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Spanish Food
Spanish Food
Author: Elizabeth Cass
This book is intended to give a general idea of the principles of Spanish cooking. Spain is rich in recipes handed down by word of mouth from one generation to another.
ISBN: 134690
Publication Date: 1957
Pages: 328
  • Currently 5/5 Stars.

5 stars, based on 1 rating
Publisher: The Cookery Book Club, Great Britain
Book Type: Hardcover
Members Wishing: 0
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Contains a lot of good info about this cuisine - Historical facts; regions and their dishes; herbs, flavorings, oils, etc. indigenous to this cuisine; and explanations concerning the particular recipes, their ingredients and other data, including region of origin. Sampling of recipes: Sopa De Pan Con Gambas (bread soup with prawns); Bacalao Con Patatas (dried cod with potatoes); Lacon Con Grelos (salted pork and white cabbage); Habas Catalana (Catalan broad beans); Pipirrana Jaenera Con Jamon Serrano (fish salad with ham sauce); Roscon De Boniatos (Sweet Potatoes dessert); Roscos (cookies, or as this English cookbook has it, biscuits); Flan De Pascuas (Easter tart).