The Spanish kitchen : regional ingredients, recipes and stories from Spain / Clarissa Hyman; food photography by Peter Cassidy
Book | Interlink Books | 2005
Available at Gateway-Racine Campus General Collection (TX 723.5 S7 H9.6 2005)

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Gateway-Racine Campus General Collection TX 723.5 S7 H9.6 2005 Available
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160 p. : col. ill. ; 27 cm.
There are many common threads within the cooking of Spain, from rice to oranges, and Spanish home cooking throughout the Peninsula is simple, uncomplicated, and direct. The flavors of fresh, local ingredients need no disguise or affectation. Yet, for both historical and geographical reasons, the sense of regional identity and separatism remains strong in the many provinces of Spain, and this is also proudly reflected in the cooking. The book is divided into 17 chapters, each highlighting an ingredient from a particular region of Spain. Each chapter tells the story of an ingredient in terms of culture, history, cultivation, traditions, location, and context. A selection of recipes using the ingredient then follows, illustrating the Spanish pride in quality regional products and their determination to safeguard their unique Iberian culinary heritage. Illustrated with photographs of Spain's diverse regions and recipes, this latest book from Clarissa Hyman celebrates the flavor of Spanish life and food.
27.00 FD MGMT (10-316-1)
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