The Wine and Food of Spain

Surveys the wines and cuisine of the regions of Spain and includes recipes for foods such as paella, garlic soup, and kidneys with sherry

A leisurely armchair tour of Spain, this volume offers flavors, history and sights as it explores the land. The discussion of each region begins with historical, geographic or architectural notes, followed by comments on wines produced in the area, local cuisine and restaurants. Each section concludes with two or three regional recipes. Information on wine dominates somewhat with notes on grapes, growers and preparation methods. Restaurant sections award ratings and suggest favorite dishes. Although each chapter maintains this same structure, the authors, veteran British food and wine writers, allow landscape to wander into the wine discussion, personalities to appear in the cuisine and history to permeate all. The result is a pleasing blend of accuracy and readability. Color and black-and-white photographs enhance the presentation, offering views of abandoned fortresses, landscapes, wine preparation and culinary specialties.
Copyright 1987 Reed Business Information, Inc.

A fascinating picture of Spain through its history, cuisine, and wine. All regions are includedfrom the resort area of Andalucia to the little-known part of Extremadura. For each there is a historical description, a discussion of the major wine producers and productions, a list of restaurants, hotels, and paradors, and a few recipes for regional food. The recipes are novelveal with cinnamon, and squid stuffed with raisins and pine nuts. Though the bibliography is current, it also includes Richard Ford's Gatherings from Spain, first published in 1846. Quotations from Ford are interspersed throughout the text. Although much of the wine mentioned is not available in the United States, this is still a delightful, beautiful book for the tourist or the armchair traveler. Christine Bulson, SUNY at Oneonta Lib.
Copyright 1987 Reed Business Information, Inc.