Menu Del Dia: More Than 100 Classic, Authentic Recipes From Across Spain - Hardcover

Daft, Rohan

3.67

12 ratings by Goodreads

9781416542865: Menu Del Dia: More Than 100 Classic, Authentic Recipes From Across Spain

Hardcover

ISBN 10: 1416542868 ISBN 13: 9781416542865

Publisher: Simon & Schuster, 2008

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An accessible volume of simply prepared, traditional Spanish dishes traces the discoveries made by the author upon his relocation to Barcelona, in a recipe collection that features such options as Shin of Beef with Wild Mushrooms, Shrimp with Chickpeas, and Almond Tart. 35,000 first printing.

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About the Author:

Rohan Daft is an instinctive home cook who has spent many years in Spain, traveling from Ibiza to Galicia to find delectable recipes that make full use of the vibrant flavors that seasonal and fresh ingredients have to offer. Men� del D�a is an affectionate and knowing salute to Spain, beautifully illustrated with elegant drawings throughout. It is the perfect way to bring real Spanish cooking into your home.

Rohan Daft sources Spanish ingredients for some of the best restaurants in Europe. He is a former staff feature writer and gossip columnist for the London Evening Standard and has contributed to numerous other publications. He divides his time between Andalusia, the north of Spain, and London and has cooked enthusiastically since being presented with a boxed set of the works of Elizabeth David and Len Deighton's Ou est le Garlic? at the age of twelve.

Visit the author at www.rohandaft.com.

From Publishers Weekly:

While many Americans have encountered the French term prix fixe, the similar, Spanish concept of Men� del D�a may not be as familiar. Traditionally a midday meal of three courses (including dessert), the Men� del D�a is offered at many Spanish restaurants for a set price. Daft loosely translates the concept for the home cook, offering five solid chapters (including first and second courses and desserts, along with helpful sections covering ingredients and condiments) that include plates that can be mixed and matched, or served solo. Recipes begin with extensive headnotes, chock-full of Spanish culinary and cultural information showing the author's expertise and passion for his subject. The usual yet well-loved first-course suspects—gazpacho and paella—are mixed in among dishes that may be new to the American cook, such as Alboron�a (quince, squash and eggplant in tomato sauce), and Ajo Blanco (cold almond and garlic soup with grapes). Second courses offer recipes for pigeon, oxtail and partridge (along with instructions for killing a live spiny lobster) that may intimidate beginning cooks, yet a range of recipes ensures there's something for all skill levels. Quirky yet sophisticated illustrations and a gift-appropriate size make this a worthy international culinary title. (Sept.)
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