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    Spain: Recipes and Traditions from the Verdant Hills of the Basque Country to the Coastal Waters of Andalucia
    Unavailable
    Spain: Recipes and Traditions from the Verdant Hills of the Basque Country to the Coastal Waters of Andalucia
    Unavailable
    Spain: Recipes and Traditions from the Verdant Hills of the Basque Country to the Coastal Waters of Andalucia
    Ebook926 pages6 hours

    Spain: Recipes and Traditions from the Verdant Hills of the Basque Country to the Coastal Waters of Andalucia

    By Jeff Koehler and Kevin J. Miyazaki

    3.5/5

    ()

    Currently unavailable

    Currently unavailable

    About this ebook

    From the craggy Catalan coastline to the undulating, red-soiled hills of Andalucía, the diversity of the Spanish countryside is without rival. Its cuisine directly reflects this landscape, with each region celebrating its own ingredients and culinary traditions. In Spain, long-time Barcelona resident Jeff Koehler gathers the country's many time-honored dishes and age-old culinary customs, and distills the Spanish table down to its essence—food that is prepared simply but full of homemade flavors, and always meant to be shared.

    Each chapter is an ode to Spain's delightful kitchen, from gazpachos, salt cod, and poultry, to savory and sweet conserves. The story of the country is told through 200 recipes from classics like Shellfish Paella, Artichoke Egg Tortilla, and creamy Flan to delicacies such as Chilled Melon Soup with Crispy Jamón and Monkfish Steaks with Saffron. Dishes from Spain's leisurely multicourse meals and simple tapas alike celebrate seasonal ingredients: wild mushrooms, asparagus, and local game. Sidebars trace Spain's rich culinary traditions, taking us from ancient Moorish cities to the arid fields of the Castilian countryside, and allow us to meet the people who still, with devotion, cultivate them. Accompanying these are hundreds of evocative photos of the markets, orchards, green hills, and fishing ports from which this delicious cuisine originates.

    Add to this a thorough glossary that includes techniques such as preparing snails, using saffron, and making perfect fish stock, as well as a helpful source list. Novices and veterans of the Spanish kitchen alike will gain a deeper understanding not only of Spain's cuisine but of its culture.
    LanguageEnglish
    PublisherChronicle Books Digital
    Release dateNov 12, 2013
    ISBN9781452129549
    Unavailable
    Spain: Recipes and Traditions from the Verdant Hills of the Basque Country to the Coastal Waters of Andalucia
    Author

    Jeff Koehler

    Jeff Koehler is an American writer, photographer, traveler, and cook. His most recent book, Darjeeling: The Colorful History and Precarious Fate of the World's Greatest Tea, won the 2016 IACP award for literary food writing and the Gourmand Award for Best in the World for a tea book. Other titles include Spain: Recipes and Traditions, named one of 2013's top cookbooks by the New York Times; Morocco: A Culinary Journey with Recipes; and La Paella. His work has appeared in Saveur, Food & Wine, NPR.org, NationalGeographic.com, the Washington Post, Los Angeles Times, Afar, Fine Cooking, Tin House, and Best Food Writing 2010. After graduating from Gonzaga University, he spent four years in Africa and Asia before doing post-graduate work at King's College, London. Since 1996 he has lived in Barcelona. jeff-koehler.com @koehlercooks

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