The Food of Spain and Portugal: A Regional Celebration by Elisabeth Luard

  • Green olives in brine (Aceitunas aliñadas)

    from The Food of Spain and Portugal: A Regional Celebration The Food of Spain and Portugal by Elisabeth Luard

    • Categories: Chutneys, pickles & relishes; Spanish; Vegan; Vegetarian
    • Ingredients: green olives; coarse sea salt; dried thyme; fennel; lemons; garlic
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  • sgump on August 23, 2011

    Recipe for romseco sauce appears on p. 58 (but is not listed as a stand-alone item in the index).

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  • ISBN 10 1856264998
  • ISBN 13 9781856264990
  • Published Sep 30 2004
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Cathie
  • Imprint Kyle Cathie

Publishers Text

The Iberian Peninsula has a rich and varied culinary tradition. From the noodle paellas of Catalonia and the spice cakes of Tras-Os-Montes, to the saffron-rice dishes of Valencia and the elegant blancmanges of Coimbra, here is a cuisine that ranks among the world's finest. The recent emergence of a new generation of restaurant chefs - spearheaded by Ferran Adria at El Bulli - has placed the area firmly on the foodie map. Elisabeth Luard shares her unbounded knowledge and passion for the cuisine in this major new book.

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