The Heritage of Spanish Cooking by Alicia Rios and Loudres March

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Notes about this book

  • DKennedy on August 07, 2015

    This is a coffee table worthy book using mainly paintings as illustrations. Recipes that have caught my eye include: Goat Cheese in Olive Oil, p. 212; Catalan Custard, p. 240; Royal Cake, p. 243; Tiger Milk Orgeat, p. 248; Rose Petal Liquor, p. 250; and of course the paella section.

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  • ISBN 10 009177442X
  • ISBN 13 9780091774424
  • Published Oct 01 1992
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Ebury
  • Imprint Ebury Press

Publishers Text

This is a celebration of Spanish culinary history, containing 150 recipes. The authors draw on old cookbooks, historic menus and oral traditions to guide the reader through the Spanish past, illuminating how history has affected the present. From Jewish and Moorish influences to the discovery, from America, of exotic new foods - tomatoes, bell peppers, potatoes and corn - that have firmly established themselves in Spanish cuisine. The recipes are all illustrated and adapted for the modern cook, and include Galician pie, gazpacho Andaluz, paella Valenciana, jumbo prawns Catalan style and Santiago almond cake.

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