Synopses & Reviews
From the craggy Catalan coastline to the undulating, red-soiled hills of Andalucía, the diversity of the Spanish countryside is without rival. Its cuisine directly reflects this landscape, with each region celebrating its own ingredients and culinary traditions. In Spain, long-time Barcelona resident Jeff Koehler gathers the country's many time-honored dishes and age-old culinary customs, and distills the Spanish table down to its essence—food that is prepared simply but full of homemade flavors, and always meant to be shared.
Each chapter is an ode to Spain's delightful kitchen, from gazpachos, salt cod, and poultry, to savory and sweet conserves. The story of the country is told through 200 recipes from classics like Shellfish Paella, Artichoke Egg Tortilla, and creamy Flan to delicacies such as Chilled Melon Soup with Crispy Jamón and Monkfish Steaks with Saffron. Dishes from Spain's leisurely multicourse meals and simple tapas alike celebrate seasonal ingredients: wild mushrooms, asparagus, and local game. Sidebars trace Spain's rich culinary traditions, taking us from ancient Moorish cities to the arid fields of the Castilian countryside, and allow us to meet the people who still, with devotion, cultivate them. Accompanying these are hundreds of evocative photos of the markets, orchards, green hills, and fishing ports from which this delicious cuisine originates.
Add to this a thorough glossary that includes techniques such as preparing snails, using saffron, and making perfect fish stock, as well as a helpful source list. Novices and veterans of the Spanish kitchen alike will gain a deeper understanding not only of Spain's cuisine but of its culture.
"Koehler is an expert guide, providing highly informative headnotes to each recipe, often explaining regional variations in the same recipe and suggesting some clever tips. In his recipe for clams with oloroso sherry, for example, he suggests substituting dry white wine with a little brandy if sherry isn't at hand. These pages abound in seductively rustic dishes like pork baked in a salt crust and served with fruit compote, chestnut purée or a blue cheese sauce." - William Grimes, The New York Times Sunday Book Review
A New York Times Sunday Book Review notable cookbook of 2013
For a while now the "Young British Artists" have been soaking up the international limelight thanks to a sensibility that is at once outrageous and thoughtful. Architecture, of course, always takes a while to catch up to the other arts, but now, finally, Britain has emerged as one of the world's most fertile breeding grounds for international design talent. Catalyzed by such leading international architecture schools as the Architectural Association and the Bartlett, a new wave of architects, from home and abroad, is combining local and global styles in exciting new buildings and projects. Post-Imperial British designers are indeed synthesizing foreign cultures with Western conditions in an entirely original way.
Profiling Britain's most dynamic and intriguing practices, British Built features projects by S333, Caruso St John, Alison Brooks, Foreign Office Architects (FOA), muf, Allford Hall Monaghan Morris, Gollifer Langston, de Rijke Marsh Morgan (dRMM), Kathryn Findlay, FAT, Adjaye Associates, Sergison Bates, Klein Dytham Architects (KDa), and Deborah Saunt David Hills Architects.
British Built, the sequel to our successful SuperDutch, includes studio profiles and essays outlining the unique characteristics of the British architect working today and presenting an even younger generation of architects whose stars are only just appearing on the horizon, including atopia, softroom, dECOi, and Tonkin Liu, among many others.
About the Author
Jeff Koehler is a culinary journalist and photographer who makes his home in Barcelona, Spain.
Kevin J. Miyazaki is an American photographer specializing in food and travel. He lives in Milwaukee, Wisconsin.