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eBook The Cuisines of Spain: Exploring Regional Home Cooking ePub

eBook The Cuisines of Spain: Exploring Regional Home Cooking ePub

by Teresa Barrenechea

  • ISBN: 1580085156
  • Category: Regional and International
  • Subcategory: Cooking
  • Author: Teresa Barrenechea
  • Language: English
  • Publisher: Ten Speed Press; 1St Edition edition (November 1, 2005)
  • Pages: 352
  • ePub book: 1311 kb
  • Fb2 book: 1122 kb
  • Other: lit lrf lrf docx
  • Rating: 4.6
  • Votes: 345

Description

And that makes Teresa Barrenechea something of a pioneer. The Cuisines of Spain is first and foremost a book to read.

And that makes Teresa Barrenechea something of a pioneer. Exploring Regional Home Cooking: That's the sub-title of the book, and therein lies the magic. She calls this "following bean stews rather than political boundaries.

Spanish Traditional Cooking Techniques: Sofrito - Продолжительность: 2:15 Foods & Wines From Spain Recommended for yo. Продолжительность: 1:22.

Spanish Traditional Cooking Techniques: Sofrito - Продолжительность: 2:15 Foods & Wines From Spain Recommended for you. 2:15.

In THE CUISINES OF SPAIN, Teresa Barrenechea, one of the country's most talented culinary ambassadors, showcases her culinary heritage through over 250 recipes culled from her extensive repertoire, and from friends and fellow.

In THE CUISINES OF SPAIN, Teresa Barrenechea, one of the country's most talented culinary ambassadors, showcases her culinary heritage through over 250 recipes culled from her extensive repertoire, and from friends and fellow chefs across Spain. The famed rice dishes of Valencia, the brilliant mojos of the Canary Islands, the hearty stews and braised meats of the interior - all of the classics are here in peak form, as are many lesser-known but equally important and intriguing regional dishes.

The Science of Cooking: Every Question Answered to Perfect Your Cooking by Dr. Stuart Farrimond -Ketogenic Diet . Stuart Farrimond -Ketogenic Diet: The Perfect Ketogenic Beginners Cookbook With Quality Low Carb Recipes by Evans Johnson -The Everything Ketogenic Diet Cookbook: Includes:, Spicy Sausage Egg Cups, Zucchini Chicken Alfredo, Smoked Salmon and Brie Baked Avocado, Chocolat. and hundreds more! by Lindsay Boyers -500 Ketogenic Diet Recipes: Ultimate Ketogenic Diet

The Cuisines of Spain book.

The Cuisines of Spain book. In THE CUISINES OF SPAIN, Teresa Barrenechea, one of the country's most talented culinary ambassadors, showcases her With the world in a swoon over the gastronomic riches of Spain - from the brilliant array of its traditional tapa dishes to the daring preparations of its new generation of chefs -the timing couldn't be better for the arrival of this long-awaited cookbook.

Teresa Barrenechea, Spain’s most celebrated culinary ambassador, wrote ‘The Cuisines of Spain: Exploring Regional Home .

Teresa Barrenechea, Spain’s most celebrated culinary ambassador, wrote ‘The Cuisines of Spain: Exploring Regional Home Cooking,’ a cookbook that takes readers on a journey through Spain’s culinary history, complete with over 250 recipes.

SPANISH cuisine has been grabbing attention for a few years now, thanks to the avant-garde cooking of Ferran Adrià, the hunger for tapas and the renewed appreciation of Spanish ingredients like Serrano ham and piquillo peppers.

In THE CUISINES OF SPAIN, Teresa Barrenechea, one of the country's most talented culinary ambassadors, showcases her culinary heritage through over 250 recipes culled from her extensive repertoire, and from friends and fellow chefs across Spain

In THE CUISINES OF SPAIN, Teresa Barrenechea, one of the country's most talented culinary ambassadors, showcases her culinary heritage through over 250 recipes culled from her extensive repertoire, and from friends and fellow chefs across Spain.

Teresa Barrenechea, the author, has compiled a great list of Spanish cuisines like bread pies, warm soups, legume stews, shellfish, desserts, and much more.

The Cuisines of Spain: Exploring Regional Home Cooking. Tapas: A Taste of Spain in America. One Pot Spanish: More Than 80 Easy Authentic Recipes. Teresa Barrenechea, the author, has compiled a great list of Spanish cuisines like bread pies, warm soups, legume stews, shellfish, desserts, and much more. She divided the dishes according to the flow of the meal, which is very practical. Each recipe is explained in detail but still easy to follow.

