This volume offers an overview of Spanish food and eating habits, taking into account a long and complex history, plus distinctive social, cultural, linguistic, geographic, political and economic characteristics.
My Kitchen in Spain celebrates the rich flavors and regional traditions of Spanish cooking. Selected by Food and Wine Magazine as one of the top ten cookbooks of 2002.
Complete information about Spain's Regional Specialities and culinary history complete with a Spanish/English glossary with 500 terms
The Book of Spanish Cooking brings the reader an enticing selection of delicious appetizers, plus main courses, vegetables and desserts, in a varied collection of more than 100 recipes.