The Food of Spain

The Food of Spain

Book - 2011
Average Rating:
Rate this:
Presents hundreds of recipes from the different regions of Spain, from Andalusia to Galicia, and provides a guide to the peoples and cultures that develop the different cuisines.
Publisher: New York : Ecco, c2011.
Edition: 1st ed.
ISBN: 9780061969621
Characteristics: 609 p. : col. ill. ; 27 cm.


From the critics

Community Activity


Add a Comment
debwalker Jun 05, 2011

"A sweeping and tightly edited overview of the varied cuisines of the Iberian Peninsula. After a series of fascinating essays on the historical forces that led to the creation of various Spanish cuisines (among others: Celts and Jews, Frenchmen, monks, peasants and royals), Roden slips into the kitchen to deliver the goods. Here are basic dressings and sauces, simple tapas, complicated empanadas, ways to cook fish. Start with baked rice with an egg crust: a casserole of browned spare ribs, chicken, sausages and chickpeas, bound by arborio rice, flavored with paprika and served below a duvet of scrambled egg. Then run with the bulls."


Add Age Suitability

There are no ages for this title yet.


Add a Summary

There are no summaries for this title yet.


Add Notices

There are no notices for this title yet.


Add a Quote

There are no quotes for this title yet.

Explore Further

Browse by Call Number

Subject Headings


Find it at ALCO

To Top