Spain on a Plate: Spanish Regional Cookery

by Maria Jose Sevilla

This book accompanies a 6 x 30 minute BBC TV series of the same name. It emphasises the diverse styles of cooking found in the different regions of from the exotic Islamic influence in the south to the sea-food platters of the northern Atlantic coast. Each chapter deals with a particular type of food - such as fish, meat and tapas - and has an introduction explaining traditional cooking methods and customs.

Genres: Reference

224 pages, Hardcover

First published April 9, 1992

Reviews

[David · Rating 5 out of 5]

I worked my way conscientiously through the recipes after watching the TV programmes. I especially like the fish stews. The Merluza en Salsa Verde on page 137 is especially recommended. One of the pillars of Basque gastronomy. Fish again. One should eat fish at least once a week, though not of course the rubbish served up in British fish and chip shops. I'm glad this city is so multicultural, otherwise we'd be living off chips and steak pies as they probably did until fairly recently. Luckily, I can visit the entire world, gastronomically speaking, within a two-mile radius of where I sit writing this. I love cooking adventurously, and having it appreciated. I wash up as I go along, or afterwards if I can still stand straight.