Synopses & Reviews
Over 100 traditional Spanish recipes have been collected in this outstanding volume by renowned food writer Elisabeth Luard. Using only the freshest ingredients Elisabeth gives us an extensive variety of authentic dishes from all regions of Spain including gazpacho, meatballs in tomato sauce, chickpea and chorizo tortilla, seafood paella and a selection of hearty fish and meat stews.
During the years that Elisabeth lived in the Andalusian region of Spain she always kept a sketchbook of scenes of the Spanish countryside and of her favorite dishes - these have been faithfully reproduced in Classic Spanish Cooking.
106 diverse recipes come together in this collection of classic Spanish recipes for novice and expert cooks alike. Using only the freshest ingredients, the author explores the techniques necessary for handling all kinds of traditional Spanish dishes. An extensive variety of tapas recipes encourage the reader to experiment with typically Spanish produce ? including cooking confidently with peppery chorizo, fresh seafood, and flavouring with saffron, garlic, and of course sherry ? Spain's most famous wine. The simplicity with which an impressive banquet of tapas dishes can be prepared is outstanding and the step by step recipes are easy to follow, yet give fantastic results. Learn how to cook a distinctive and perfect paella, delicious gazpacho, or hearty and traditional fish and meat stews without the fuss that so often surrounds Mediterranean cooking. The author has lovingly pieced together recipes from every region of Spain, to give an insightful and enticing overview of one country
More than 100 diverse recipes come together in this collection of classic Spanish recipes for novice and expert cooks alike. Using only the freshest ingredients, Luard explores the techniques necessary for handling all kinds of traditional Spanish dishes.
About the Author
Elisabeth Luard is an award-winning food writer and is the current holder of The Glenfiddich Trophy. In the judges' estimation, "in addition to scooping the much coveted Glenfiddich Trophy, Elisabeth Louard was named best Cookery Writer for her recipes in the The Oldie. Elisabeth's seemingly effortless style of writing, self-drawn illustrations and understanding of the way in which ordinary people's cooking reflects their history, culture, and everyday life, makes her one of the most individual and distinctive food writers of all time." She is a contributing editor to Waitrose Food Illustrated. In the 90's she covered regional cooking in Britain for Country Living, was the food columnist of The Scotsman and The Telegraph.