The Cuisines of Spain: Exploring Regional Home Cooking

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Ten Speed Press, 2005 - Cooking - 337 pages
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With the world in a swoon over the gastronomic riches of Spain - from the brilliant array of its traditional tapa dishes to the daring preparations of its new generation of chefs -the timing couldn't be better for the arrival of this long-awaited cookbook. In THE CUISINES OF SPAIN, Teresa Barrenechea, one of the country's most talented culinary ambassadors, showcases her culinary heritage through over 250 recipes culled from her extensive repertoire, and from friends and fellow chefs across Spain. The famed rice dishes of Valencia, the brilliant mojos of the Canary Islands, the hearty stews and braised meats of the interior - all of the classics are here in peak form, as are many lesser-known but equally important and intriguing regional dishes. Steeped in the history of her country, Barrenechea weaves a captivating narrative of Spain's diverse peoples, landscapes, and ingredients, revealing how such forces gave rise to the food traditions that we celebrate today. Over 150 full-color photographs from Barcelona-based photojournalist Jeff Koehler and renowned food photographer Christopher Hirsheimer put Spain's culinary riches on brilliant display. With such a distinguished pairing of author and artists, THE CUISINES OF SPAIN is positioned to be one of the major cookbook releases of the year.

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The Cuisines of Spain: Exploring Regional Home Cooking

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Barrenechea (The Basque Table ) was the chef of Marichu, a favorite Spanish restaurant in New York City for 13 years, but she has returned to her native country and lives in Madrid. Her impressive new ... Read full review

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I bought this book for its previous reviews and although it is great in telling a bit of history of spain, it doesn't have any of the recipie pictures. The pictures of the recipies are what sell me and I was a tad dissapointed when I recieved this without pictures.


From Iberia to Espafia A Glimpse into Spains Past and Its Regions
The Spanish Kitchen
Cold Soups and Salads
Vegetable Dishes and Other First Courses
Bread Pies and Pastas
Warm Soups and Legume Stews
Rice Dishes
Fish and Shellfish
Poultry Meats and Game
Desserts and Other Sweets and Beverages
Basic Recipes

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About the author (2005)

TERESA BARRENECHEA was born and raised in the Basque country and moved to New York City as a press attaché to the Spanish delegation of the United Nations. In 1991, she opened what became regarded as the city’s top traditional Spanish restaurant, Marichu, across from the UN. During her 13 years as chef-owner, Barrenechea wrote the acclaimed Basque Table, which was awarded the National Gastronomy Prize in Spain in 1998. She lives in Madrid, Spain.

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