia niños, se explica que en España ‘hogar’ no significa solo la casa familiar si no el lugar donde se encuentra el fuego, el calor. La cocina, el centro espiritual de la casa, es el lugar perfecto para aprender sobre la generosa cultura española de compartir. Prepara con tu familia: cocas de verdura, la pizza española pollo en pepitoria, un guiso tradicional que se remonta a la Edad Media Gazpacho o sopa fría de verduras, uno de los platos españoles más universales Torrijas, el equivalente español a ‘french toast’ (tostada francesa) Esta guía cultural y libro de cocina interactivo, pondrá de relieve y realzará la imaginación y creatividad de tu hijo. También en esta serie: Let’s cook French y Let’s cook Italian.
1080is to Spanish cuisine what the Silver Spoonis to Italian cuisine - a book that has been considered the bible of traditional Spanish cooking since it was first published over 35 years ago. 1080contains a comprehensive collection of authentic Spanish recipes, covering everything from tortilla to bacalao. It is divided into 17 chapters and includes 1080 recipes, menu plans, cooking tips and advice, and a glossary. It is a no-fuss, friendly and approachable book for all home cooks and covers every Spanish dish you could want to make.
Now available in paperback, Janet Mendel's classic work includes 270 recipes for traditional Spanish dishes from Andalusian red garlic fish soup to Catalan chicken, Asturias stuffed sardines and Galician fish stew to Castilian roast baby lamb and shepherds' stew from La Mancha. Her inspired introductions set the food in the context of a land situated on the crossroads of civilizations, and where the food is a true melting pot of many cultures.
Isolation, landscape, climate, and availability of ingredients all contributed to the development of the many distinctive styles of cooking in Spain. To use the freshest possible ingredients, Spanish cooks often shop daily for their foods. With delicious recipes and enticing photographs, discover Spain through its history, culture, and food.
Learn to cook authentic Spanish food without all the fuss Do you wish you could cook real, traditional Spanish meals but don’t have time for cooking classes or the lengthy and complicated recipes from other Spanish cookbooks? Spanish Cooking for Beginners, adapted from the best-selling Let’s Cook Spanish!, is the perfect book for any busy home cook who wants to explore the flavors, language, and culture of Spain. This simple-to-follow cookbook covers everything from churros to paella and optimizes them for your whole family to cook and enjoy together. With an emphasis on fresh ingredients and hands-on preparation, notable Spanish chef Gabriela Llamas presents recipes for tapas (small bites) and pinchos (skewered bites), meat and fish, vegetables and salads, as well as sweets—plus menu ideas to mix and match. Spanish Cooking for Beginners includes: 30 of the most classic, traditional Spanish dishes—Impress your family and friends with delicious Vegetable Cocas (Spanish pizza), Chicken in Pepitoria (a traditional dish dating back to the Middle Ages), Cold Vegetable Soup (one of Spain’s most universal dishes), Torrijas (Spanish French toast), and more. Simple ingredients, easy-to-follow recipes—Easy-to-find ingredients and clear steps make cooking real Spanish food accessible to even the most inexperienced in the kitchen. Notes on Spanish culture—Discover the Spanish culinary traditions behind each flavorful dish, with notes on how and where the foods are served and enjoyed in Spain. With this accessible cookbook and cultural guide, you will become an expert at cooking the food of Spain!
The vibrant flavors of Spain brought into the American home kitchen by a young lauded chef and founder of one of America's most acclaimed new restaurants Katie Button debuts her first cookbook ever as a peek inside the kitchen of her award-winning restaurant, Cúrate. This cookbook features 125 recipes celebrating the vibrant flavors and broad appeal of Spanish food. Button brings the cuisine at Cúrate into the kitchen of every home cook, showing readers how to re-create classic Spanish dishes and adapt them using American seasonal ingredients. From cherished traditions (Tortilla Española; Chicken Paella) to mouthwatering new favorites (Ham and Cheese Stuffed Fried Pork Chops; Ribeye Steak with Blue Cheese Sauce) to celebratory drinks and desserts (The Perfect Gin and Tonic; Almond Cake with Cream Sherry and Brandy), Cúrate brings Spain to you.
Winner of the Jane Grigson Trust Award 2017 and the Aragonese Academy of Gastronomy’s 2017 Prize for Research New Art of Cookery, Drawn from the School of Economic Experience, was an influential recipe book published in 1745 by Spanish friary cook Juan Altamiras. In it, he wrote up over 200 recipes for meat, poultry, game, salted and fresh fish, vegetables and sweet things in a chatty style aimed at readers who cooked on a modest budget. He showed that economic cookery could be delicious if flavors and aromas were blended with an appreciation for all sorts of ingredients, however humble, and for diverse food cultures, ranging from that of Aragon, his home region, to those of Iberian court and New World kitchens. This first English translation gives guidelines for today’s cooks alongside the original text, and interweaves a new narrative portraying 18th-century Spain, its everyday life, and food culture. The author traces links between New Art’s dishes and modern Spanish cookery, tells the story of her search to identify the book’s author and understand the popularity of his book for over 150 years, and takes travelers, cooks, historians, and students of Spanish language, culture, and gastronomy on a fascinating journey to the world of Altamiras and, most important of all, his kitchen.
