Culinaria Spain : a celebration of food and tradition / Marion Trutter, editor ; Günter Beer, photography
Book | h.f.ullmann | 2015 | Special ed.
Available at Gateway-Elkhorn Campus Display (TX 723.5 S7 C8.5 2015)

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Edition
Special ed.
Description
380 pages : color illustrations, maps (some color) ; 27 cm
Language
Translated from the German.
Note
Translation of: Culinaria España : Kuche, Land, Menschen.
Bibliography
Includes bibliographical references (page 374) and indexes.
Contents
Cataluna (Catalonia)
The Boqueria: Barcelona's Cornucopia -- Tomato Bread -- The Art of Alioli -- Angler Fish -- Fish a la catalana -- Sea and Mountain -- Canelloni & Co. -- Truffles -- Golden-hued Treasures from the Forest -- Stews of Meat, Vegetables and Mushrooms -- Crema Catalana -- A Calendar of Sweet Confections -- Cava -- Viticulture
Islas Baleares (Balearic Islands)
Vegetables -- Spiny Lobster -- Fish Dishes -- Meals with Meat -- Coca -- Mayonnaise -- Minorcan Cheese -- Ensaimada -- Island Wine
Aragon (Aragon)
Tapas Culture -- Favourite Spanish Tapas -- Delicious Meat -- Snails -- Candied Fruits -- Somontano
Navarra
Trout -- Excellent Vegetable Dishes -- Spanish Vegetable Varieties -- Fiesta in Pamplona -- Poultry in Spanish Cooking -- Roncal -- Pacharan
La Rioja
Viticulture -- Vinification -- Important Bodegas in La Rioja -- Top Wines from La Rioja -- Wine Tasting -- Winemaker's Cuisine -- Golmajerias
Pais Vasco (Basque Country)
Barcalao -- Hake -- Lobster -- Spanish Seafood -- Basque Seafood Cuisine -- Vegetables and Mushrooms -- Idiazabal -- Txakoli -- Sweet Temptations at the Cake Shop -- Sweet Treats from all over Spain
Cantabria (Cantabria)
Canned Fish and Seefood -- Fisherman's Meals -- Mountain Cuisine -- Dairy Industry -- Spanish Milk and Custard Dishes
Asturias (Asturias)
Sidra -- Cooking with Sidra -- Stews -- Sea Urchins -- Wild Salmon -- Cabrales -- Spanish Cheese -- Cakes and Cookies from Northern Spain
Galicia (Galicia)
Hearty Food for Colder Days -- Fairground Octopus -- Fish Auction -- Gooseneck Barnacles -- Mussel Farming -- Oysters -- Delicious Fish and Shellfish -- Empanadas -- Galician Beef -- Cheese -- Tarta de Santiago -- Albarino
Castilla y Leon (Castille-Leon)
Baking Bread -- Great Spanish Stews -- Sheep Farming -- Castillian Beef -- Wine Production on the Duero: Vega Sicilia -- Wine-producing Areas in Castile-Leon -- Sweet Self-indulgence
Madrid
Churros and Chocolate -- Bullfighting -- Fresh Fish -- In the Coffee House -- Cocido madrileno -- Tortilla -- Anis -- Night Without End
Castilla-La Mancha (Castile-La Mancha)
Saffron -- Garlic from La Mancha -- Hunting in Spain -- A Glance into the Hunter's Pot -- Manchego Cheese -- Honey Sweet -- La Mancha Wine
Extremadura
The Iberian Pig -- Pimenton -- Chorizo & Co. -- Spanish Sausage Specialties -- Wild Vegetables and Mushrooms -- Meat and Game Dishes
Valencia
Paella -- Rice for Every Day -- Citrus Fruit -- Cooking With Citrus Fruit -- Squid -- Fish in Spanish Cuisine -- Almonds -- Turron -- Tiger Nuts -- Wie from Utiel-Requena
Murcia
Spain's Market Garden -- Cooking With Vegetables -- Dishermen on the Mar Menor -- Delicacies with Fish -- Tomatoes -- Salads -- Figs -- Monastrell Wine
Andalucia (Andalusia)
Olive Cultivation -- Using Olive Oil -- Preserving -- Feria in Seville -- Gazpacho & Co. -- The Arabs' Culinary Legacy -- Mojama -- From the Sea to the Table -- Meat Variations -- Andalusia's Fruit Paradise -- Fruits from Spain -- Sherry -- Types of Sherry -- Wine-producing Areas in Andalusia -- Cooking with Sherry -- Brandy de Jerez -- Heavenly Temptations
Islas Canarias (Canary Islands)
Bananas -- Exotic Fruits -- Gofio -- Potatoes -- Fish from the Canary Current -- Vegetables and Meat -- Carnival time in Tenerife -- Goat Cheese -- Wine from the Vulcanoes -- Sugar and Rum -- Smoke Signals from La Palma
Summary
Spain - its cuisine is as colorful as the country is large. While to the north the traditions of the wandering herdsmen are still maintained and tracking dogs search out truffles, exotic fruits that entered the country with the Arabs flourish in the south. This Culinaria title whets your appetite to explore Spain with all your senses. It describes an incomparable panorama of cultural and culinary traditions, as well as an overview of the most important winegrowing regions of the land. Its 380 pages and more than 1,000 photographs clearly illustrate how landscape, climate, and various cultures have left their mark on the diverse cuisine of the country - from Alboraya in the Levant to Zaragoza in the north, from the omnipresent garlic mayonnaise alioli to zamburina mussels. Numerous recipes drawn from every region ensure that the fascinating reading also becomes a feast for the palate.
19.00 FD MGMT (10-316-1)
Subject
Added Author
Trutter, Marion, editor.
Beer, Günter, photographer.
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