Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen by Elisabeth Luard

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  • Toasted almonds (Almendras tostadas) (page 18)

    from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen Classic Spanish Cooking by Elisabeth Luard

    • Categories: Small plates - tapas, meze; Snacks; Cooking ahead; Spanish; Vegetarian
    • Ingredients: almonds; ground coriander; ground cumin; egg whites; pimentón
    show

  • Green olives with herbs and spices (Aceitunas aromatisadas) (page 20)

    from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen Classic Spanish Cooking by Elisabeth Luard

    • Categories: Dressings & marinades; Quick / easy; Small plates - tapas, meze; Cooking ahead; Spanish; Vegan; Vegetarian
    • Ingredients: green olives; garlic; thyme; Seville oranges; aniseed; sherry vinegar
    show

  • Mushrooms grilled with garlic and parsley (Setas a la parilla) (page 22)

    from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen Classic Spanish Cooking by Elisabeth Luard

    • Categories: Grills & BBQ; Small plates - tapas, meze; Spanish; Vegan; Vegetarian
    • Ingredients: garlic; dried oregano; parsley; open-cap mushrooms
    show

  • Chilli-roasted chickpeas (Garbanzos tostados picantes) (page 24)

    from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen Classic Spanish Cooking by Elisabeth Luard

    • Categories: Small plates - tapas, meze; Snacks; Spanish; Vegan; Vegetarian
    • Ingredients: dried chickpeas; chilli flakes
    show

  • Chilli potatoes (Patatas bravas) (page 26)

    from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen Classic Spanish Cooking by Elisabeth Luard

    • Categories: Small plates - tapas, meze; Spanish; Vegan; Vegetarian
    • Ingredients: floury potatoes; dried chillies; olive oil; frying oil of your choice
    show
  • Chicken livers with sherry (Higados de pollo al vino de Jerez)

    Chicken livers with sherry (Higados de pollo al vino de Jerez) (page 28)

    from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen Classic Spanish Cooking by Elisabeth Luard

    • Categories: Small plates - tapas, meze; Spanish
    • Ingredients: chicken livers; dry sherry; garlic
    show

  • Meatballs in tomato sauce (Albondigas en salsa) (page 30)

    from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen Classic Spanish Cooking by Elisabeth Luard

    • Categories: Sauces for meat; Main course; Small plates - tapas, meze; Spanish
    • Ingredients: tomatoes; red peppers; dry sherry; minced meat; breadcrumbs; bay leaves; onions; cinnamon sticks; eggs; parsley; ground cumin; ground coriander
    show

  • Chicken croquettes (Croquetas de pollo) (page 34)

    from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen Classic Spanish Cooking by Elisabeth Luard

    • Categories: Small plates - tapas, meze; Spanish
    • Ingredients: chicken stock; ground allspice; whole nutmeg; seasoned flour; eggs; fresh breadcrumbs; frying oil of your choice
    show

  • Moorish kebabs (Pinchitos Moruños) (page 36)

    from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen Classic Spanish Cooking by Elisabeth Luard

    • Categories: Dressings & marinades; Grills & BBQ; Small plates - tapas, meze; Middle Eastern; Spanish
    • Ingredients: lamb; ground cumin; ground coriander; turmeric; pimentón; skewers
    show

  • Grilled sardines (Sardinas a la parilla) (page 40)

    from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen Classic Spanish Cooking by Elisabeth Luard

    • Categories: Grills & BBQ; Small plates - tapas, meze; Spanish
    • Ingredients: fresh sardines; lemons
    show

  • Vinegar-pickled fresh anchovies (Boquerones en vinagre) (page 42)

    from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen Classic Spanish Cooking by Elisabeth Luard

    • Categories: Dressings & marinades; Small plates - tapas, meze; Spanish
    • Ingredients: fresh anchovies; garlic; sherry vinegar; flat-leaf parsley
    show

  • Frittered anchovies (Boquerones fritos) (page 44)

    from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen Classic Spanish Cooking by Elisabeth Luard

    • Categories: Fried doughs; Small plates - tapas, meze; Spanish
    • Ingredients: fresh anchovies; fine semolina; lemons; strong bread flour; frying oil of your choice
    show

  • Roast red peppers with anchovies (Pimientos asados con anchoas) (page 46)

    from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen Classic Spanish Cooking by Elisabeth Luard

    • Categories: Small plates - tapas, meze; Spanish
    • Ingredients: red peppers; salt-packed anchovies; extra virgin olive oil
    show

  • Frittered squid (Calamares a la Romana) (page 48)

    from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen Classic Spanish Cooking by Elisabeth Luard

