PublishedGrub Street, August 2012 |
ISBN9781908117243 |
FormatSoftcover, 320 pages |
Dimensions23.6cm × 18.9cm × 2.1cm |
In this affectionate and informative account of Spain's food, Nicholas Butcher focuses on the traditional cooking of Spain through its regions and its produce. The book starts with a journey through Spain, region by region. Then there are chapters on tapas, salads, soups, vegetables, eggs, rice, sauces, fish and shellfish, meat, poultry and game and puddings.
The author's enthusiasm for Spanish cooking permeates every page. He explores his favourite dishes, the culture and history behind them and how best to recreate them. Their origins lie in the authentic cuisine of the Spanish cities, towns and countryside. From the bustling capital Madrid and Basque seaside towns to rustic Andalucia he highlights the pillars of Spanish cooking, and the culture in which the food is grown, prepared and eaten. With a love of vibrant flavours and uncomplicated ingredients, Spanish cuisine has its roots firmly in home cooking and has developed out of the ingenious use of local raw ingredients - olives, almonds, saffron, garlic, paprika - together with magnificent fish, shellfish and charcuterie.
First published in 1990 but out of print for many years this beautifully written travelogue goes beyond the familiar to the heart of the country, its culture and its food. It's a wonderful read and is regarded by many as one of the best books on the subject. Nicholas Butcher was born and brought up in England and ran the family restaurant in Chichester before moving permanently to Spain in the early 1980s.
