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Spain ha s a large, varied, and famous culinary heritage. The country produces a range of vegetables, seafood, poultry and meat. Spanish cheeses are extraordinary in taste, shape and history.
Today, Spanish chefs like Juan Mari Arzak, Ferran Adria, Martin Berasategui, Sergi Arola, Jose Andres, Santi Santamaria enjoy a worldwide reputation in fine, modern Spanish cuisine for their recipes that use fresh, local ingredients, and modern techniques like “foams”. Modern Spanish restaurant kitchens look more like laboratories with newly invented machines as compared with huge smoky, hot and damp kitchens with lots of cooks running around to co-ordinate production. |
In olden days, breads were baked on the premises, pates produced in the “cold” kitchen, while some of the workers smoked fish and/or meat.
The author of this richly illustrated Spanish cuisine book happens to be in love with the food and gastronomic culture of Spain.
Actually, he is one the few, if not the first American to write about Spanish food and cuisine providing recipes.
The author owns four stores featuring Spanish foods and cooking equipment. Yes, over centuries chefs developed a range of vessels to cook their recipes for best results. Paellera (the paella pan) is one that comes to mind. And there are many others, like glazed earthenware vessels. The list is long.
First the author deals with spices, the pantry and all the produce typical to each Spanish region. Some peppers, even if seeds are imported and planted in North America, simply do not taste the same. This confirms the veracity of the French notion of “terroir” (combination of soil and climate).
Contrary to common North American belief, Spanish recipes are easy to produce, but in some cases may be time-consuming.
The chapter on cocina pobre (recipes for the poor) is unique in any cookbook and much welcome. These are recipes that taste great and cost little.
You don’t have to spend a small fortune to eat well, but you must buy fresh and tasty ingredients.
The author goes into details of entertianing, and provides recipes for celebrations, Valentine’s Day dinners, wine tastings, barbecue Spanish style, beach paella, picnics, tapa parties, and sweet wines.
Of all the Spanish cuisine books I have read, and I have read a few, this is the most extensive and well organized.
Highly recommended for all who enjoy tasty food and like to entertain.
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Tags: Book, Steve Winston, THE SPANISH TABLE
mtb
August 12th, 2009 at 01:37
I love spanish cuisines and wines. THe food is satisfying but not heavy. The wines are sophisticated and classy.