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Synopsis
In 175 recipes, organized region by region, Elisabeth Luard travels from the Basque country to the southernmost tip of the Algarve coast, revealing the unique flavors of both territories.
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From the Publisher
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 is an award-winning writer whose books include The Rich Tradition of European Peasant Cookery (made into a 13-part television series for BBC2) and The Latin American Kitchen (winner of a Gourmand Award). Having brought up her four children in a remote valley in Andalusia and spent several years of her own childhood in Spain and Portugal, Elisabeth Luard has a profound knowledge of, and abiding love for, the food and traditions of the Iberian Peninsula.
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- PublisherKyle Books
- Publication date2005
- ISBN 10 1904920101
- ISBN 13 9781904920106
- BindingHardcover
- Edition number1
- Number of pages224
- Rating
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The Food of Spain and Portugal: A Regional Celebration
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