- Hardcover: 192 pages
- Publisher: Mitchell Beazley (1 Sep 2007)
- Language English
- ISBN-10: 1845332458
- ISBN-13: 978-1845332457
- Product Dimensions: 25.6 x 21 x 2.6 cm
- Average Customer Review: 1.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 881,914 in Books (See Top 100 in Books)
- See Complete Table of Contents
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More About the Author
Product Description
Product Description
This is a gastronomic tour celebrating the diversity of Spanish food and wine, with recipes from Spain's hottest young chef, Mario Sandoval, matched with wines from Spanish wine expert, John Radford. From Andalucia to Valencia, Madrid to Baleares, Galicia to La Rioja, this book matches the best of Spanish cooking with its character-fuelled and highly individual wines. Visiting each of Spain's 17 provinces, John Radford sets the cultural scene before introducing Mario Sandoval's choice of recipes inspired by the region. Sandoval selects four dishes, including the traditional, modern, and avant-garde, showcasing his original style of cooking. Radford completes the culinary picture by telling us about the local wines, listing the leading bodegas, and offering three recommendations for each recipe.
About the Author
John Radford has tasted wines from all 63 DO zones, visiting over 50 of them in the process. An award-winning journalist, Radford was made a member of the Gran Orden de Caballeros del Vino in 1996. These days, Radford splits his time between writing, broadcasting, and lecturing on wine. His book The New Spain won four international awards in 1999. The same year Mario Sandoval picked up his first Michelin star, he won the national Cooks Championship - at the age of 26. He studied in Madrid and Barcelona before revolutionizing the style and appeal of the family restaurant, Coque, just outside Madrid. Weekly columnist for Metro, he represented Spain at the Bocuse d'Or festival in Lyon, the world's top culinary contest, and has won many other accolades at home and further afield. His food style is very much modern Spanish.
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Most Helpful Customer Reviews
2 of 3 people found the following review helpful:
1.0 out of 5 stars
Test your recipes,
By
This review is from: Cook Espana, Drink Espana!: A Culinary Journey Around the Food and Drink of Spain (Hardcover)
Although this book has some interesting recipes and combinations of ingredients,they fail abysmally when you try to actually make them. I have tried three of the recipes out and they haver either failed or I've realised in time that the amounts given are way off the mark.
One example is an Asturian rice pudding. I'm not sure what planet the writers live on where 75g of rice and 1 litre of milk will make anything other than a milky cream mixture with bits in it. The Star Anise jelly is also another worringly badly presented recipe. No No No. 1 teaspoon of powdered gelatine will not set a 500ml of water. I've seen this book going cheap in a number of shops and now I know why. Don't buy it. Maybe get it out of the library like I did, get a few ideas from it and then take it back.
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
5.0 out of 5 stars (1 customer review)
5.0 out of 5 stars
Imagine with your nose,
By Himri "Himri" - Published on Amazon.com
This review is from: Cook Espana, Drink Espana! (Hardcover)
While Menu Del Dia by Rohan Daft is a Spanish cookbook with no pictures but simple very doable recipes, Cook Espana Drink Espana is on the other end of the spectrum with pictures that make you wonder what the constituents of the plate are. Take Paparajotes for example - Lemon leaves deep-fried with eggs and cinnamon. So all the times that I smelled the lemon leaves in gardens, they were just eggs and cinnamon away from an exotic dessert. But its not that simple, a retinue of things and procedures go into it. But thats where the fun is.
Each section offers a mention of local specialities and details on wines. |
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