books and food books in English
food including Andalucia, Basque,
restaurants and travel guides.
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- Spain Koneman 32x28cm 488 pages colour
table sized tome by a German team of writers. Exhaustive and
illustrated. Excellent value for money. Good Spanish reference source
not as strong for actual recipes.
Taste of Spain - Domingo & Hussenot 24x31cm 250p
format book giving an insight into the food cultures of Spain. Includes
representative receipes and good photographs. Covers everything from
tapas tradition to the roast meats of Castile, bacalao, Basque
societies, Valencian rice dishes and of course wine including 'sherry'
from Jerez.You will eat better in Spain if you read this book before
book try "Essential food and drink" or "World
Bulli F. Adria
has been voted by chefs the best restaurant in the world. The El
Bulli cookbooks cover the back catalogue of their creations, which
incidentally can be sampled at the El Bulli hotel, Benazuza. They are
published in Catalan and Castilian, English versions become available
More about El Bulli cookbooks
a sign in Spain saying 'Hay Churros' at breakfast time go in and ask
'Chocolate y Churros por favor'. What will arrive is the thickest cup
hot chocolate you have ever seen with a plate of deep fried 'fritters'.
You eat this by dipping the churros in the chocolate (this is perhaps
for weight watchers). This aside, the Spanish diet of fish, olive oil,
fresh vegetables (and cigarettes!) is proving a very healthy one.
however may have some difficulties in restaurants.
Food and Drink Spain 128p 10.5x18cm colour
size book briefly explaning the Spanish cuisine. Covers eating out,
wine, regional specialities, shopping, eating cheaply (not hard in
Food - Spain 303p colour Lonely planet
pocket sized guide to spanish food. Topics covered include an
to the food culture of Spain, followed by an item by item investigation
of the spanish cuisine and its wines, along with the regional
(although the division into regions is odd, lumping Andalucia together
with Castile as "the heart of spain"). It then comes into its own with
guides to markets and restaurant areas. Nine spanish cities get a
walk" map:- Sevilla, Madrid, Cadiz, La Coruna, Santiago, Valencia,
(though oddly ignoring Barceloneta), San Sebastian and Hondarribia. The
book finishes with phrase book, culinary dictionary (40 pages) and
reading list. (On the phrase book I would argue with the desirability
using the phrase "Menu la carte" as being too likely to result in the
of "menu del dia" - the meal of the day. A simple "La carta por favor"
is much safer). I also disagree with the assertion that tipping does
exist in Spanish restaurants, but it is discretionary and its also low
level, perhaps just 5% or round up the total.
is also a "Keeping healthy" section which had me bemused at first with
talk of "dangers of losing weight". In Spain? Then I realised that this
section probably appears in all the series of books and is perhaps
at more "developing world" destinations. This section had a cut and
feel to it, having started with weight loss it drifted unannounced into
the plight of the vegetarian in Spain. I liked the comment that
chefs often believe dead pig is a vegetable".
its pocket size this is an excellent book to pack for anybody trying to
get to grips with Spain's food culture. A little of the advice is aimed
more at the US (explanations of the non existence of side orders - have
your salad as a course) but on the whole a fascinating little book to
you into the right restaurant and out of trouble and packed with little
vignettes to pass that hour waiting at the airport or station.
Food of Spain and Portugal - Elizabeth Luard
Luard moved to rural Andalucia with her young family (her passport to
attention of her neighbours) and was educated by the country people in
growing and cooking food in the local ways.
book is an introduction the foods of Spain and Portugal,
the well known dishes and including background information on travel
history. There are also dishes that the casual visitor to Spain may be
unfamiliar with, such as Trucha en gabardina, (trout in its “overcoat”
of ham) and hare with chocolate.
Cuisines of Spain - Teresa Barrenchena
Barrenchena is a Basque restaurant owner, living in the US. Following
book on Basque food, this volume covers the
of the Spanish cooking traditions, including the historical and
influences. Hundreds of recipes cover all the favourites, such as paella
and arroz negro. Well
1080 Recipes - Simone and
best selling cookbook (2 million copies sold) now translated into
Illustrated with colour line drawings and some photos. Foreword by Ferran
Adria. For Spain, what "Silver Spoon" is
for Italy. Informative on the basics, origin, season, selection,
preparation and "tricks" as well as 1080 recipes ranging across spanish
cuisines and some foreign dishes eaten in Spain, sometimes given
treatments, such as "york ham sandwich" which turns out to be pressed *
and deep fried in egg. The recipes are as clear and unfancy as the
view photographs. Originally published 35 years ago and periodically
Unusually not devided regionally, rather by the spanish courses of
cold plates, tartlets, soups, rice, pulses, potatoes and pasta,
and mushrooms, egg flans and soffles, fish and seafood, meat, poultry,
game, offal and desserts. With some menus from celebrated spanish chefs
such as the Roca brothers and Sam and Sam Clarke of
use this book!
