Gastronomy of Spain and Portugal - Hardcover

Manjon, Maite

Hardcover

ISBN 10: 013347691X ISBN 13: 9780133476910

Publisher: Prentice Hall Direct, 1990

Synopsis

A dictionary of the Spanish and Portuguese cuisines covers regional traditions, specific foods, and local wines, and shares recipes for characteristic dishes

About this title

From Publishers Weekly:

"Depreciation of the Spanish cuisine in favor of the French began during the 17th century," notes Spanish-born Manjon, plainly gratified to see Iberian cuisine winning more respect since the 1970s, when the founding of the Spanish Academy of Gastronomy and nationalist culinary movements such as the "nueva cocina vasca" group occurred. Her adroitly cross-referenced compendium contains some 1200 articles, ranging from a sentence to a page, that define and expound on ingredients, dishes, utensils, wine regions, chefs past and present, procedures, customs and culinary issues, with recipes inserted throughout. Including Portugal along with Spain was not, in this case, an insensitive move; the author treats the entire peninsula as an amalgam of regional cuisines. A major strength is her breadth of focus and clarity of organization. While Manjon's abilities do not extend to recapturing the sensuous experience of eating--you don't see a plate in front of you or taste a morsel in your mouth--her emphasis on preparation and cultural context bears fruit.
Copyright 1990 Reed Business Information, Inc.

About this edition

• Publisher: Prentice Hall Direct
• Publication date: 1990
• ISBN 10: 013347691X
• ISBN 13: 9780133476910
• Binding: Hardcover
• Edition number: 1
• Number of pages: 320