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11 of 11 people found the following review helpful:
4.0 out of 5 stars
Great introduction to Spanish cooking., 1 Jul 2004
In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you on a culinary trip around the world; all in easy to follow, well-explained recipes.This installment, the Book of Spanish Cooking, starts with a brief introduction into the basics of the Spanish cuisine, and then presents recipe suggestions for all major courses, from tapas and soups to sweets, sauces, sides and drinks. Special chapters are dedicated to egg dishes, fish, poultry and game, (red) meat, rice, legumes and vegetables. Classics such as churros, empanada, gazpacho, pisto manchego, paella and sangria appear next to variations on classic recipes (tortilla with red pepper, artichoke and ham tortilla, orange flan, tuna croquettes) and unique dishes such as chicken with sherry or with walnut sauce, mullet with anchovy sauce, pork in cider and orange, and quail with grapes. From apple cake to zarzuela, this collection of recipes, while not all-encompassing, is a great introduction to the richness of the Spanish cuisine - and at a relative bargain price, to boot. Also recommended: This series's installments on North African, Mediterranean, Greek and French provincial cooking, antipasti, pasta, light pasta sauces, and pizzas and Italian breads.
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