The Food of Spain - Review
The Food of Spain a Journey for Food Lovers published by Murdoch Books
To say this is the biggest and best Spanish cookbook on my shelf is only partially right. It is certainly the biggest and one of the best, probably coming in a close secondplace, but right now it´s certainly my favourite.
It´s large bright format packed with pics certainly sells the recipe and Spain well. The plethora of photos is great, ranging from Spanish sights to instructional how-to ones. There is also plenty of information, history and insight into Spanish gastronomy.
The recipes range from tapas to humble stodgy potajes, from the divine – Vieiras en Salsa de Cava, Scallops in a Cava Sauce to the not so acceptable on my table Callos conGarbanzos, Tripe with Chickpeas.
Even the non-cook willdelight in its pages. It´s a Spanish lesson in food terms, as all the recipes have a Spanish and English title and very informative on the different areas and differences in cooking techniques.
My sampling for tonight is the Bacalao al Ajo Arriero translated as Bacalao (salt cod as I´m sure you know) with Red Capsicum. Watch out for the verdict, if it´s anything as good as the photo it will be fabulous.
To say this is the biggest and best Spanish cookbook on my shelf is only partially right. It is certainly the biggest and one of the best, probably coming in a close secondplace, but right now it´s certainly my favourite.
It´s large bright format packed with pics certainly sells the recipe and Spain well. The plethora of photos is great, ranging from Spanish sights to instructional how-to ones. There is also plenty of information, history and insight into Spanish gastronomy.
The recipes range from tapas to humble stodgy potajes, from the divine – Vieiras en Salsa de Cava, Scallops in a Cava Sauce to the not so acceptable on my table Callos conGarbanzos, Tripe with Chickpeas.
Even the non-cook willdelight in its pages. It´s a Spanish lesson in food terms, as all the recipes have a Spanish and English title and very informative on the different areas and differences in cooking techniques.
My sampling for tonight is the Bacalao al Ajo Arriero translated as Bacalao (salt cod as I´m sure you know) with Red Capsicum. Watch out for the verdict, if it´s anything as good as the photo it will be fabulous.
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