This lovely book includes over 180 recipes, information and photos from 21 regions in Spain and Portugal.
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The Iberian Peninsula has a rich and varied culinary tradition. From the noodle paellas of Catalonia and the spice cakes of Tras-Os-Montes, to the saffron-rice dishes of Valencia and the elegant blancmanges of Coimbra, here is a cuisine that ranks among the world’s finest. The recent emergence of a new generation of restaurant chefs – spearheaded by Ferran Adria at El Bulli – has placed the area firmly on the foodie map. Elisabeth Luard shares her unbounded knowledge and passion for the cuisine in this major new book.About the Author:
Elisabeth Luard's previous books include Saffron and Sunshine, The Rich Tradition of European Peasant Cookery (made into a 13-part series for BBC2), Sainsbury's The Cookery of Spain and Flavours of Andalucia (winner of the Glenfiddich award), Sacred Food (winner of the Gourmand International Award for Best Culinary History Book) and The Latin American Kitchen (see page 36). Having brought up her children in Andalusia and spent several years of her own childood in Spain and Portugal, she has a profound knowledge of, and abiding love for, the food and traditions of the Iberian Peninsula.
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Book Description Kyle Cathie, 2004. Hardcover. Book Condition: New. book. Bookseller Inventory # 1856264998