Synopsis The seven culinary regions of Spain are covered in this cookbook by an American expert on Spanish cuisine, including more than 400 recipes for such dishes as: pepper and eggplant pie from Navarra, oven-crisped seafood pasta from Catalunya, squid-ink paella from the southeastern coast, and many more unusual dishes from all corners of the country.
| Details | | Publication Date: | 1996-04-01 |
| Size | | Height: | 9.8 in | | Width: | 6.8 in | | Thickness: | 1.8 in | | Weight: | 30.1 oz |
Publisher's Note Bursting with the enticing and varied flavors of the seven culinary regions of Spain, this new cookbook by the most knowledgeable American expert on Spanish cuisine takes readers on a gastronomic journey filled with new discoveries. Over 400 recipes. of color photos.
Industry Reviews "[T]ours Spain, region by region, investing each area with a particular gastronomic identity. Ms. Casas, a reliable authority, tour guide and cook, has gone well beyond the basics....[A] cookbook worth exploring to find the likes of merluza a la Bilbaina...or potato and chorizo stew." New York Times - Florence Fabricant (10/23/1996)
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