9781908117243 - Recipes from the Spanish Kitchen by Butcher, Nicholas (8 results)
- Softcover
Seller: WorldofBooks, Goring-By-Sea, WS, United KingdomWorldofBooks
Contact seller5-star sellerCondition: Used - Very good
US$ 17.54
US$ 7.49 shippingShips from United Kingdom to U.S.A.Quantity: 3 available
Paperback. Condition: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Language: English
Published by Grub Street Cookery (edition Standard Edition), 2012
- Softcover
Seller: BooksRun, Philadelphia, PA, U.S.A.BooksRun
Contact seller5-star sellerCondition: Used - Very good
US$ 24.80
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Paperback. Condition: Very Good. Standard Edition. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.
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- Softcover
Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
Contact seller5-star sellerCondition: New
US$ 39.96
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Paperback. Condition: new. Paperback. In this affectionate and informative account of Spain's food, Nicholas Butcher focuses on the traditional cooking of Spain through its regions and its produce. The book starts with a journey through Spain, region by region. Then there are chapters on tapas, salads, soups, vegetables, eggs, r…ice, sauces, fish and shellfish, meat, poultry and game and puddings. The author's enthusiasm for Spanish cooking permeates every page. He explores his favourite dishes, the culture and history behind them and how best to recreate them. Their origins lie in the authentic cuisine of the Spanish cities, towns and countryside. From the bustling capital Madrid and Basque seaside towns to rustic Andalucia he highlights the pillars of Spanish cooking, and the culture in which the food is grown, prepared and eaten. With a love of vibrant flavours and uncomplicated ingredients, Spanish cuisine has its roots firmly in home cooking and has developed out of the ingenious use of local raw ingredients - olives, almonds, saffron, garlic, paprika - together with magnificent fish, shellfish and charcuterie. First published in 1990 but out of print for many years this beautifully written travelogue goes beyond the familiar to the heart of the country, its culture and its food. It's a wonderful read and is regarded by many as one of the best books on the subject. Nicholas Butcher was born and brought up in England and ran the family restaurant in Chichester before moving permanently to Spain in the early 1980s. Offers an informative account of Spain's food. This title focuses on the traditional cooking of Spain through its regions and its produce. It starts with a journey through Spain, region by region. It features chapters on tapas, salads, soups, vegetables, eggs, rice, sauces, fish and shellfish, meat, poultry and game and puddings. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
- Softcover
Seller: Majestic Books, Hounslow, United KingdomMajestic Books
Contact seller4-star sellerCondition: New
US$ 31.29
US$ 8.69 shippingShips from United Kingdom to U.S.A.Quantity: 1 available
Condition: New. pp. 320.
- Softcover
Seller: Books Puddle, New York, NY, U.S.A.Books Puddle
Contact seller4-star sellerCondition: New
US$ 37.50
US$ 3.99 shippingShips within U.S.A.Quantity: 1 available
Condition: New. pp. 320.
- Softcover
Seller: Biblios, frankfurt am main, HESSE, GermanyBiblios
Contact seller4-star sellerCondition: New
US$ 31.99
US$ 11.41 shippingShips from Germany to U.S.A.Quantity: 1 available
Condition: New. pp. 320.
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- Softcover
Seller: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Contact seller5-star sellerCondition: New
US$ 39.64
US$ 37.00 shippingShips from Australia to U.S.A.Quantity: 1 available
Paperback. Condition: new. Paperback. In this affectionate and informative account of Spain's food, Nicholas Butcher focuses on the traditional cooking of Spain through its regions and its produce. The book starts with a journey through Spain, region by region. Then there are chapters on tapas, salads, soups, vegetables, eggs, r…ice, sauces, fish and shellfish, meat, poultry and game and puddings. The author's enthusiasm for Spanish cooking permeates every page. He explores his favourite dishes, the culture and history behind them and how best to recreate them. Their origins lie in the authentic cuisine of the Spanish cities, towns and countryside. From the bustling capital Madrid and Basque seaside towns to rustic Andalucia he highlights the pillars of Spanish cooking, and the culture in which the food is grown, prepared and eaten. With a love of vibrant flavours and uncomplicated ingredients, Spanish cuisine has its roots firmly in home cooking and has developed out of the ingenious use of local raw ingredients - olives, almonds, saffron, garlic, paprika - together with magnificent fish, shellfish and charcuterie. First published in 1990 but out of print for many years this beautifully written travelogue goes beyond the familiar to the heart of the country, its culture and its food. It's a wonderful read and is regarded by many as one of the best books on the subject. Nicholas Butcher was born and brought up in England and ran the family restaurant in Chichester before moving permanently to Spain in the early 1980s. Offers an informative account of Spain's food. This title focuses on the traditional cooking of Spain through its regions and its produce. It starts with a journey through Spain, region by region. It features chapters on tapas, salads, soups, vegetables, eggs, rice, sauces, fish and shellfish, meat, poultry and game and puddings. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
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- Softcover
Seller: CitiRetail, Stevenage, United KingdomCitiRetail
Contact seller5-star sellerCondition: New
US$ 39.22
US$ 49.46 shippingShips from United Kingdom to U.S.A.Quantity: 1 available
Paperback. Condition: new. Paperback. In this affectionate and informative account of Spain's food, Nicholas Butcher focuses on the traditional cooking of Spain through its regions and its produce. The book starts with a journey through Spain, region by region. Then there are chapters on tapas, salads, soups, vegetables, eggs, r…ice, sauces, fish and shellfish, meat, poultry and game and puddings. The author's enthusiasm for Spanish cooking permeates every page. He explores his favourite dishes, the culture and history behind them and how best to recreate them. Their origins lie in the authentic cuisine of the Spanish cities, towns and countryside. From the bustling capital Madrid and Basque seaside towns to rustic Andalucia he highlights the pillars of Spanish cooking, and the culture in which the food is grown, prepared and eaten. With a love of vibrant flavours and uncomplicated ingredients, Spanish cuisine has its roots firmly in home cooking and has developed out of the ingenious use of local raw ingredients - olives, almonds, saffron, garlic, paprika - together with magnificent fish, shellfish and charcuterie. First published in 1990 but out of print for many years this beautifully written travelogue goes beyond the familiar to the heart of the country, its culture and its food. It's a wonderful read and is regarded by many as one of the best books on the subject. Nicholas Butcher was born and brought up in England and ran the family restaurant in Chichester before moving permanently to Spain in the early 1980s. Offers an informative account of Spain's food. This title focuses on the traditional cooking of Spain through its regions and its produce. It starts with a journey through Spain, region by region. It features chapters on tapas, salads, soups, vegetables, eggs, rice, sauces, fish and shellfish, meat, poultry and game and puddings. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
