Details
Synopsis
The seven culinary regions of Spain are covered in this cookbook by an American expert on Spanish cuisine, including more than 400 recipes for such dishes as: pepper and eggplant pie from Navarra, oven-crisped seafood pasta from Catalunya, squid-ink paella from the southeastern coast, and many more unusual dishes from all corners of the country.
| Size | | Height: | 9.8 in | | Width: | 6.8 in | | Thickness: | 1.8 in | | Weight: | 30.1 oz |
Industry Reviews
"[T]ours Spain, region by region, investing each area with a particular gastronomic identity. Ms. Casas, a reliable authority, tour guide and cook, has gone well beyond the basics....[A] cookbook worth exploring to find the likes of merluza a la Bilbaina...or potato and chorizo stew."
New York Times - Florence Fabricant (10/23/1996)
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