First published: 2011
Publisher: Harper Collins,
The Food of Spain
After spending five years researching and writing about the food of Spain, Claudia Roden has produced this definitive, passionate and evocative guide to the food of Spain.
With fascinating insights into the different regions, histories and cultures at the heart of this country, ‘The Food of Spain’ is a loving testament to that which binds it all together – the delicious food and recipes passed down through generations.
Alongside her guide to traditional Spanish cooking techniques and staple ingredients, you’ll find delicious recipes including…
tapas: Catalan tomato bread, salt cod fritters and ham croquettes.
Soups: cream of pumpkin soup, and potato, cabbage and bean soup.
Savoury pastries: creamy leek tart, and tomato, pepper and tuna empanadas.
Vegetable dishes and salads: orange salad and aubergine fritters with honey.
Rice and pasta: seafood paella and pasta with peas.
Meat and fish dishes: salmon in a brandy sauce, chicken and pork chops, and marinated leg of lamb.
From simple, rustic tapas and delicately flavoured soups, to elaborate celebratory dishes served on silver platters and cakes and desserts, each with a story to tell, this is the book about Spain to learn from and to cook from.
The Food of Spain cover gallery
