The Spanish Kitchen: Explore the ingredients, cooking techniques and culinary traditions of Spain, with over 100 delicious step-by-step recipes and Over 400 Photographs
by Aris, PepitaFormat: Paperback
Pub. Date: 2005-11-30
Publisher(s): Natl Book Network
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Summary
Opening with an informative introduction, Pepita describes the country's food and cooking styles.
Table of Contents
| Introduction | p. 6 |
| The Regions of Spain | p. 10 |
| The Social Context | p. 20 |
| Feast Days and Fiestas | p. 22 |
| Cooking in Spain | p. 26 |
| The Spanish Kitchen | p. 28 |
| The Olive Tree | p. 30 |
| Cheese and Dairy Produce | p. 32 |
| Vegetables of the Old World | p. 34 |
| Vegetables from America | p. 36 |
| Spices, Herbs and Flavourings | p. 38 |
| Rice and Pasta | p. 40 |
| Fresh Fish | p. 42 |
| Preserved Fish | p. 44 |
| Shellfish | p. 46 |
| Beef, Veal, Lamb and Kid | p. 48 |
| Pork | p. 50 |
| Sausages | p. 52 |
| Hams | p. 54 |
| The Barnyard | p. 55 |
| Game | p. 56 |
| Fruit and Desserts | p. 58 |
| Bread and Cakes | p. 60 |
| Wine | p. 62 |
| Soup and Eggs | p. 64 |
| Salads and Vegetables | p. 76 |
| Rice and Pasta | p. 88 |
| Fish and Shellfish | p. 104 |
| Poultry and Game Birds | p. 118 |
| Meat and Furred Game | p. 132 |
| Desserts and Baking | p. 144 |
| Index | p. 158 |
| Table of Contents provided by Ingram. All Rights Reserved. |
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