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