La Cocina de Mamá: The Great Home Cooking of Spain by Penelope Casas

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  • The good woman's chicken (Pollo a la buena mujer)

    • lync on April 26, 2020

      This is delicious. Didn't have mushrooms; didn't miss them. Bought too many oranges during the pandemic; 3 got mold on the rind. What to do? This was wonderful use of a bunch of need to be saved oranges. Don't bother with the juice and whole pieces split. Just cut out the core ripe parts, and squeeze out the juice of the pulp close to the rind. Used orange liquor rather than brandy. Finished off with small potatoes, pre-cooked in microwave for 3 minuted and added to the chicken for the last 15 minutes. Topped with fried, sliced zucchini.

  • Chorizo, tomato, and pasta stew (Andrajos con chorizo)

    • lorloff on December 18, 2016

      This is a delicious recipie! We used canned manzano tomatoes and turkey chorizo from the local farmer's market. The recipie used water and stock interchangeably so I used organic chicken stock. We had black bean fettuccini it worked out great. This came together really easily and will be a really good weekday option.

    • twoyolks on January 10, 2017

      I wasn't a big fan of this. It's a bit greasy and weirdly sweet from the tomatoes. The large pieces of pasta are hard to eat.

  • Cándida's stewed chicken with potatoes (Pollo de corral de Cándida Acebo)

    • twoyolks on February 23, 2015

      The predominant flavor here is of the red pepper which, to me, is a negative.

  • Baked rice (Arroz al horno)

    • twoyolks on January 17, 2013

      This was a somewhat plain baked rice dish. It did seem a bit of a waste of saffron.

  • Saturday's rice with shrimp and chorizo from Ramón's mother (Arroz del sábado de la madre de Ramón San Martin)

    • twoyolks on February 23, 2015

      This is closest to a Spanish version of jambalya but it is also very good. It's not as complicated as most paella, is rather fast to cook, and has a lot of great flavor. In the future, I'd add more chorizo as I really like the chorizo. I used shrimp stock in place of the fish stock and it worked well.

  • Pork tenderloin in orange sauce (Lomo de cerdo asado a la naranja)

    • twoyolks on May 26, 2015

      The orange sauce reduced very nicely in the oven and caramelized a bit. It was quite tasty. However, the length of time to cook the pork was way too long leading it to be very over cooked.

  • Escarole, tomato, anchovy, and black olive salad with xató dressing (Ensalada con salsa xató)

    • br22 on July 26, 2014

      This combination of flavors is exceptional. The dressing, olives and tomatoes are a wonderful foil for, and cover the slight bitterness of, the escarole. The combination is so successful that I'm going to try making it a chopped salad with the tomatoes on top. I put the anchovies in the dressing and pulsed them up rather than adorning the top of the salad with them. Delicious.

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  • ISBN 10 0767912225
  • ISBN 13 9780767912228
  • Published Apr 01 2005
  • Format Hardcover
  • Page Count 308
  • Language English
  • Countries United States
  • Publisher Broadway Books (A Division of Bantam Doubleday Dell Publishing Group Inc)
  • Imprint Broadway Books (A Division of Bantam Doubleday Del

Publishers Text

Long overshadowed by France and Italy, Spain has finally taken its place as a tourist destination and culinary mecca. Consider the reborn city of Barcelona, the new respect afforded Spanish wines, the popularity of tapas bars in the U.S. (even Mario Batali has opened one), and Spain's widely influential Michelin three-star chefs, Ferran Adria and Juan Mari Arzak.

For La Cocina de Mama, Penelope Casas has collected recipes from great chefs and home cooks alike in every region of Spain, all of whom have shared with her the dishes they grew up loving or cook at home today.

There are recipes for tapas, like Clams in Garlic Sauce; elegant soups and hearty one-pot meals, like Potatoes with Pork Ribs; many wonderful seafood dishes like Fish Steaks with Peas in Saffron Sauce; meat and poultry dishes, such as Pork with Orange Sauce, Rack of Lamb Stuffed with Mushrooms, and Lemon Chicken with Ginger and Pine Nuts; rice (and even a few pasta dishes); unusual vegetable preparations, including Spinach with Quince and Sesame Seeds; and desserts like Basque Apple Custard Tart. Whether of Roman, Moorish, or peasant origin, all of the dishes are appealing to today's tastes and exemplify the virtues of the Mediterranean diet - lots of olive oil, lean meats and fish, and vegetables. Sidebars throughout discuss ingredients, areas of Spain unfamiliar to most Americans, travel vignettes, and more. Now Americans can discover the unique and irresistible flavors of authentic Spanish home cooking in La Cocina de Mama.

Penelope Casas and her husband have led gastronomic tours of Spain for more than twenty years. She is a frequent contributor to The New York Times, Gourmet, Bon Appétit, Food & Wine, Fine Cooking, and Condé Nast Traveler. Casas is also a consultant and lecturer on Spain, a guest speaker at the Smithsonian Institution and the National Geographic Society, and an adjunct professor at New York University. In recognition of her efforts on behalf of Spain, the Spanish government awarded her the National Prize of Gastronomy, the Medal of Touristic Merit, and named her Dame of the Order of Civil Merit. She and her husband live in New York City.



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