Culinaria Spain

Front Cover
Marion Trutter
Könemann, 1999 - Cookery, Spanish - 488 pages
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NATIONAL & REGIONAL CUISINE. Spain -its cuisine is as colourful as the country is large. While to the north the traditions of the wandering herdsmen are still maintained and tracking dogs search out truffles, exotic fruits that entered the country with the Arabs flourish in the south. This Culinaria title whets your appetite to explore Spain with all your senses. It describes an incomparable panorama of cultural and culinary traditions, as well as an overview of the most important winegrowing regions of the land. Its 488 pages and more than 1,200 photographs clearly illustrate how landscape, climate, and various cultures have left their mark on the diverse cuisine of the country.

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Contents

Basque Country Harald Klöcker
154
Lobster
160
Eel
166
Poultry and Game
172
Sweet temptation at the cake shop
178
Sardines and anchovies
185
Mountain cuisine
191
Asturias Harald Klöcker
198
Drinking habits
309
Don Quixote
317
Hunting in Spain
323
Honey sweet
330
VALENCIA
359
Rice for every
366
Farmers market
372
Almonds
380

Home Butchering
204
Sea urchins 2 1 1
210
Spanish Cheese
216
Freshwater fish from Spanish rivers
240
The land of witches and druids
254
Chastity Bread
261
Jewish cookery
268
Castilian beef
275
Madrid Walter auber
284
Cooking the brave bulls meat
290
In the coffee house
296
Beer
303
Wine from UtielRequena
387
Salzillo Master of the pasos
396
Andalucía
411
Spanish olive varieties for oil
417
The Arabs culinary legacy
424
Something substantial with
430
Fruits from Spain
436
Cooking with sherry
442
Choosing and Smoking Cigars
476
Acknowledgments
482
Copyright

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