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Spanish Cuisine : The Gourmet's Companion by Matt A. Casado (1997, Trade Paperback)

A guided tour of classic and regional Spanish cooking for travelers, chefs, and food lovers A combination restaurant companion/culinary reference, Spanish Cuisine familiarizes you with both classical Spanish cooking and the myriad regional dishes found throughout the country, from Catalu'a to the Canary Islands. Whether it2s a hardy Extremaduran faisan a las uvas (pot roasted pheasant with grapes) or a spicy calamares rellenos (Balearic stuffed squid) it tells you what it is, what2s in it, how it2s prepared, how it differs from region to region, and more. An ideal companion to take along on your next journey to Spain, as well as a valuable reference for amateur and professional cooks who2d like to add the distinctive tastes of Spain to their international repertoire, Spanish Cuisine gives you: A complete dictionary of Spanish dishes Ingredients for hundreds of classical and regional dishes, organized by course A Spanish-English glossary of cooking terms Explanations of different cooking styles and preparation methods, from region to region Descriptions of Spanish wines and liqueurs Other books in The Gourmet2s Companion Series: French Cuisine M Italian Cuisine

Intended Audience
Trade
Lc Classification Number
Tx723.5.S7c3567 1997
Table of Content
SPANISH AND PORTUGUESE DISHES, BY COURSE. Tapas-Snacks. Entremeses-Appetizers. Ensaladas-Salads. Sopas-Soups. Pescados y Mariscos-Seafood. Huevos-Eggs. Arroz-Rice. Pastas-Pasta. Legumbres y Verduras-Vegetables. Guisos, Ollas, Potajes, y Pucheros-Stews. Aves-Poultry. Carnes-Meats. Caza-Game. Postres, Frutas, y Nueces-Desserts, Fruits and Nuts. Quesos-Cheese. Pan y Pasteleria=Breads and Pastry. Salsas-Sauces. Condimentos, Hiebas, y Especias-Condiments, Herbs and Spices. Vinos-Wines. Bebidas y Refrescos-Beverages and Refreshments. SPANISH FOOD AND BEVERAGE VOCABULARY. Spanish Pronunciation Key.
Copyright Date
1997
Lccn
96-015478
Dewey Decimal
641.5946
Dewey Edition
20

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