RECIPES FROM THE SPANISH KITCHEN

A recently republished classic packed full of regional Spanish dishes and tapas with each section prefaced with fascinating insights into Spanish food culture - these recipes really work! Covers the Spanish larder, salads, soups and related dishes, vegetables, eggs, rice, sauces, fish and shellfish, meat, poultry and game, desserts and puds, beginning with the basics, olives and olive oil, bread, tomatoes, onion and garlic. Jamon and all the finely textured sausages and chorizo, tapas or pintxos like gambas al pil-pil, classic Andalusian chocos or small cuttlefish with habas or young broad beans, summer salt-cod salads from Catalonia, a colourful carrot salad, all about eggs and paella, croquetas and calamares and of course young goose and rabbit and the Catalan stuffed turkey. Region by region, the book focuses on traditional cooking and produce with the love of vibrant flavours and uncomplicated ingredients, from the bustling capital Madrid to the drowsy seaside towns of rustic Andalusia, Nicholas Butcher highlights the pillars of Spanish cooking. A wonderful read and regarded as the best. 316pp in large decorated softback, 7¼" x 9".