Buku The Food of Spain - Karya Claudia Roden
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Book 5

The Food of Spain

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by Claudia Roden

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About this edition
In , and one of our foremost authorities on Mediterranean, North African, and Italian cooking, brings her incomparable authenticity, vision, and immense knowledge to bear in this cookbook on the cuisines of Spain. , another classic, is equally magnificent in its span, a cookbook that is also a history of Jewish life and settlement, told through the story of what Jews ate, and where, and why, and how they made it. Now, in , Claudia Roden applies that same remarkable insight, scope, and authority to a cuisine marked by its regionalism and suffused with an unusually particular culinary history. In hundreds of exquisite recipes, Roden explores both the little known and the classic dishes of Spain from Andalusia to Asturias, from Catalonia to Galicia. And whether she's writing about smoky, nutty Catalan Romesco sauce, Cordero a la Miel sweet and hot tender lamb stew with honey or the iconic, emblematic national dish of Spain, saffron-perfumed Paella Valenciana, her clear, elegant, humorous, and passionate voice is a reader's delight, a guide not only to delicious food but to the peoples and cultures that produced it. Both comprehensive and timeless, is one of the most important books on this tremendous cuisine to appear in the last fifty years. A classic in the making, it is an essential work not only for fans of Spanish and Mediterranean food but for every serious cook as well as discerning armchair travelers.
Details
  • Jumlah Halaman

    0

    Penerbit

    Harper Collins

  • Tanggal Terbit

    09 Apr, 2015

    Penulis
    Claudia Roden
  • Bahasa

    Indonesia

    ISBN

    SCOOPG71774

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