Spanish Books - Page 12

La cocina del Quijote/ The Cooking of Quijote

Lorenzo Diaz

Amazon Price: $27.61 List Price: $34.95 Usually ships in 6 to 11 days By: Alianza Editorial Amazon Marketplace: 10 new & used starting at $23.31

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Chorizos In An Iron Skillet: Memories And Recipes From An American Basque Daughter (The Basque Series)

Mary Ancho Davis

Amazon Price: $21.95 List Price: $21.95 Usually ships in 24 hours By: University of Nevada Press Amazon Marketplace: 19 new & used starting at $4.55

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Customer Reviews:
Total reviews: 2 Average rating: 3.0 of 5

Editorial Review:

Mary Ancho Davis invites everyone to join her at her mother's table as she recalls her family's personal traditions and history and shares special memories from her mother Dominga's kitchen. From huge cream puffs filled with heavy cream skimmed from the top of raw milk, to recollections of ringing the large iron triangle hanging from a tree branch outside the kitchen door, Ancho Davis offers wonderful details about life and meals on her family's Basque ranch in Chorizos in an Iron Skillet.

When Ancho Davis's mother immigrated to the United States from the Vizcaya, Spain, she brought many traditional Basque family recipes with her. Soon after arriving in the vast western landscape of Nevada, she realized that her ancestor's culinary traditions would need to be altered and adapted in her new home. No longer were standard ingredients readily available as they had been in the Old Country. Dominga also needed to adjust favorite recipes to accommodate the tastes of friends, neighbors, and ranch hands not familiar with Basque flavors.

In this charming cookbook, Mary Ancho Davis traces a clear path from Old Country traditional dishes to their modern versions as she shares her family's recipes and details the evolution of Basque cooking in America. A personal cookbook from one Basque family, Chorizos in an Iron Skillet is also an engaging cultural study of culinary traditions that spans several generations of Basque immigration to the American West.

With recipes for everything from Chicken with Chocolate and Dominga's Basque Chorizos to Dried Apricot Pie, these Basque ranch dishes presented offer a multitude of delicious ideas for down-home cooking. Illustrated with photographs from the Ancho family plus helpful advice on ingredients and cooking techniques, Chorizos in an Iron Skillet is the perfect kitchen companion designed to fill your home with the flavors and aromas of Basque cooking.

Dulces De Las Abuelas

Marina Arespacochaga

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The Real Taste of Spain: Recipes Inspired by the Markets of Spain

Jenny Chandler

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Editorial Review:

From the famous Boqueria in Barcelona to the tiny village markets of rural Spain, market life and fresh regional products are at the heart of Spanish life and cuisine. These dishes are based on the everyday foods of Spain that are central to good home cooking—plump tomatoes, fresh fish and vegetables, ripe fruits, tasty cheeses, and perfectly cured meats. With more and more people trying to eat a varied and healthy diet, this illustrated cookbook and reference combines this demand with Spain's ever-increasing popularity. Jenny Chandler has divided the book by the stalls of the local market: shellfish and fresh fish, poultry and game, meat, cereals and legumes, olives and spices, vegetables, fruit, and dried fruits. Each section includes quick tapas, smaller dishes, and main meals. Jenny brings the vitality of the market to life with introductions to each stall and explanations of the products. She also includes traditional cooking techniques and easy variations.

Mexico a Mi Sazon/a Taste of Mexico: Recetas Vegetarianas De LA Cocina Mexicana

Kippy Nigh

Amazon Price: $12.95 List Price: $12.95 Usually ships in 24 hours By: Book Publishing Company (TN) Amazon Marketplace: 7 new & used starting at $7.62

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Customer Reviews:
Total reviews: 1 Average rating: 4.0 of 5

Vegetarian With A Mexican Flair 4 out of 5 stars.
3 of 3 people found this review helpful.

Kippy Nigh's book provides an interesting view into the healthy side of Mexican cuisine with recipes that are appealing to anyone's palate, vegetarian or not. Of course, it is written in Spanish and the measurements are metric so that may put a crimp in the ease of reading if your brain is not fine-tuned in both. There are several wonderfully easy recipes for anyone who entertains Mexican guests---agua de horchata, agua de jamaica, and yummy atoles. There are also clever recipes that incorporate tofu and chile sauces. This book was recommended to me by an expert native Mexican chef which testifies to its authenticity and "buen sabor", good flavor---the touchstone and measuring stick to a Mexican and anyone else for that matter. I recommend the book to anyone who reads Spanish and desires help in learning some of the basics of Mexican cuisine, a cuisine that rathers naturally incorporates vegetarian principles.

