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

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    • Categories: Chutneys, pickles & relishes; Spanish; Vegan; Vegetarian
    • Ingredients: green olives; coarse sea salt; dried thyme; fennel; lemons; garlic
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    • Categories: Soups; Spanish; Vegan; Vegetarian
    • Ingredients: stale bread; blanched almonds; white wine vinegar; white grapes
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    • Ingredients: tomatoes; country bread; wine vinegar; serrano ham; hardboiled eggs
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    • Ingredients: artichokes; spinach; serrano ham; anchovies; raisins; pine nuts; carrots; onions; celery; thyme; bay leaves; mint; Montilla wine
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    • Categories: Grills & BBQ; Main course; Spanish
    • Ingredients: pork; cumin seeds; turmeric; dried thyme; metal skewers; country bread; pimentón picante
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    • Ingredients: partridges; Seville oranges; serrano ham; whole cloves; thyme; pearl onions; dry sherry
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    • Categories: Side dish; Spanish; Vegan; Vegetarian
    • Ingredients: new potatoes; Spanish onions; tomatoes; saffron; sherry; green olives; pine nuts
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    • Ingredients: veal kidneys; sherry vinegar; pimentón; parsley; dry sherry; breadcrumbs
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    • Ingredients: fava beans; onions; serrano ham; marjoram; dry sherry; parsley
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    • Ingredients: bread flour; pimentón; parsley; oil; shrimp
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    • Ingredients: mallard duck; rosemary; thyme; bitter oranges; honey; cinnamon sticks; coriander seeds; green olives; dry sherry
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    • Ingredients: lard; caster sugar; egg yolks; lemons; all-purpose flour; ground almonds; ground cinnamon
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    • Ingredients: crabmeat; Spanish onions; saffron; Spanish brandy; bitter oranges; hard-boiled eggs; parsley; pimentón picante
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    • Ingredients: potatoes; fava beans; onions; serrano ham; artichoke hearts
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    • Ingredients: garlic; wild rabbit; saffron; tomatoes; fava beans; pimentón; paella rice; asparagus; haricots blancs
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    • Ingredients: fish steaks; fish fillets; shrimp; langoustines; garlic; bay leaves; thyme; dried fennel stalks; onions; parsley; pimentón; saffron; tomatoes; Calispera paella rice
    • Accompaniments: Alioli
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    • Categories: Rice dishes; Spanish
    • Ingredients: black beans; bay leaves; onions; carrots; pimentón; tomatoes; chicken broth; paella rice; lard; lemons; nutmeg; sheep cheese
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    • Ingredients: frog legs; white wine; lemons; thyme; seasoned flour; breadcrumbs; parsley; olive oil
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    • Ingredients: oranges; eggs; superfine sugar; ground almonds; rum
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    • Ingredients: almonds; sugar; cinnamon sticks
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Notes about this book

  • 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 1904920101
  • ISBN 13 9781904920106
  • Linked ISBNs
  • Published Jun 01 2005
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Kyle Cathie Limited

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, it is a cuisine that ranks among the world's finest. In the "Food of Spain and Portugal", Elisabeth Luard is an expert guide, taking you through 21 regions and introducing over 200 recipes that all make a virtue of simplicity and let the ingredients speak for themselves. It is this regional cuisine that has inspired a new generation of restaurant chefs, spearheaded by Ferran Adria at El Bulli and placed the area firmly on the foodie map with dishes flexible enough to accommodate new ideas and win acclaim in the sophisticated kitchens of Lisbon, Madrid and Barcelona, but which, however inventive, always reference their traditional roots. Combining stunning food images by Jean Cazals with location photography and fine art (Goya, Velazquez, Murillo), "The Food of Spain and Portugal" is as irresistible to the armchair traveller as to the cook eager to know the story behind the dishes.

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