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Product Description
Product Description
Spanish food has been shaped by many influences, amongst them Roman, Arabic and Jewish. There are many common threads within the cooking of Spain, from salt cod to saffron and yet the sense of regional identity and separatism remains strong in the many provinces and is proudly reflected in the cooking. Each chapter highlights a different ingredient or ingredients from a different region of Spain. The introductory narratives tell the story in terms of culture, history, cultivation, tradition and context and above all bring the products to life by talking to the producers themselves.
About the Author
Calrissa Hyman is an award-winning food-travel writer and restaurant reviewer whose work has appeared in the Times, The Telegraph, Country Living, Food and Travel, Waitrose Food Illustrated, Manchester Evening News and Carlton Food Network's Simply Food. She has twice been nominated for the prestigious Travelex writing award and in 2002 was awarded the title Glenfiddich Food Writer of the Year. She is the author of The Jewish Kitchen and Cucina Siciliana also by Conran Octopus. This is her third book
Spanish food has been shaped by many influences, amongst them Roman, Arabic and Jewish. There are many common threads within the cooking of Spain, from salt cod to saffron and yet the sense of regional identity and separatism remains strong in the many provinces and is proudly reflected in the cooking. Each chapter highlights a different ingredient or ingredients from a different region of Spain. The introductory narratives tell the story in terms of culture, history, cultivation, tradition and context and above all bring the products to life by talking to the producers themselves.
About the Author
Calrissa Hyman is an award-winning food-travel writer and restaurant reviewer whose work has appeared in the Times, The Telegraph, Country Living, Food and Travel, Waitrose Food Illustrated, Manchester Evening News and Carlton Food Network's Simply Food. She has twice been nominated for the prestigious Travelex writing award and in 2002 was awarded the title Glenfiddich Food Writer of the Year. She is the author of The Jewish Kitchen and Cucina Siciliana also by Conran Octopus. This is her third book
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78% buy the item featured on this page: Spanish Kitchen: Regional Ingredients, Recipes and Stories from Spain (Conran Octopus Cookery) |
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