Synopses & Reviews
More than 100 modern and traditional recipes for authentic Spanish dishes based on fresh, seasonal ingredients are adapted for the home kitchen From the famous Boqueria in Barcelona to the tiny village markets of rural Spain, market life and fresh regional products are at the heart of Spanish life and cuisine. These dishes are based on the everyday foods of Spain that are central to good home cooking—plump tomatoes, fresh fish and vegetables, ripe fruits, tasty cheeses, and perfectly cured meats. With more and more people trying to eat a varied and healthy diet, this illustrated cookbook and reference combines this demand with Spain's ever-increasing popularity. Jenny Chandler has divided the book by the stalls of the local market: shellfish and fresh fish, poultry and game, meat, cereals and legumes, olives and spices, vegetables, fruit, and dried fruit. Each section includes quick tapas, smaller dishes, and main meals. Jenny brings the vitality of the market to life with introductions to each stall and explanations of the products. She also includes traditional cooking techniques and easy variations. Includes dual measures.
Review
"Delicious recipes inspired by the glorious markets of Spain." —Food & Travel Magazine
Synopsis
Charting the best traditions and flavors across Italy, this cookbook looks at each region's signature dishes and reinvents them with fresh, contemporary interpretations In 1961 the Manfredi family—father Luigi, mother Franca, and sons Stefano and Franco—arrived in Australia from Lombardy in the north of Italy. Stefano brought the food and memories from the kitchen of his mother and grandmother, one of Lombardy's finest cooks, to his new home. Manfredi has been an award-winning chef and restaurateur since the early 1980s, and this magnificent volume is the culmination of Stefano's culinary journey, chronicling the food and wine from each Italian region and the dishes that make them famous. With more than 500 recipes from the traditional to the modern, this monumental and definitive cookbook will become an instant classic. Includes dual measures and placeholder ribbon.
Synopsis
For lovers of Spanish food, more than 140 recipes, from Sweet Red Piquillo Peppers Stuffed with Crab to Slow-Baked Lamb Shoulder with Garlic Mayonnaise to Coffee & Cognac Flans with Pistachio Praline Sophie Ruggles brings to life this vibrant city with her colorful collection of recipes, stories, and images, sharing her quirky insights and personal cooking touches, as well as her understanding of the heartwarming and approachable local cuisine that made her fall in love with the place and its food. This collection will inspire readers to discover the traditional and contemporary culinary diversity Spain has to offer, from Sophie's take on authentic alioli, a hearty Catalan fishermen's stew, and melt-in-the-mouth baked caramel custard, to irresistible tapas treats, including the guaranteed life-changing taste sensation of Bombas de bacalao, and much more. Includes a black placeholder ribbon and dual measurements.
Synopsis
Using ingredients native to Spain's Andalucía, this is an original take on classic Spanish and Mediterranean dishes For more than 30 years, Jeannie and Sam Chesterton have lived high in the hills of Spain's western Andalucía at Finca Buenvino, their welcoming pink farmhouse, which they have run as a guesthouse, achieving international acclaim for their cooking and their cooking courses. Drawing on local ingredients like pork, sherry, Serrano ham, chestnuts, olives, scented honey, and the wild mushrooms that abound in the local countryside, this book encapsulates the real essence of what makes this place so special. The book will transport readers to their little corner of paradise through delicious recipes and stunning photographs. Includes metric measures with a conversion chart.
Synopsis
From an olive picker's breakfast to cuttlefish in saffron sauce and the smoky lamb skewers called pinchitos morunos, MoVida Solera is a celebration of Andalusian food and culture Journey with Frank Camorra as he searches for the traditional recipes of Andalusia in the south of Spain—a land of ancient cities, whitewashed villages, and plains planted with olive groves and vineyards. The largest and southernmost of Spain's regions, this is a place where cultures and cuisines have always collided and mingled. Frank meets the food and wine producers, farmers, fishermen, chefs, and cooks who share the recipes they have cooked in their kitchens for generations. Along the way, he takes in riotous spring festivals, lively markets, and peaceful sherry bodegas, and reveals his favorite places to eat, drink, and stay.
About the Author
Jeannie Chesterton received a Cordon Bleu training, after which she cooked the Bollinger directors lunches, ran a chalet in the Alps, and cooked for house parties at remote lodges in the Scottish Highlands. She taught cooking in Hong Kong, and opened and managed a wine bar there before returning to Scotland. Sam Chesterton learned to cook in his early teens. Sam and Jeannie created Finca BuenVino Bed and Breakfast.Tim Clinch is a photographer whose work has been featured in a variety of magazines, including Conde Nast Traveller, Forbes Life, Town & Country, Food Illustrated, House & Garden, and Traditional Home.