- Gebundene Ausgabe: 480 Seiten
- Verlag: Knopf; Auflage: 1 (12. Oktober 1982)
- Sprache: Englisch
- ISBN-10: 0394513487
- ISBN-13: 978-0394513485
- Größe und/oder Gewicht: 16,2 x 3,1 x 24,3 cm
- Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen Alle Rezensionen anzeigen (5 Kundenrezensionen)
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Amazon Bestseller-Rang:
Nr. 656.729 in Englische Bücher (Siehe Top 100 in Englische Bücher)
- Nr. 73 in Englische Bücher > Kochen & Genießen > Regional & International > Europäisch > Spanisch
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Produktbeschreibungen
Kurzbeschreibung
400 superb recipes--a delicious gathering of the traditional cooking of Spain with new ways of using exotic seasonings and unusual combinations, plus a comprehensive survey of Spain's excellent wines and sherries.
Synopsis
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Kundenrezensionen
Die hilfreichsten Kundenrezensionen
Format:Gebundene Ausgabe
In 1982 Penelope Casas published the finest book of Spanish cookery ever. It is now in its 11th printing. Although she has written other books on the cuisines of Spain, "The Foods and Wines of Spain" has biblical standing among cooks. For her culinary expertise she has been honored by the government of Spain, but more importantly, she had built a following of gastronomes of all stripes who swear by her recipes. Their authenticity is never in question: she is an indefatigable researcher who goes back to the kitchen and discusses things with the local artists and then includes those recipes and techniques in her book. If a few of the dishes don't taste exactly as they did in Spain it is because not all the ingredients are available here. Still, Ms. Casas gives advice about reasonable substitutes, and now that serrano ham and some chorizos are allowed to be imported, such substitutions can be kept to a minimum.
The book contains not one but two recipes for garlic soup, simple to make by even beginning cooks, and highly addictive. The "arroz a banda" described is one of the more subtle and satisfying of the rice dishes; and of course there is the paella (about which Ms. Casas has written a separate book). In this volume its recipe appears a bit intimidating, but it is essentially easy to prepare if one does not think too much about it beforehand.
For those cooks who need exact formulas and pharmacy-like precision in their ingredients, this book will please them. For those who are relativists with active imaginations, the book will also satisfy by pointing them in the right direction: pork chops with prunes, duck with olives in sherry sauce, baked porgy and peppers with brandy, chicken with figs. Yum.
Format:Gebundene Ausgabe
The receipes are easy to prepare, require a minimum of ingredients and are not time consuming. Each receipe has been a hit with our family. We lived in Andalucia next to our exchange student's family, and these receipes rival Mama Rosa's cooking! Delicious!
Format:Gebundene Ausgabe
Out of the many Spanish cookbooks that I own, Foods and Wines of Spain is by far the most authentic and informative. I lived in Spain for several years, and I know the country and its cusine very well. In Penelope Casa's book you will find authentic recipes from all of Spain's diverse regions. If you want to be transported instantly to real Spanish food, this is book to own. The recipes are easy to follow and generally require common, everyday ingredients found in most kitchens. I have made many of the recipes, all with great success, and as a result, I have converted many of my friends and family to the exciting world of Spanish cooking. More than just a cook book, the author writes of the culinary history of Spain, making this a truly interesting book.
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Most authentic Spanish cookery book I have found
Having lived in Spain for several years, I have found this the most comprehensive Spanish cookery book. The dishes actually turn out tasting like food I have eaten in Spain. Lesen Sie weiter...
Am 28. März 1998 veröffentlicht
Interestiing read, good well-instructed recipes.
Very enjoyable, a good mix of culinary information and information about Spain and the auther. I don't see many general cookery books on Spanish cuisine and this one explains it... Lesen Sie weiter...
Veröffentlicht am 3. März 1998 von Catherine Odlum codlum@westnet.com
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