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Delicioso
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 beco...
Life and Food in the Basque Country
Ask any Spaniard where you will find the best food in the country and the answer is invariably the Basque provinces. In this beautifully written book, Marìa José Sevilla describes the region through the eyes of men and women whose lives embrace every aspect of its cooking and culinary traditions, and records the recipes she has learned from them. The author takes us from market to caserìo, or farmstead, and shows how the strength of Basque cuisine comes from the quality and range of local produce: superb fish from the Cantabrian coast, cheeses and wild mushrooms from the mountains, and vegetables and fruit—including apples for cider-making—from the caserìos of the valleys. Through he...
Cocina de Andalucia
Discover a fascinating region in Southern Spain that offers the most tantalizing food, through 75 authentic recipes, written with expertise and using authentic ingredients. Andalucia is the largest region of Spain and has a food tradition that is rich in shades from the past: Moorish, Christian, and Jewish influences prevail. Following decades, if not centuries, in which the local food accepted prejudice from outsiders, any change or innovation was inhibited; but now a fascinating revival is taking place everywhere in Andalucia, as in the rest of Spain. This is supported by the array of amazing ingredients from land and sea, by memories and aromas from the past, and by current innovation by ...
La Cocina Vasca
Cocina Vasca explores the cooking and traditions of Spain's most exciting food destination—home to the world’s most celebrated restaurants and chefs, with the city of San Sebastian at its heart that proudly has 16 Michelin-starred restaurants. Few cuisines have captured more imaginations than that of Spain, but ask a Spaniard where to find the best food in the country and the reply will most certainly be "in the Basque Country." The culinary traditions of the region are among the most fascinating in the world and in Cocina Vasca María José Sevilla take readers on an illuminating tour. Along the way she introduces iconic ingredients, unique cooking techniques, and traditional dishes tha...
Cocina de Andalucia
Discover the cuisine from this fascinating region in Southern Spain through 75 authentic recipes Celebrating popular food and ingredients from the area, such as Iberico hams from Huelva, olive oils from Cordoba or Jaen, olives from Seville or sherry vinegar, sea salt and tiger prawns in Cadiz. This selection of truly authentic recipes have been developed by Maria Jose Sevilla during time spent in her house in Aracena near Seville. Prepare mouthwatering tapas such as Chorocitos in Oloroso Sherry, Fried Aubergines with Molasses and Gambas al Ajillo. Continue with Gazpacho Andaluz, Artichoke Flowers with Iberico Ham and Monkfish and Shellfish Salad, and Pinchitos Morunos, Oxtail or Pork Churras...
Mediterranean Flavours
Following the food trail around the Mediterranean is like following the people. Although each country has its own distinctive traditions, the same primary ingredients tend to feature and this factor results in a number of similar dishes continuing to reappear around this fabled sea. The seasonal vegetables quickly fried or grilled and served with fresh, soured or grilled cheeses, or garlicky sauces; the fish and the seafood; the salads which appear in unusual and exotic combinations with fruit and nuts; and the winter soups made with pulses and rich stocks. The fundamental links are the olive groves, the wine grapes and the aromatic herbs which colour the hillsides of the Mediterranean countries.
Internally Compensated LDO Regulators for Modern System-on-Chip Design
This book presents a thorough state-of-the-art review for internally compensated Low Dropout Regulators (IC-LDO). It serves as a useful guide for circuit designers. The advantages and disadvantages of each cell proposed are highlighted. The authors describe an alternative to the classical topology; the Flipped Voltage Follower (FVF), which has been recently applied in the design of internally compensated LDOs to enhance their performances. This book provides novel circuits enhancing those parameters of LDO related with frequency behavior and power consumption. These solutions, as well as their appropriate design methodology, are properly described within the text.
Weights, Extrapolation and the Theory of Rubio de Francia
This book provides a systematic development of the Rubio de Francia theory of extrapolation, its many generalizations and its applications to one and two-weight norm inequalities. The book is based upon a new and elementary proof of the classical extrapolation theorem that fully develops the power of the Rubio de Francia iteration algorithm. This technique allows us to give a unified presentation of the theory and to give important generalizations to Banach function spaces and to two-weight inequalities. We provide many applications to the classical operators of harmonic analysis to illustrate our approach, giving new and simpler proofs of known results and proving new theorems. The book is intended for advanced graduate students and researchers in the area of weighted norm inequalities, as well as for mathematicians who want to apply extrapolation to other areas such as partial differential equations.
The Quality of European Societies
This volume presents a compilation of composite indicators created in order to measure important aspects of the quality of European societies. It examines three main questions: do Europeans live in good societies and enjoy good lives; are European societies becoming better as time passes, or is their quality slowly deteriorating; is the quality of life of Europe’s citizens improving over time or is it gradually and irrecoverably getting worse. The volume uses a precise and rigorous system of information to answer these questions and to assess the current situation and monitor the quality of European societies. It describes and discusses fourteen key domains, and per chapter, presents five ...
Spain on a Plate
A collection of 155 Spanish regional dishes gathered from tapas bars, restaurants, country towns and fishing villages, and reflecting the diversity of Spanish ingredients. The book also includes advice on the country's wines and sherries.
