Items related to The Food of Spain and Portugal: A Regional Celebration
A unique and inspirational cookery book that covers both Spain and Portugal and their huge variety of flavors, tastes and styles of cooking. Using ingredients such as fresh-water fish, mountain thyme, luscious cheeses and olives, an array of fresh fruit and vegetables, cured and fresh meats, these recipes embrace the virtues of a lifestyle that takes account of what nature has to offer. Elisabeth Luard is an expert guide, taking you through 21 regions and introducing over 200 recipes, from the saffron-rice dishes of Valencia and the noodle paellas of Catalonia to the spice cakes of Tras-Os-Montes and the elegant blancmanges of Coimbra.
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Review:
Elisabeth Luard is one of the best writers on Spanish food in the English language -- Time Out, November 2004
If you were to buy one book on Iberian cooking, this should be it. -- Telegraph, October 2004
It's beautifully written, lavishly illustrated... packed with the fascinating food history of these countries, as well as delectable recipes. -- Tom Parker Bowles, Mail on Sunday
Luard’s writing is elegant and her food is always excellent -- The Times
No cookery writer knows Spain better... a beautiful addition to every kitchen -- The Independent, Oct 04
a well-informed, elegantly written book... the food is gutsy and unpretentious -- Sue Lawrence, Scotland on Sunday, December 04
authentic and packed with robust flavours and sunshine... thorough and comprehensive -- Henrietta Green, the Daily Mail, December 04
From the Publisher:
If you were to buy one book on Iberian cooking, this should be it. -- Telegraph, October 2004
It's beautifully written, lavishly illustrated... packed with the fascinating food history of these countries, as well as delectable recipes. -- Tom Parker Bowles, Mail on Sunday
Luard’s writing is elegant and her food is always excellent -- The Times
No cookery writer knows Spain better... a beautiful addition to every kitchen -- The Independent, Oct 04
a well-informed, elegantly written book... the food is gutsy and unpretentious -- Sue Lawrence, Scotland on Sunday, December 04
authentic and packed with robust flavours and sunshine... thorough and comprehensive -- Henrietta Green, the Daily Mail, December 04
The Iberian Peninsula has a rich and varied culinary tradition. From the noodle paellas of Catalonia and the spice cakes of Tras-Os-Montes, to the saffron-rice dishes of Valencia and the elegant blancmanges of Coimbra, here is a cuisine that ranks among the world’s finest. The recent emergence of a new generation of restaurant chefs – spearheaded by Ferran Adria at El Bulli – has placed the area firmly on the foodie map. Elisabeth Luard shares her unbounded knowledge and passion for the cuisine in this major new book.
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- PublisherKyle Cathie Ltd
- Publication date2007
- ISBN 10 1904920632
- ISBN 13 9781904920632
- BindingPaperback
- Number of pages224
- Rating
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