With the world in a swoon over the gastronomic riches of Spain - from the brilliant array of its traditional tapa dishes to the daring preparations of its new generation of chefs -the timing couldn't be better for the arrival of this long-awaited cookbook. In THE CUISINES OF SPAIN, Teresa Barrenechea, one of the country's most talented culinary ambassadors, showcases her culinary heritage through over 250 recipes culled from her extensive repertoire, and from friends and fellow chefs across Spain. The famed rice dishes of Valencia, the brilliant mojos of the Canary Islands, the hearty stews and braised meats of the interior - all of the classics are here in peak form, as are many lesser-known but equally important and intriguing regional dishes. Steeped in the history of her country, Barrenechea weaves a captivating narrative of Spain's diverse peoples, landscapes, and ingredients, revealing how such forces gave rise to the food traditions that we celebrate today. Over 150 full-color photographs from Barcelona-based photojournalist Jeff Koehler and renowned food photographer Christopher Hirsheimer put Spain's culinary riches on brilliant display. With such a distinguished pairing of author and artists, THE CUISINES OF SPAIN is positioned to be one of the major cookbook releases of the year.

Comments

NiceOne NiceOne
Three Stars for the Book: The real cuisine of Spain is so wonderful but so poorly represented in cooking books and unfortunately I do not know Spanish in order to find them on the Spanish sites. The books you can find writen in English are mediocre at best or celebrating the american chefs of Spanish origin + some of their recipes translated to american taste. This one is from the first category: it does cover the regions of Spain but in a very superficial way: Butifarra recipe, a staple in Catalunia, is no where to be found and so many others 'must know' from regions south of Madrid are missing too.
One Stars for the Seller - as only used were available, I purchased one in 'good condition' - it was in Woeful condition, cover and pages falling apart, the cardboard of the cover was so used the corners were soft to bare grey cardboard - and sold at a premium price!
artman artman
Aloha, this cookbook has given me insight into paella and other Spanish rice dishes. I'm glad that Mahatma carries Valencia Rice, and I was able to find Spanish chorizo because I've gone crazy making the recipes from this book. The author describes the types of pans...paella and cazuelas...to use. I found the paella pan in World Market, and my "cazuela" is a Circulon 11" round pan with metal handles. I needed the cazuela to go into the 500 degree oven and not melt. So far the paella recipes that I've used for the two parties at my house resulted in satisfied guests, and almost no leftovers.

We were in Spain in Feb 2010, and wanted to extend our memories of that amazing country, so this cookbook allowed me to do this. Along with the Tapas book that we bought on the streets of Barcelona, we've been eating and sharing Spain with our friends.

I ordered the hardback book "used" from Amazon's sellers, and it came as described...in a mylar jacket, tight, and hardly used...great price for a $40 book. I'm a satisfied customer. Aloha
Bolv Bolv
Great book.. Looking for some extra time and my friend to come over who is married to a Spaniard and she and I will try our culinary skills on him and the kids and see how well we do.
Th book covers regions in Spain and so I hope to have time to learn a little more about the different regions through their food and research in History. I think the book will lend itself to my adventurous spirit.
Naa Naa
I have tried many of the recipes in this book and I still use it as my regular cookbook. Dishes like Dorada a la sal, Samfaina, Tarta de Santiago, Trucha a la Navarra etc, etc, etc...have just that taste from home (I am spanish). It is really easy to follow and fun to read, because every recipe starts with a comment about it, a story of the dish. It also gives you some places where you can buy those "not so easy to find" ingredients. It is also very helpful that she recomends different kind of fish for a given dish, so if you can not find a particular fish you can substitute for another one.

A GREAT find.....
Eseve Eseve
Excellect recipe book!
Gashakar Gashakar
I purchased this as a Christmas present for someone who spent his childhood in Spain and whose son who is growing up in America. I thought the photos and recipes would elicit pleasant childhood memories and provide a great introduction to the varied cuisines and regions of Spain. I wanted a book that was a pleasure to peruse and that had authentic recipes.

I have not read the book in any depth but look forward to doing so when I get a chance. My look-through revealed a book that met my expectations in a satisfying way. Beautiful photos, evocative text and authentic recipes.
Faebei Faebei
This is the only book you will need if you want to introduce your family and friends to authentic Spanish cuisine!

Enjoy!!!
Although I have travelled in Spain and loved the food there it never occured to me to cook it at home. I was recently given a copy of Ms Barrenecheca's "The Cuisines of Spain" and I'm so glad to have it. I haven't yet purchased the equipment she suggests (pg.51) the "cazuela" and a "paella" pan but if I find myself using the book enough I will. The food and location photographs are just gorgeous and had me reaching for my passport but instead I decided to just start cooking. I'm really liking the recipes, they are easy to follow and have an authentic feel to them AND the results taste good. It is interesting (to me) that I keep being attracted to the dishes from Murcia. Go figure. The two recipes I have enjoyed most so far are "Christmas Chicken" (p.242) from Extramadura which is really tasty and in my neck of the woods will be great for summer because you do it the day before, refrigerate it, then serve it at room temperature and "Baked Trout with Jamon Serrano" (p.227) from
Navarra, which is fast (high burner/hot oven) with a real nice combination of flavors. I'm looking forward to exploring this book and I suppose before I know it I'll be out shopping for "cazuela".