Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
New Art of Cookery
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 ...
The Food of Spain
Immerse yourself in the vibrant dishes and enchanting flavours of Spain with Claudia Roden's inimitable guide 'A real classic by a superb food writer. This will be on my shelf for many years' 5***** Reader Review 'The best Spanish cook book you will find . . . Very well written and easy to follow' 5***** Reader Review ________ After spending five years researching and writing about the food of Spain, Claudia Roden has produced this definitive, passionate and evocative guide to the food of Spain. With fascinating insights into the different regions, histories and cultures at the heart of this country, The Food of Spain is a loving testament to that which binds it all together - the delicious ...
Basque
'José's recipes take us to the heart of the very best of Spanish cooking.' – Rick Stein In this compact edition of the award-winning cookbook, Basque, leading Spanish chef, José Pizarro, takes readers on a journey around this magical place, taking inspiration from traditional dishes and local ingredients, and adding his own unique twist. From the delicious bite-sized morsels known as pintxos Basque-style tapas to more hearty main meals and sumptuous desserts, José shows you how easy it is to prepare Spanish food at home. The cuisine of this region is wonderful to share with family and friends but it's also about informality and not being a slave to your stove. Set to the backdrop of the stunning views of San Sebastián and the rest of the Basque Country, Basque is a culinary jaunt around one of Spain's most colourful and exciting food destinations.
Classic Spanish Cooking
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
Tapas Revolution
Focuses on simple Spanish cookery. Using everyday storecupboard ingredients, this title offers a take on the classic tortilla de patatas, making this iconic dish easier than ever, and brings a twist to pinchos morunos and pollo con salsa.
Spanish Cooking
Opening with an informative introduction to the history of Spain, Pepita Aris describes the country's food and cooking styles. She looks at the traditional eating habits, the social customs and the festivals and celebrations that have provided the inspiration for so many of Spain's regional dishes. You will find an essential guide to the ingredients used in the Spanish kitchen, including advice on buying, storing and preparation. This section also includes details about the equipment and techniques employed. The heart of the book is the recipe collection, comprising over 75 classic and regional dishes. This focuses on traditional Spanish home cooking from hearty stews to sumptuous desserts, ...
Modern Spanish Cooking
Introducing a variety of Spanish cuisine with its emphasis on fresh ingredients and enticing flavour combinations, this cookbook presents interesting features on Spanish food culture, special cooking methods, and Spanish ingredients. It also includes photographs that make it easy to present the dishes authentically at home.
Rick Stein's Spain
'I've wanted to make a series in Spain for a long time. I love Spanish food, I've been going there since I was a young boy - but until quite recently I don't think people really took the food seriously. Thanks to a handful of really dedicated Spanish chefs and a growing enthusiasm for its rugged flavours, that has all begun to change. To me the underlying point of journeying to Spain would be to discover the 'duende' in the cooking. By that I mean a sense of soul, of authenticity. The word is normally used in flamenco but I think it could be equally applied to the art of Spanish cooking because to my mind, in really good food, there is a communication between the cook and diner that amounts ...
Seasonal Spanish Food
Season by season, Jose Pizarro explores his favourite ingredients from different Spanish regions and demonstrates how best to use them with his exceptional, yet simple, recipes. He also includes anecdotes about typical Spanish pastimes and stories from his youth growing up on a farm in Extremadura."
Barrafina
'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,...
