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Menu del Dia:
The menú del día is Spain’s equivalent of the prix fixe menu of the bistros of France. On it are good, no-nonsense dishes that are as long on flavor and tradition as they are short on pretension and fuss. Influenced by a unique blend of culinary and cultural influences — wine from the Romans; rice, cinnamon, saffron, and cumin from the Moors; slow-cooked stews from the Jews; tomatoes, peppers, chocolate, and chilies from the New World — these are the tastes that have made Spanish cooking as vibrant as it is today. To start, there might be Gazpachuelo, the mayonnaise-enriched shrimp and monkfish soup straight from Mediterranean Málaga, followed by a main course of Fabada, the gloriously sticky stew of pork and white beans from mountainous Asturias, and Bienmesabe (“Tastes good to me!”), the almond, cinnamon, honey, and lemon cream so beloved by the people of Canary Islands. A menú in northerly Navarra, which borders France, might begin with Menestra Riojana, a delicate dish of spring vegetables with extra virgin olive oil, and continue with Pichón Estofado, a robust dish of pigeon stewed with red wine. Arroz con Leche, creamy rice pudding with a burnt-sugar crust, makes a sweet ending..-.
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Tapas Deck
Divided into tabbed sections, this deck offers a collection of complexly rich Mediterranean flavors and fantastically unique recipes you can easily take with you to the grocery store and kitchen..-.
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The Food of Spain:
he passions of Spain are reflected in its outstanding cuisine.The Food of Spain brings the culinary traditions of Spanish culture to the North American kitchen. Editor Jane Lawson takes the reader on an intense sensory journey from Madrid’s tapas bars and Granada’s home kitchens to Barcelona’s bustling markets and San Sebastian’s first class restaurants. Beautiful location photography (500 color photographs) captures fresh Mediterranean vegetables, seafood and meats in the country’s bustling markets. Instructional illustrations and helpful tips accompany each recipe.Some of the succulent dishes included are:
Garlic prawnsBasque seafood soupLamb calderetaCatalan-style cannelloniQuails in vine leavesGypsy’s arm cakeChurros and hot chocolateMagdalenas.
Featuring a glossary that demystifies unfamiliar ingredients and equipment, The Food of Spain captures this intriguing and varied cuisine for both beginning cook and seasoned chef.About The Food of… series
A culinary journey around the world.Each book in The Food of… series is a comprehensive introduction to the world’s great cuisine. These books feature more than 100 delicious recipes that highlight each country’s culinary treasures. With instructive color photographs throughout, each recipe helps readers choose and identify produce, from vegetables and flavorings to street snacks, sweets, and colorful and exotic fruits. Feature sections explore the essence of each culture’s food and cooking techniques..-.
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Tapas
This title is in Spanish. Spain’s beloved culinary tradition—tapas—is enjoying a renaissance sparked by a wave of creative young chefs working throughout the country’s distinct regions. These new dishes display a rich variety of intense flavors and textures, and while some fuse traditional Spanish cuisine with international influences, others remain earthy, fresh, and indisputably Spanish. Recipes for traditional favorites such as Tortilla and Calamari in a Red Wine Stew are accompanied by modern creations such as Chicken in Honey Sauce and a Crisp Frisee Salad with a Warmed Sherry and Garlic Dressing..-.
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Spain
How to cook like a king in France? With the Mediterranean Specialties series, it’s no problem! In eight individual volumes — France, Italy, Morocco, Spain, Turkey, Greece, Tunisia and Islands of the Mediterranean — aficionados of Mediterranean cuisine will find a delightful cross-section of delicacies specific to each country. In each book, eleven renowned master chefs demonstrate the preparation of the recipes in steps that are described in detail, so that even cooks with little experience can be assured of success. Anecdotes and background information about local customs and the origins of select ingredients round out the presentation. Hot and cold appetizers, soups, creative main dishes with fish and meat, and ingenious desserts to crown any meal: in this series readers will discover the fascinating world of Mediterranean specialties with fragrant spices that taste of sun and the sea, awakening vivid associations with these vibrant cultures and cuisines..-.
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