by Clarissa Hyman (Author), Clarissa Hyman (Author), Peter Cassidy (Photographer)
Spanish food has been shaped by many influences, amongst them Roman, Arabic and Jewish. There are many common threads within the cooking of Spain, from salt cod to saffron and yet the sense of regional identity and separatism remains strong in the many provinces and is proudly reflected in the cooking. Each chapter highlights a different ingredient or ingredients from a different region of Spain. The introductory narratives tell the story in terms of culture, history, cultivation, tradition and context and above all bring the products to life by talking to the producers themselves.
Format: Hardcover
Pages: 160
Edition: First Edition
Publisher: Conran
Published: 15 May 2005
ISBN 10: 1840913835
ISBN 13: 9781840913835