One Pot Spanish: More Than 100 Easy, Authentic Recipes

Penelope Casas

Amazon Price: $14.93 List Price: $21.95 Not yet published By: Sellers Publishing

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Heritage of Spanish Cooking

Alica Rios

List Price: $45.00 By: Random House Amazon Marketplace: 14 new & used starting at $3.00

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Authentic spanish recipes artistically presented 5 out of 5 stars.
1 of 1 people found this review helpful.

A wonderful collection of recipes which offers a very authentic taste of Spain while presenting the history behind each traditional dish. Large close up color photographs enable the cook to take a peek at what his final creation should look like. Delicious, flavorful, and not difficult to make, these recipes taste like old home Spain while the artistic way in which they are exhibited in this beautiful book make it a great gift idea.

Everything you wanted to know about Spanish cooking 5 out of 5 stars.
1 of 1 people found this review helpful.

Gorgeous coffee-table book. Fascinating history of Spanish cooking, when new world foods were brought to Europe and how they were incorporated into a multiple culture's way of life. Has beautiful photography, recipes and paintings from the Spanish masters.

Editorial Review:

A tribute to Old World Spanish cuisine features 150 traditional recipes for the modern cook, a history of Spanish cuisine through the ages, and a discussion of open-air cooking, Jewish and Moorish influences, and more. 25,000 first printing.

Paella, Paella

Maria & Natalia Solis Ballinger, Maria Ballinger, Natalia Solis Ballinger

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

Wonderful 5 out of 5 stars.
15 of 18 people found this review helpful.

This is a great paella recipe book. The pictures are wonderful, the recipe instructions are easy to follow, and the food selection is great. And I love that although paella is the focus of the book, there are other recipes to compliment the main course. (The sangria recipes are great!)

Beautiful Book! 5 out of 5 stars.
13 of 16 people found this review helpful.

This is a beautiful book, I have it in my living room and get compliments on it all the time. The recipes inside are even better. I never knew there were so many creative ways to make paella! This book is a must have for anyone interested in expanding their cooking horizons across the Atlantic.

Best of its kind. 5 out of 5 stars.
10 of 13 people found this review helpful.

I have found this book to be the best paella instructional material I've ever seen. It is also a value for its information on Spanish culture and for its outstanding illustrations--truly glorious photography. Altogether, a truly exceptional cookbook.

The Food of Spain and Portugal: A Regional Celebration

Elisabeth Luard

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Customer Reviews:
Total reviews: 2 Average rating: 3.5 of 5

Very Attractive book for Collectors. Not necessarily for foodies 4 out of 5 stars.
11 of 12 people found this review helpful.

`the food of spain & portugal' by Elisabeth Luard is subtitled `a regional celebration' which is actually more appropriate than calling it a `cookbook' or a `book of recipes'. This does not mean it contains no recipes. It contains quite a few, which are generally very good, but the primary objective of the book is to decorate a tabletop with a survey of the foods of the various regions of the Iberian Peninsula.

For American culinary book buyers, one may be hard pressed to justify the purchase of this book as we already have two major and four minor excellent books on the food and wine of Spain from Penelope Casas. One of these, `Delicioso!' covers Spanish dishes by region, and her first book, `The Food and Wines of Spain' covers the Spanish wine scene about as well as you can possibly want. Ms. Luard spends no time on wines except an occasional mention, especially of port and sherry.

For Portugal, there is the award winning volume, `The Food of Portugal' from leading cookbook author, Jean Anderson. Ms. Anderson makes the point in her book that there are major differences between the culinary practices of Portugal and Spain. So why do a book covering the two culinary traditions simply because they happen to be neighbors on the same peninsula. This is like doing a small book on the cuisines of (Jewish) Israel and (Christian) Lebanon because they are neighbors on the Levant, disregarding the fact that their cuisines are by necessity different due to religious background.

