Beschreibung
Produktdetails
Format
ePUB
Kopierschutz
Ja
Family Sharing
Ja
Text-to-Speech
Ja
Erscheinungsdatum
13.07.2018
Verlag
Grub StreetSeitenzahl
160 (Printausgabe)
Dateigröße
25736 KB
Sprache
Englisch
EAN
9781911621621
Capture the vibrant flavors of southern Spain with this award-winning cookbook featuring recipes from each of Andalucia's 8 provinces.
Acclaimed food writer Elisabeth Luard offers a personal, geographical and culinary tour of Andalucia in this beautifully illustrated cookbook. Along with mouthwatering recipes, Luard describes how the geography and history of the region have influenced its culinary traditions-and intriguing combination of hearty peasant fare and delicate seasonings that are a legacy of Moorish invasions.
Each province draws on its own magnificent natural larder, and the recipes, such as hot gazpacho from Huelva, salt cod with potatoes and peppers from Jaén, pork and beans with chard from Seville and chickpea and wheat soup from Almería, reflect this diversity. Having lived in the area for several years, Luard interweaves personal memories with a wealth of cultural and historical information. The text is accompanied by the author's own watercolors of dishes and scenes of Andalucian life.
Winner of the Glenfiddich Award for Best Food Book
Acclaimed food writer Elisabeth Luard offers a personal, geographical and culinary tour of Andalucia in this beautifully illustrated cookbook. Along with mouthwatering recipes, Luard describes how the geography and history of the region have influenced its culinary traditions-and intriguing combination of hearty peasant fare and delicate seasonings that are a legacy of Moorish invasions.
Each province draws on its own magnificent natural larder, and the recipes, such as hot gazpacho from Huelva, salt cod with potatoes and peppers from Jaén, pork and beans with chard from Seville and chickpea and wheat soup from Almería, reflect this diversity. Having lived in the area for several years, Luard interweaves personal memories with a wealth of cultural and historical information. The text is accompanied by the author's own watercolors of dishes and scenes of Andalucian life.
Winner of the Glenfiddich Award for Best Food Book
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