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Laddar... The Food of Spain (urspr publ 2012; utgåvan 2011)av Claudia Roden
VerksinformationThe Food of Spain av Claudia Roden (2012)
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Gå med i LibraryThing för att få reda på om du skulle tycka om den här boken. Det finns inga diskussioner på LibraryThing om den här boken. A beautiful and useful addition to any cookbook shelf (it's on my wishlist now), The Food of Spain covers Spanish cuisine in detail. It opens with chapters on how Spain's history and geography influenced the cuisine of its various regions, but recipes aren't neglected, either. I tried two recipes from this book, a Castilian spinach and chickpea soup, and samfaina, a Catalonian dish similar to a ratatouille, but with more garlic. Both choices were influenced by the produce I had on hand, and by the fact that it's been too hot to try something more elaborate. They were both delicious. There are a few dishes that might be difficult to reproduce (quail and woodcock aren't staples in any supermarket I visit), but most of the recipes call for ordinary ingredients that are readily available. A few other recipes I plan to photocopy and try later include Meatballs in Almond Sauce, Duck with Pears and one of the seafood paellas.
Roden’s ambitious ‘Food of Spain’ is a success
Presents hundreds of recipes from the different regions of Spain, from Andalusia to Galicia, and provides a guide to the peoples and cultures that develop the different cuisines. Inga biblioteksbeskrivningar kunde hittas. |
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Google Books — Laddar... GenrerMelvil Decimal System (DDC)641.5946Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Europe Spain, PortugalKlassifikation enligt LCBetygMedelbetyg:
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The education provided was paramount for me. The recipes are frequently daunting. The author is very accommodating and inventive with substitutions for difficult ingredients and suggestions for adapting techniques to American kitchens. I did try a few of the recipes and a couple of the easy ones have become standbys for me. One of these is the potato omelet, which Ms. Roden says is difficult. It's now a breakfast staple.
Ms. Roden is an enthusiast about adding alcohol of various kinds to many if not most dishes. Wine, sherry, brandy, and rum are ubiquitous, with even ouzo making an appearance, There are too many of these recipes to make this a useful cookbook for me, but it looks great on my coffee table. ( )