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The food of Northern Spain

著者: Jenny Chandler; Jean Cazals
出版: London : Pavilion, 2005.
エディション/フォーマット:   book_printbook : English
データベース:WorldCat
概要:
"Spanish cuisine has taken the culinary world by storm, and the food of northern Spain represents the best the Iberian peninsula has to offer. These regions produce superb ingredients, which home cooks have long used to create classic dishes like Romesco and Alioli; now today's chefs have rediscovered them, bringing Spanish food new recognition. The Food of Northern Spain offers the best of Spanish cooking, clearly  続きを読む
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ドキュメントの種類: 図書
すべての著者/寄与者: Jenny Chandler; Jean Cazals
ISBN: 186205679X 9781862056794
OCLC No.: 60611665
注記: Includes index.
物理形態: 160 pages, [28] pages of plates : color illustrations, color map ; 29 cm
コンテンツ: The Background --
The Storecupboard and cellar --
Soups and starters (appetizers) --
Salads and vegetable dishes --
Salad and vegetable dishes --
Rice and pulses --
Fish and shelfish --
Poultry, meat and game --
Sauces and seasonings --
Desserts.
責任者: Jenny Chandler ; photography by Jean Cazals.

概要:

"Spanish cuisine has taken the culinary world by storm, and the food of northern Spain represents the best the Iberian peninsula has to offer. These regions produce superb ingredients, which home cooks have long used to create classic dishes like Romesco and Alioli; now today's chefs have rediscovered them, bringing Spanish food new recognition. The Food of Northern Spain offers the best of Spanish cooking, clearly and simply presenting the dishes and their ingredients. Arranged in three parts, the book first looks at how the Spanish eat, then outlines cupboard basics and the best Spanish wines to accompany the dishes. Finally, the book presents more than 150 recipes, and while each one is faithful to its origins, the author has made small, helpful adjustments for the non-Spanish cook. Enhanced with beautiful color photos of the landscape and the food, this is a fine introduction to the culinary pleasures of northern Spain." -- from the publisher.

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