The Food of Northern Spain: Recipes from the Gastronomic Heartland of Spain by Jenny Chandler

  • Anchovy, pepper and olive pincho (Gilda) (page 46)

    from The Food of Northern Spain: Recipes from the Gastronomic Heartland of Spain The Food of Northern Spain by Jenny Chandler

    • Categories: Small plates - tapas, meze; Basque
    • Ingredients: olives; guindilla peppers; salted anchovies
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  • ISBN 10 186205679X
  • ISBN 13 9781862056794
  • Published Sep 25 2005
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United Kingdom
  • Publisher Anova Books
  • Imprint Pavilion Books

Publishers Text

This sumptuous cookbook amply demonstrates why Spanish food is the new inspiration of the culinary world.

Spanish cuisine has taken the culinary world by storm, and the food of northern Spain represents the best the Iberian peninsula has to offer. These regions produce superb ingredients, which home cooks have long used to create classic dishes like Romesco and Alioli; now today's chefs have rediscovered them, bringing Spanish food new recognition.

The Food of Northern Spain offers the best of Spanish cooking, clearly and simply presenting the dishes and their ingredients. Arranged in three parts, the book first looks at how the Spanish eat, then outlines cupboard basics and the best Spanish wines to accompany the dishes. Finally, the book presents more than 150 recipes, and while each one is faithful to its origins, the author has made small, helpful adjustments for the non-Spanish cook. Enhanced with beautiful color photos of the landscape and the food, this is a fine introduction to the culinary pleasures of northern Spain.

American measures.

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