The Food of Spain: A Journey for Food Lovers by Jane Lawson and Vicky Harris

  • Garlic prawns (Gambas al ajillo)

    from The Food of Spain: A Journey for Food Lovers The Food of Spain by Jane Lawson and Vicky Harris

    • Categories: Appetizers / starters; Small plates - tapas, meze; Entertaining & parties; Spanish
    • Ingredients: prawns; garlic; spring onions
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Notes about Recipes in this book

  • Meatballs (Albóndigas)

    • treay on November 25, 2024

      That was a delicious comfort dinner. The meatballs dish is a very traditional dish that every household tend to make adding their own ingredients. This one has quite a bit of spices (introduced in Spain by the Moors) added to the mince, and the meatballs could also be eaten without the sauce and still be very tasty. The tomato based sauce was very nice but needed a bit of something, so I added some grated dark chocolate and butter to thicken up. The result was amazing.... Here served with mushroom orzotto.

  • Potato omelette (Tortilla)

    • Totallywired on November 07, 2018

      Always delicious and satisfying, an easy weeknight meal on its own or with any side. Really need to control fat portion to ensure non-greasy texture.

  • Valencian peas (Guisantes a la Valenciana)

    • Totallywired on November 07, 2018

      Good flavour, slightly overcooked - reduce cooking time.

  • Drunken cakes (Bizcochos borrachos)

    • treay on November 14, 2024

      Basically a very light sponge soaked with syrup and sweet sherry and served with vanilla ice-cream. Yum yum!

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  • ISBN 10 1741960355
  • ISBN 13 9781741960358
  • Published Jun 01 2008
  • Format Paperback
  • Page Count 296
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

"The Food of Spain" gives you the real taste of a country that has an intense passion for its food, wine and time-honoured culinary traditions. Join our journey from the tapas bars of Madrid to the home kitchens of Granada, through to the markets of Barcelona, and the fine-cuisine restaurants of San Sebastian, and discover the food that defines today's Spanish cooking: garlic mushrooms and chorizo with cider, a saffron-infused seafood paella, or deliciously rich crema catalana. Each recipe is photographed as it is made, and is accompanied by useful hints and ingredients. Beautiful photographs shot in Spain show how to choose the best produce: from market-fresh Mediterranean vegetables and seafood, to meats and a wealth of herbs, spices and condiments.To partner the recipes, there are special features on many of the food ideas that encompass the Spanish way of life. A glossary helps you identify and source your ingredients and offers helpful tips on substitution.

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