The Spanish kitchen
Subtitle: regional ingredients, recipes and stories from Spain
By: Clarissa Hyman; food photography by Peter Cassidy
Contributors: Cassidy, Peter
Publisher: Interlink Books
Published: 2005
Place of publication: Northampton, Mass
Language: eng
Number of pages: 160
ISBN-13: 9781566565851; 9781566565998
Subjects: Social life and customs; Food habits; Spanish Cooking
Table of contents: title: Andalucia: Málaga raisins; title: Aragon: olives and olive oil; title: Asturias: beans; title: Basque Country: bonito del norte; title: Cantabria: anchovies; title: Castile-La Mancha: Manchego lamb and cheese; title: Castile-Leon: Morucha beef; title: Castile-Madrid: Chinchón garlic; title: Catalonia: Reus hazelnuts; title: Extramadura: pimentón de la Vera; title: Galicia: mussels; title: La Rioja: pears; title: Mallorca: black pigs and sobrassada; title: Murcia: Calasparra rice; title: Navarre: piquillo peppers; title: Tenerife: bananas; title: Valencia: oranges.