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1 Home & Garden Cooking and Food- Spanish and Portuguese

Espana: Exploring the Flavors of Spain

by

Espana: Exploring the Flavors of Spain Cover

 

Synopses & Reviews

Publisher Comments:

Including the chef's guide to classic Spanish ingredients, this beautifully photographed collection entails tapas (small bites) of meat, seafood and vegetables; scrumptious soups; hearty main dishes; and delectable desserts, all using fresh produce, the finest cheeses and meats, and special spices.

James Campbell Caruso is the chef and owner of La Boca restaurant in Santa Fe. He is the author of El Farol: Tapas and Spanish Cuisine and owner of La Boca, which has been acclaimed by the New York Times, the Food Network, Travel and Leisure, and Esquire. He lives in Santa Fe.

Douglas Merriam is a food and travel photographer who splits his time between Santa Fe and Maine.

Capture layers of flavors and hidden nuances using classic Spanish ingredients

Synopsis:

Including the chef's guide to classic Spanish ingredients, this beautifully photographed collection entails tapas (small bites) of meat, seafood and vegetables; scrumptious soups; hearty main dishes; and delectable desserts, all using fresh produce, the finest cheeses and meats, and special spices.

Product Details

ISBN:
9781423624233
Author:
Caruso, James Campbell
Publisher:
Gibbs Smith Publishers
Subject:
Cooking and Food-Spanish and Portuguese
Publication Date:
20120531
Binding:
HARDCOVER
Language:
English

Related Subjects

Arts and Entertainment » Art » Folk Art
Cooking and Food » Regional and Ethnic » Spanish and Portuguese

Espana: Exploring the Flavors of Spain Sale Hardcover
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Product details pages Gibbs Smith Publishers - English 9781423624233 Reviews:
"Synopsis" by , Including the chef's guide to classic Spanish ingredients, this beautifully photographed collection entails tapas (small bites) of meat, seafood and vegetables; scrumptious soups; hearty main dishes; and delectable desserts, all using fresh produce, the finest cheeses and meats, and special spices.
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