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The Cuisines of Spain: Exploring Regional Home Cooking
Synopses & Reviews
From the array of its traditional tapas to the daring preparations of its new generation of chefs, Spain has captivated the world with its gastronomic riches. In The Cuisines of Spain, Teresa Barrenechea showcases her heritage through more than 250 recipes culled from her extensive repertoire, and from friends and fellow chefs across Spain. The famed rice dishes of Valencia, the piquant mojos of the Canary Islands, the hearty stews and braised meats of the interior-all of the classics are here in definitive form, as are many lesser-known but equally important and intriguing regional dishes.
Barrenechea weaves a captivating narrative of Spains diverse peoples, landscapes, and ingredients, revealing how the forces of geography, culture, and politics gave rise to the food traditions that we honor today. More than 100 photographs from Barcelona-based photojournalist Jeffrey Koehler take readers to the fields, markets, wharves, and kitchens of the provinces, and the renowned work of Christopher Hirsheimer puts Barrenecheas recipes on brilliant display.
A celebration of home cooks past and present, The Cuisines of Spain is an enduring and intimate portrait of a great folk food tradition from one of the countrys most talented culinary ambassadors.
The popularity of Spanish food continues to endure, and
A Spanish native, former New York restaurateur, and author of "The Basque Table," Barrenechea mixes Spanish history with the 250 recipes in this formidable cookbook, grouped by course.
About the Author
Born and raised in the Basque Country, TERESA BARRENECHEA moved to New York City as press attaché to the Spanish delegation of the United Nations. In 1991, she opened what became regarded as the citys top traditional Spanish restaurant, Marichu, followed by a second locale in 1994. During her thirteen years as chef-owner, Barrenechea wrote the acclaimed Basque Table, which was awarded the National Gastronomy Prize in Spain in 1998. She has taught numerous cooking classes in the United States and abroad, such as the French Culinary Institute and De Gustibus. She lives with her husband in Madrid.
Table of Contents
Acknowledgments - ix
Introduction - xi
1. From Iberia to España: A Glimpse into Spains Past and Its Regions - 1
2. The Spanish Kitchen - 39
3. Tapas - 53
4. Cold Soups and Salads - 83
5. Vegetable Dishes and Other First Courses - 103
6. Bread Pies and Pastas - 135
7. Warm Soups and Legume Stews - 153
8. Rice Dishes - 183
9. Fish and Shellfish - 207
10. Poultry, Meats, and Game - 237
11. Desserts and Other Sweets and Beverages - 267
12. Basic Recipes - 303
Sources - 319
Bibliography - 320
Index - 322
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Cooking and Food » General
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Cooking and Food » Regional and Ethnic » Spanish and Portuguese