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Abstract: 1080 recetas de cocina ha sido el libro con el que tres generaciones de espanoles ham aprendido a cocinar. Entre la numerosa y en algunos casos excelente bibliografia que ha ido apareciendo a lo largo del pasado siglo, el libro de Simone Ortega se ha convertito en el recetario mas utilizado por todo tipo de personas: hombres y mujeres, aprendices y expertos.

Abstract: La cucina spagnola è un mondo culinario vastissimo e di grande personalità, in cui s'incontrano e s'intrecciano culture molto diverse. Questo libro ha l'ambizione non solo di far conoscere e provare tutto (o quasi) ciò che si gusta e si cucina in Spagna, dalla Catalogna alle Baleari, dai Paesi Baschi a Siviglia, dall'Estremadura ai Pirenei, ma di raccontarne la storia, dalle origini - si parla di tremila anni fa - a oggi attraverso l'intreccio delle civiltà e culture autoctone con quel ...; [Read more...] La cucina spagnola è un mondo culinario vastissimo e di grande personalità, in cui s'incontrano e s'intrecciano culture molto diverse. Questo libro ha l'ambizione non solo di far conoscere e provare tutto (o quasi) ciò che si gusta e si cucina in Spagna, dalla Catalogna alle Baleari, dai Paesi Baschi a Siviglia, dall'Estremadura ai Pirenei, ma di raccontarne la storia, dalle origini - si parla di tremila anni fa - a oggi attraverso l'intreccio delle civiltà e culture autoctone con quelle gradualmente introdotte, in una vicenda appassionante di tecniche, prodotti, ingredienti e scoperte dove ogni volta il nuovo si trasformava in tradizione e, a sua volta, incontrava e si mescolava con quanto si affacciava per la prima volta sulla scena del territorio e della tavola. L'affresco che ne deriva ha il passo della Storia e il sapore di un ricettario, una guida nel passato e nel presente capace di soddisfare tutte le curiosità e tutti i gusti, dal più semplice al più complesso e raffinato

Abstract: When Sam and Eddie Hart opened Barrafina, their tapas bar and restaurant in London's Soho, they had no idea how successful it would be. Now, alongside their head chef Nieves Barragan Mohacho, the brothers have created this book to share with you the secret to their success: their food!

Gutsy, fresh, sometimes delicate, sometimes hearty, these 120 recipes with step-by-step instructions are ideal for home cooks, and include:

- Sharing plates. Enjoy fried pimientos de Padron, salt cod f ...; [Read more...] When Sam and Eddie Hart opened Barrafina, their tapas bar and restaurant in London's Soho, they had no idea how successful it would be. Now, alongside their head chef Nieves Barragan Mohacho, the brothers have created this book to share with you the secret to their success: their food!

Gutsy, fresh, sometimes delicate, sometimes hearty, these 120 recipes with step-by-step instructions are ideal for home cooks, and include:

- Sharing plates. Enjoy fried pimientos de Padron, salt cod fritters or delicias
- Tortillas and paellas. Discover how to cook classic dishes perfectly.
- Roast and braised meat. Try your hand at rabbit stew or, for special occasions, a suckling pig.
- Desserts. Indulge in tempting chocolate and almond tarts and the classic Crema Catalana.

The perfect inspiration for anyone looking to try their hand at Spanish cuisine, Barrafina is the cookbook your kitchen has been waiting for!

Abstract: Clarita is the doyenne of Spanish/Cuban cuisine in Florida and throughout the U.S. She continues to sprinkle her instructions with charming anecdotes, and countless down-to-earth pointers while offering authentic recipes for Spain's most famous dishes! The result is a truly complete book of SpanishCuban home cooking, a practical and convenient guide for the novice and experienced cook alike.

Abstract: Cooking of Spain and Portugal is more than a cookbook, but an in-depth venture into the region and the people from which the cuisine originates. This book takes a recipe like garlic soup (sopa de ajo) and explains the simplicity of the ingredients with a picture of the dish. These Time-Life Foods of the World Books are narrative cookbooks, which means that along with the scrumptious easy-to-duplicate recipes, comes a history of the country and the way they eat, peeks into family life, ...; [Read more...] Cooking of Spain and Portugal is more than a cookbook, but an in-depth venture into the region and the people from which the cuisine originates. This book takes a recipe like garlic soup (sopa de ajo) and explains the simplicity of the ingredients with a picture of the dish. These Time-Life Foods of the World Books are narrative cookbooks, which means that along with the scrumptious easy-to-duplicate recipes, comes a history of the country and the way they eat, peeks into family life, maps of the area, and amusing anecdotes from real people about the foods of the country and how they are eaten and prepared.

Abstract: Cooking of Spain and Portugal is more than a cookbook, but an in-depth venture into the region and the people from which the cuisine originates. This book takes a recipe like garlic soup (sopa de ajo) and explains the simplicity of the ingredients with a picture of the dish. These Time-Life Foods of the World Books are narrative cookbooks, which means that along with the scrumptious easy-to-duplicate recipes, comes a history of the country and the way they eat, peeks into family life, ...; [Read more...] Cooking of Spain and Portugal is more than a cookbook, but an in-depth venture into the region and the people from which the cuisine originates. This book takes a recipe like garlic soup (sopa de ajo) and explains the simplicity of the ingredients with a picture of the dish. These Time-Life Foods of the World Books are narrative cookbooks, which means that along with the scrumptious easy-to-duplicate recipes, comes a history of the country and the way they eat, peeks into family life, maps of the area, and amusing anecdotes from real people about the foods of the country and how they are eaten and prepared