The food of Northern Spain
By: Jenny Chandler ; photography by Jean Cazals.
Contributors: Cazals, Jean.
Publisher: Pavilion
Published: 2005
Place of publication: London
Language: eng
Number of pages: 160
Subjects: Cookery, Spanish; Cookery, Spanish -- Catalonian style
Description: "Spanish cuisine has taken the culinary world by storm, and the food of northern Spain represents the best the Iberian peninsula has to offer. These regions produce superb ingredients, which home cooks have long used to create classic dishes like Romesco and Alioli; now today's chefs have rediscovered them, bringing Spanish food new recognition. The Food of Northern Spain offers the best of Spanish cooking, clearly and simply presenting the dishes and their ingredients. Arranged in three parts, the book first looks at how the Spanish eat, then outlines cupboard basics and the best Spanish wines to accompany the dishes. Finally, the book presents more than 150 recipes, and while each one is faithful to its origins, the author has made small, helpful adjustments for the non-Spanish cook. Enhanced with beautiful color photos of the landscape and the food, this is a fine introduction to the culinary pleasures of northern Spain."--From the publisher.
Notes: Map on lining papers.

Includes index.