Book offers an invaluable introduction to the infinite variety of Spanish cuisine, quintessentially Mediterranean but with Moorish and Latin-American influences. Included are traditional dishes from across the country-from garlic-sizzled prawns, Galician pork pies, and lamb braised with sweet peppers to such vegetarian dishes as spinach with raisins and pine nuts and desserts like Catalan custard.
Paella, Tapas, Zarzuela, Cocido, and some of the world's most interesting preparations for seafood, meat and vegetables. Also complete information about Spain's regional specialities and culinary history, how to buy the best at the market and how to prepare it in the kitchen. A complete Spanish-English glossary with more than 500 culinary terms; a handy conversion guide; an easy to read index to recipes and ingredients.
Delving into the culinary world, this cookbook uncovers the intriguing history and diverse flavors of deep-sea ingredients. It features a variety of recipes that highlight sustainable seafood, showcasing how to prepare and enjoy these oceanic delights. With a focus on environmental awareness, it emphasizes the importance of responsible fishing practices while inspiring home cooks to experiment with unique, ocean-inspired dishes. Each recipe is accompanied by insights into the origins and benefits of the featured ingredients, making it both informative and practical.