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La cocina de mama : the great home cooking of Spain
Casas, Penelope
Adult Nonfiction 641.5946 C
From Publishers' Weekly:
Though the plethora of tapas bars opening in cities around the country may be a step in the right direction toward popularizing Spanish cooking, it would be a grave injustice to deny Spain its culinary breadth beyond those tasty little dishes would be a grave injustice. And while paella may be the sole Spanish comfort food most Americans can name, this may soon change thanks to Casas, who leads gastronomic tours of Spain and contributes to Gourmet and other publications, leading the way with books like this. She sheds light on a country that, culinarily speaking, has taken a backseat to France and Italy, and shares recipes for creating such previously unfamiliar Spanish specialties as Octopus with Paprika in Simmered Onions, and Batter-Fried Eggplant with Honey, Mint and Sesame Seeds. Divided into nine personally narrated chapters (plus a product source guide and introductions on regional Spanish wines, cooking methods and staples), this book will satiate those who've been searching for a savant's handbook to the Spanish kitchen. Salads and sides abound, and Casas balances the remaining menu with varied meat, grain and fish recipes, many garlic-laden and tinged with red wine. Beware, though: many recipes, though drop-dead delicious, call for ample prep time (a few take two days to prepare) and plentiful patience. The end result, however, will help cooks create a worthwhile, more profound bond with both New and Old World Spanish cuisine. Color, b&w photos. (On sale Apr. 5) (c) Copyright PWxyz, LLC. All rights reserved
From Library Journal:
Casas (Delicioso!: The Regional Cooking of Spain) returns to her beloved adopted country with a new collection of delicious recipes from chefs, friends, family, and other home cooks. Although she admits that tapas are more likely to be served in bars than in mam 's kitchen, they are an integral part of Spanish food, and she begins with a mouth-watering selection of these little dishes before moving on to the various courses of a meal. Though they have been handed down through generations, many of the recipes will be new to readers. While most of these dishes are simple and hearty, representing Spanish country cooking at its best, there are some more sophisticated selections as well. Recipe head notes are readable and informative, and striking photographs of the countryside and other scenes add to the ambiance. Highly recommended. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Casas, Penelope
Adult Nonfiction 641.5946 C
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From Publishers' Weekly:
Though the plethora of tapas bars opening in cities around the country may be a step in the right direction toward popularizing Spanish cooking, it would be a grave injustice to deny Spain its culinary breadth beyond those tasty little dishes would be a grave injustice. And while paella may be the sole Spanish comfort food most Americans can name, this may soon change thanks to Casas, who leads gastronomic tours of Spain and contributes to Gourmet and other publications, leading the way with books like this. She sheds light on a country that, culinarily speaking, has taken a backseat to France and Italy, and shares recipes for creating such previously unfamiliar Spanish specialties as Octopus with Paprika in Simmered Onions, and Batter-Fried Eggplant with Honey, Mint and Sesame Seeds. Divided into nine personally narrated chapters (plus a product source guide and introductions on regional Spanish wines, cooking methods and staples), this book will satiate those who've been searching for a savant's handbook to the Spanish kitchen. Salads and sides abound, and Casas balances the remaining menu with varied meat, grain and fish recipes, many garlic-laden and tinged with red wine. Beware, though: many recipes, though drop-dead delicious, call for ample prep time (a few take two days to prepare) and plentiful patience. The end result, however, will help cooks create a worthwhile, more profound bond with both New and Old World Spanish cuisine. Color, b&w photos. (On sale Apr. 5) (c) Copyright PWxyz, LLC. All rights reserved
From Library Journal:
Casas (Delicioso!: The Regional Cooking of Spain) returns to her beloved adopted country with a new collection of delicious recipes from chefs, friends, family, and other home cooks. Although she admits that tapas are more likely to be served in bars than in mam 's kitchen, they are an integral part of Spanish food, and she begins with a mouth-watering selection of these little dishes before moving on to the various courses of a meal. Though they have been handed down through generations, many of the recipes will be new to readers. While most of these dishes are simple and hearty, representing Spanish country cooking at its best, there are some more sophisticated selections as well. Recipe head notes are readable and informative, and striking photographs of the countryside and other scenes add to the ambiance. Highly recommended. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
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