There are several things which are good about this book, contributing to its winning a `Best Foreign Cookery Book -UK' award from Gourmand World. The first is that in spite of its oversized pages and excellent photography and illustrations, the book lists at $29.95. This book follows my experience that the Europeans are so much better at doing pictures in books than we are on this side of the pond. The photography is gorgeous; the selected scenes are largely decorative, but quite appropriate and generally interesting in their own right. The selection of paintings and drawings is outstanding. And, every illustration has a meaningful caption. Even the double page pictures introducing a new chapter have on overleafed caption.

Spain and Portugal are treated in two different sections, and each country's recipes are presented by region. The number of recipes for Spain falls far short of the count in Ms. Casas' regional cuisines book. Ms. Casas, for example gives 43 recipes for Madrid and La Mancha while Ms. Luard gives only 22. The difference is more dramatic for the recipes from the Canary Islands where Ms. Casas gives us 20 to Ms. Luard's 5. Ms. Luard makes up for this a bit by slicing Spain into a few more regions (12) than Ms. Casas' nine (9). Ms. Luard gives us Andalusia; The Levante; The Balearics; Catalonia; The Basque Country; Galicia, Asturias, & Cantabria; Nararra & La Rioja; Aragon; Castile & Leon; La Mancha & Madrid; Extremadura; and The Canary Islands. In Portugal, Ms. Luard divides things up into Oporto & the Douro; Entre Douro e Minho; Tras-os-Montes & Alto Douro; Ribatejo; The Mountain Beiras & Beira Litoral; Estremadura & Lisbon; Alentejo; Algarve; Madeira & the Azores.

I give extra credit for the author's covering all the major Atlantic and Mediterranean islands belonging to Spain and Portugal, although I give Ms. Casas even more credit for distinguishing what it is about the cuisine of the Canary Islands which sets it off from the rest of Spain.

On recipe selection, I believe Ms. Luard has included all the important ones from both countries. She has even taken the trouble to give a recipe for a naturally yeasted sourdough bread recipe from Castile. On the other hand, there is no attempt to give a comprehensive coverage of any one kind of dish. Every major type of dish gets one exemplar and we are done.

When I read Ms. Luard's introduction, I dispaired when she said her measurements would not be exact. It turns out her instructions are about as complete as you will find in any decently written cookbook done by a non-specialist. All measurements are done by count, by cup, teaspoon, or tablespoon. There are cases, for wine, for example, where the `glass' gives the measurement. I take this to mean the amount is at the discretion of the cook.

For people who may be making a trip to both Spain and Portugal in the near future, this is a very useful book. It is also very nice for people who like to collect attractive cookbooks. It is clearly inferior to the collected works of Ms. Casas and Ms. Anderson in getting a really good picture of Iberian cuisines. The biggest missed opportunity in a book on this subject would was a good description of exactly what the difference is between Spanish and Portuguese cuisines. The only hint I could gather is the difference in former colonies, with Portugal being heavily influenced by Brazil and the spice trade with the east and it's former enclaves in India and Indonesia.

This is an attractive book with sound culinary content, but it does less than less pretty books on the same subjects. And, the author does not take advantage of her dealing with the two different cuisines in a single book.

Editorial Review:

A unique and inspirational cookery book that covers both Spain and Portugal and their huge variety of flavors, tastes and styles of cooking. Using ingredients such as fresh-water fish, mountain thyme, luscious cheeses and olives, an array of fresh fruit and vegetables, cured and fresh meats, these recipes embrace the virtues of a lifestyle that takes account of what nature has to offer. Elisabeth Luard is an expert guide, taking you through 21 regions and introducing over 200 recipes, from the saffron-rice dishes of Valencia and the noodle paellas of Catalonia to the spice cakes of Tras-Os-Montes and the elegant blancmanges of Coimbra.

Spanish Table

Marimar Torres

List Price: $17.95 By: Doubleday Amazon Marketplace: 29 new & used starting at $0.50

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

A gastronomic tour through the regions of Spain 5 out of 5 stars.
4 of 5 people found this review helpful.

In this informative volume the author presents authentic Spanish cuisine and clearly explains its many regional differences. Judging by the recipes I have tried, Ms. Torres knows not only her wines but also her food. The recipe instructions are not difficult to follow, and the ingredients called for are easily procurable on this side of the Atlantic. Authoritative and easy to use, "The Spanish Table" is a mouthwatering introduction to the richly varied cooking of a fascinating country and would be an exciting addition to your cookbook library.

If you happen to enjoy Greek food, I would also recommend "The Food of Greece," by Vilma Liacouras Chantiles.