Spain: Recipes and Traditions from the Verdant Hills of the Basque Country to the Coastal Waters of Andalucía

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9780811875011: Spain: Recipes and Traditions from the Verdant Hills of the Basque Country to the Coastal Waters of Andalucía

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.

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About the Author:

Jeff Koehler is a writer, traveler, photographer, and cook. His work has appeared in Saveur, Food & Wine, Gourmet, NPR.org, the Washington Post, Los Angeles Times, CS Monitor, and Tin House, and been selected for Best Food Writing 2010. Spain: Recipes and Traditions is his fourth cookbook. He has lived in Barcelona since in 1996.

Kevin J. Miyazaki is an American photographer specializing in food and travel. He lives in Milwaukee, Wisconsin.

Review:

"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

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Book Description CHRONICLE BOOKS, United States, 2014. Hardback. Book Condition: New. Language: English . Brand New Book. From the undulating, red-soiled hills of Andalucia to the vast oak forests of Extremadura, the diversity of Spain is without rival. Its cuisine directly reflects this landscape, with each of its 50 provinces passing a different version of cocido, or traditional soup, down through generations. In Spain, correspondent-turned-resident Jeff Koehler gathers the country s many culinary traditions and at the same time distills the Spanish table down to its essence - homemade flavours prepared simple, and meant to be shared. The story of the country is told through 169 recipes for delicacies such as Chilled Melon Soup with Crispy JamOn and Monkfish Steaks with Saffron and filling and familiar Artichoke Egg Tortillas, Stuffed Tomatoes and Shellfish Paella. Dishes from Spain s leisurely multicourse meals and simple snack fare alike celebrate seasonal ingredients. Bookseller Inventory # AAS9780811875011

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