    • Categories: Fried doughs; Small plates - tapas, meze; Spanish
    • Ingredients: squid; strong bread flour; semolina; frying oil of your choice; lemons
    show

  • Salt-grilled prawns (Gambas a la parilla) (page 50)

    from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen Classic Spanish Cooking by Elisabeth Luard

    • Categories: Grills & BBQ; Small plates - tapas, meze; Spanish
    • Ingredients: prawns; coarse salt; lemons
    show

  • Shrimp fritters (Tortillitas de camarónes) (page 52)

    from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen Classic Spanish Cooking by Elisabeth Luard

    • Categories: Fried doughs; Small plates - tapas, meze; Spanish
    • Ingredients: shrimp; pimentón; chickpea flour; parsley; frying oil of your choice
    show

  • Prawns with garlic and chilli (Gambas pilpil) (page 54)

    from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen Classic Spanish Cooking by Elisabeth Luard

    • Categories: Small plates - tapas, meze; Spanish
    • Ingredients: prawns; garlic; dried chillies
    show

  • Clams in sherry (Almejas en vino de Jerez) (page 56)

    from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen Classic Spanish Cooking by Elisabeth Luard

    • Categories: Small plates - tapas, meze; Spanish
    • Ingredients: live clams; dry sherry; parsley
    show

  • Vinegar-pickled tuna (Atún en adobo) (page 58)

    from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen Classic Spanish Cooking by Elisabeth Luard

    • Categories: Chutneys, pickles & relishes; Small plates - tapas, meze; Cooking ahead; Spanish
    • Ingredients: tuna steaks; strong bread flour; onions; carrots; parsley; bay leaves; dried oregano; black peppercorns; sherry vinegar
    show

  • Seafood salad (Ensalada de mariscos) (page 60)

    from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen Classic Spanish Cooking by Elisabeth Luard

    • Categories: Dressings & marinades; Salads; Small plates - tapas, meze; Spanish
    • Ingredients: cooked mixed seafood; spring onions; red peppers; flat-leaf parsley; sherry vinegar
    show

  • Chilled tomato and garlic soup (Gazpacho) (page 66)

    from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen Classic Spanish Cooking by Elisabeth Luard

    • Categories: Soups; Appetizers / starters; Cooking ahead; Spanish; Vegan; Vegetarian
    • Ingredients: tomatoes; green peppers; cucumbers; day-old bread; wine vinegar; garlic
    show

  • White gazpacho (Ajo blanco) (page 68)

    from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen Classic Spanish Cooking by Elisabeth Luard

    • Categories: Soups; Appetizers / starters; Cooking ahead; Spanish; Vegan; Vegetarian
    • Ingredients: blanched almonds; white grapes; day-old bread; garlic
    show

  • Soup with beans and greens (Caldo gallego) (page 70)

    from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen Classic Spanish Cooking by Elisabeth Luard

    • Categories: Soups; Appetizers / starters; Spanish
    • Ingredients: turnips; potatoes; green cabbage; dried haricot beans; pork lard
    show

  • Shellfish soup with sherry (Sopa de mariscos con vino de Jerez) (page 72)

    from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen Classic Spanish Cooking by Elisabeth Luard

    • Categories: Soups; Appetizers / starters; Spanish
    • Ingredients: saffron; shellfish; pimentón; dry sherry; onions; carrots; parsley; bay leaves; black peppercorns; serrano ham; lemon zest; garlic; soup fish
    show

  • Garlic soup (Sopa de ajo) (page 76)

    from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen Classic Spanish Cooking by Elisabeth Luard

    • Categories: Soups; Appetizers / starters; Spanish
    • Ingredients: garlic; pimentón; chicken stock; eggs; country bread
    show

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  • ISBN 10 1840729996
  • ISBN 13 9781840729993
  • Linked ISBNs
  • Published Apr 08 2006
  • Format Hardcover
  • Page Count 332
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint MQ Publications Ltd

Publishers Text

Over 100 traditional Spanish recipes have been collected in this outstanding volume by renowned food writer Elisabeth Luard. Using only the freshest ingredients Elisabeth gives us an extensive variety of authentic dishes from all regions of Spain, including gazpacho, meatballs in tomato sauce, chickpea and chorizo tortilla, seafood paella and a selection of hearty fish and meat stews. During the years that Elisabeth lived in the Andalusian region of Spain she always kept a sketchbook of scenes of the Spanish countryside and of her favourite dishes - these have been faithfully reproduced in "Classic Spanish Cooking".

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