The Food Of Spain

Synopsis

One of our foremost authorities on Mediterranean, North African and Italian cooking, Claudia Roden brings her incomparable authenticity, vision and immense knowledge to bear in The Food of Spain. The award-winning author of classic cookbooks A Book of Middle Eastern Food and A Book of Jewish Food has now written a passionate and evocative book on Spanish cuisine, illustrated with gorgeous photographs that capture the colour and essence of this vibrant nation and its food.Magnificent in its span, The Food of Spain is a treasure trove of recipes that have been passed down through generations, from simple rustic tapas and delicately flavoured soups, to seafood, meat and game specialities, glorious paellas, celebratory bean dishes and exquisite desserts.  Claudia explores both the little little known and the classic dishes of Spain, travelling the length and breadth of the country, from Andalusia to Asturias, Catalonia to Galicia. And whether writing about smoky, nutty Catalan Romesco sauce, sweet and hot tender lamb stew with honey, or the iconic, emblematic national dish of Spain - saffron-perfumed Paella Valenciana - Claudia's clear, elegant and humorous voice is a reader's delight; a guide not only to delicious food but to the peoples and cultures that produced it.Both comprehensive and timeless, The Food of Spain is one of the most important books on this tremendous cuisine to appear in the last fifty years. A classic in the making, it is an essential work not only for fans of Spanish and Mediterranean food but for every serious cook and discerning armchair traveller.