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Food of Spain and Portugal: A Regional Celebration [Paperback]

Elisabeth Luard
5.0 out of 5 stars  See all reviews (2 customer reviews)

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Book Description

17 May 2007
The Iberian Peninsula has a rich and varied culinary tradition - from the noodle paellas of Catalonia and the spice cakes of Tras-Os-Montes, to the saffron-rice dishes of Valencia and the elegant blancmanges of Coimbra, it is a cuisine that ranks among the world's finest. In the "Food of Spain and Portugal", Elisabeth Luard is an expert guide, taking you through 21 regions and introducing over 200 recipes that all make a virtue of simplicity and let the ingredients speak for themselves. It is this regional cuisine that has inspired a new generation of restaurant chefs, spearheaded by Ferran Adria at El Bulli and placed the area firmly on the foodie map with dishes flexible enough to accommodate new ideas and win acclaim in the sophisticated kitchens of Lisbon, Madrid and Barcelona, but which, however inventive, always reference their traditional roots. Combining stunning food images by Jean Cazals with location photography and fine art (Goya, Velazquez, Murillo), "The Food of Spain and Portugal" is as irresistible to the armchair traveller as to the cook eager to know the story behind the dishes.

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Product details

  • Paperback: 224 pages
  • Publisher: Kyle Cathie; New edition edition (17 May 2007)
  • Language: English
  • ISBN-10: 1856267121
  • ISBN-13: 978-1856267120
  • Product Dimensions: 25.2 x 22.4 x 2 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 720,985 in Books (See Top 100 in Books)

Product Description


'Luard's writing is elegant and her food is always excellent' THE TIMES 'It's beautifully written, lavishly illustrated... packed with the fascinating food history of these countries, as well as delectable recipes' TOM PARKER BOWLES, MAIL ON SUNDAY 'No cookery writer knows Spain better... a beautiful addition to every kitchen' THE INDEPENDENT 'If you were to buy one book on Iberian cooking, this should be it' TELEGRAPH

About the Author

Elisabeth Luard brought up her children in Andalusia and spent several years of her own childhood in Spain, and her time there have given her a profound knowledge of, and abiding love for, the food and traditions of the Iberian Peninsula. She has written countless acclaimed cookery books on Spanish cuisine and her previous title for Kyle Cathie, The Latin American Kitchen, won a 2002 Gourmand International Award for the best Latino cookbook published in English. She is a regular contributor to various magazines and newspapers, including Waitrose Food Illustrated and The Oldie.

Inside This Book (Learn More)
First Sentence
Behind the Spain of the tourist resorts, the sea and sand of the Mediterranean beaches, any observant visitor will be aware of older traditions, of hilltop villages shaded by Roman-planted olive trees, of a sea-horizon sparkling with the lights of wooden fishing boats night-trawling out of ancient ports whose jetties may have been thrown up by Phoenician sailors, of rice paddies watered by Moorish irrigation systems. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews
1 of 1 people found the following review helpful
5.0 out of 5 stars Great Book 6 May 2010
This is a lovely book. I now have two copies - one paperback and one hardback. It is so much more than a cookbook - it is indeed, a 'Regional Celebration'. The photos are lovely and the descriptions of the regions and how the cuisine developed in each of them, make this a good read for anyone interested in food or regional cooking.
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5.0 out of 5 stars beautiful book 18 Jun 2010
This is a real favourite. The pictures are lovely and you just feel Spain in it. Very inspiring, a real journey into Spain and spanish cuisine!
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