of the above guides matched to a good general guide like "Eyewitness"
should see you well equipped for that "tapas crawl" when you hit the
Flavours of Andalucia- Elizabeth Luard
of the 1992 Glenfiddich Award for Food Book of the Year, this is my
book on Andalucian cooking, beautifully illustrated with the authors
watercolours. Drawing on her years there, the dishes are further
within Andalucia. Her recipe for broad bean and artichoke hot-pot,
a la granadina" inspired me to plant a row of globe artichokes and grow
broad beans each year to do justice to the dish. Potatoes with almonds
and saffron is another favourite as is "pepitoria de pollo", chicken
of the restaurant. Moorish cooking extending out from
into other mediteranean areas for its inspiration. Easy to cook
Patatas Bravas, pescado en adobo, pilavs, paella of course, arroz
escalivada and other staples plus lots of ideas that might be newer to
the Andalucian fan, duck with pomegranate, lomo con leche, atun con
etc. etc. Fully illustrated.
colection of recipes" Rose Gray
so well the exciting flavours and culinary traditions" Claudia Roden
i've been waiting for" Nigella Lawson
Out and BBC Good Food awards 1998
book from Moro
book from Moro, this time the emphasis is on the east Mediterranean and
their allotment in East London by the river Lea. At first glance the
look as if they were taken in the Levante, but they appear to be of
allotment gardeners! The recipes range as far west as Extremadura but
mostly the rich combinations of meat, fruit and nuts of places further
east and south.
Floyd on Spain
Floyd knows Spain better than all the countries he has covered . This
the book of the TV series in which he travelled to Galicia, the Basque
country, Catalonia, Valencia, The Balearics, Castile and Andalucia. 205
pages of recipes with a few colour illustrations, an introduction and a
chapter on the sauces, relishes and stocks used. Most of the recipes
enlivened by anecdotes from the filming of the series and his
of Spain, written with his usual infectious enthusiasm.
Spain on a plate
of classic spanish regional food from the presenter of the excellent
series. We particulary like her chicken jerez cooked in oloroso and
chicken with pine nuts and raisins. As good an introduction as any to
food of Spain.
A season in Spain
tour Spain. The book is organised around the cycle of the vine,
pruning and budbreak. Idiocyncraticaly printed in green ink. 500p.
Food & Cooking - Pepita Aris
the Spanish classics recipes with an short introduction to Spanish
- A fiesta of original regional recipes - Pepita Aris
cooking of Spain - Penelope Casas
The Book of
Cooking - Walden
Spain - Mendel
Spanishwoman's kitchen - Pepita Aris
- Penelope Casas
Cooking - Meald
of Spain - Walker
and Food in the Basque country Maria Jose Sevilla
Jose Sevilla is a representive of the Spanish food industry in London.
This book is an in depth look at that most interesting culture in the
of the Spanish penninsula. There is a saying that "in the south they
in the centre they roast and in the north, they cook ", I suspect it
a Basque who said it ! Covers the gastronomic societies, fishermen,
craftsmen, cider and farmers as well as professional chefs. A
written account of life in the Basque country, where both men and women
have a passionate interest in, and respect for, good food.
Basque Table - Barrenechea
home cooking from one of Europe's great regional cuisines.
food from the Pyrenees
The little dishes of Spain - Casas 220p
says it all really. A few hundred tapa recipes so you can make your own
Tapas - Dunlop 192p colour
beyond the beginners stage this is a book for you. So many english
books on Spanish food go over the same tired old topics, this one moves
on. Split into six regional sections that each feature a selection of
best new chefs of that area illustrated with lively and atmospheric
as well as those vital recipes. The book closes with a short list of
tapas bars to visit. The recipes include:- Tortilla with whisky sauce,
ostrich carpaccio, goats cheese with honey, tuna with ginger rice, red
pepper and anchovy tarts, clam and ham in chilli, chick peas and black
pudding, anchovy and trout caviar toasts, smoked salmon and curd cheese
on tomato confit and chicken stuffed with salmon in curry sauce.
soon "Art Food:Tapas" Maria Jose Sevilla
also "Tapas" Lissen
on where you live:-
tapas, or introductory appetizers, are easy to prepare and this
focuses on the simple recipes which don't necessarily require
to seafood, unlike some of the larger, more in-depth Spanish
Midwest Book Review (my bold emphasis).
The Foods and
Wines of Spain
of recipes from all parts of Spain. Penelope Casas is a US citizen who
has studied and travelled widely in Spain , to the extent of marrying a
Spaniard, thats what I call taking research seriously ! A slight
if your English is that it is written from a US perspective and
confuses by refering to South American rather than Spanish terminology.
The Wine and Food
Jan Read Maite Manjon Hugh Johnson
guidebook covers the cuisine, the wine, the landscape, cities and
The restaurant listings are however bound to be a hostage to fortune
as in any non annual book.
Cuisine: Europe's Last Great Culinary Secret - Colman
culture, and cuisine.
Torres of the Torres wine family writes about her native Catalan
100 authentic recipes.
Taste of Place :