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Oct 12, 1982 | ISBN 9780394513485 Buy
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Oct 12, 1982 | ISBN 9780394513485
This classic cookbook brings more than 400 of the traditional foods of Spain—with their extraordinary range of flavors—into the home kitchen. To search out the finest Spanish recipes, Penelope Casas traveled over 25,000 miles, crisscrossing the country. Region by region, she found local cooks and discovered their secrets, often putting to paper recipes that had never before been set down. In The Foods and Wines of Spain, she brings us savory meat and fish pies from the Celtic lands of Galicia; a legendary bean dish from the coastal mountains of Asturias; the renowned romesco sauce of ground almonds and dried sweet peppers from Cataluña; paellas from the rice paddies of Valencia; simple but exquisite fish dishes from Andalucía; breads from the wheat fields of Castilla; honey-drenched pastries from Extremadura; and much more.
Penelope Casas is the author of La Cocina de Mamá, Paella!, ¡Delicioso!, Discovering Spain, and The Foods and Wines of Spain. She has written about Spanish food and travel for The New York Times, Gourmet, Saveur, and Bon Appétit. She… More about Penelope Casas
“Casas’s seminal The Foods and Wines of Spain features traditional dishes from even the most obscure Spanish villages and restaurants.” —Food & Wine “[The Foods and Wines of Spain] introduced many Americans to the cuisine that is only now getting its due.” —Los Angeles Times “For decades the only act in town if you wanted to know about authentic Spanish food.” —Huffington Post
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