The Cuisines of Spain : Exploring Regional Home Cooking [A Cookbook]

From the array of its traditional tapas to the daring preparations of its new generation of chefs, Spain has captivated the world with its gastronomic riches. In The Cuisines of Spain, Teresa Barrenechea showcases her heritage through more than 250 recipes culled from her extensive repertoire, and from friends and fellow chefs across Spain. The famed rice dishes of Valencia, the piquant mojos of the Canary Islands, the hearty stews and braised meats of the interior–all of the classics are here in definitive form, as are many lesser-known but equally important and intriguing regional dishes. Barrenechea weaves a captivating narrative of Spain’s diverse peoples, landscapes, and ingredients, revealing how the forces of geography, culture, and politics gave rise to the food traditions that we honor today. More than 100 photographs from Barcelona-based photojournalist Jeffrey Koehler take readers to the fields, markets, wharves, and kitchens of the provinces, and the renowned work of Christopher Hirsheimer puts Barrenechea’s recipes on brilliant display.

With the world in a swoon over the gastronomic riches of Spain - from the brilliant array of its traditional tapa dishes to the daring preparations of its new generation of chefs -the timing couldn't be better for the arrival of this long-awaited cookbook. In THE CUISINES OF SPAIN, Teresa Barrenechea, one of the country's most talented culinary ambassadors, showcases her culinary heritage through over 250 recipes culled from her extensive repertoire, and from friends and fellow chefs across Spain. The famed rice dishes of Valencia, the brilliant mojos of the Canary Islands, the hearty stews and braised meats of the interior - all of the classics are here in peak form, as are many lesser-known but equally important and intriguing regional dishes. Steeped in the history of her country, Barrenechea weaves a captivating narrative of Spain's diverse peoples, landscapes, and ingredients, revealing how such forces gave rise to the food traditions that we celebrate today. Over 150 full-color photographs from Barcelona-based photojournalist Jeff Koehler and renowned food photographer Christopher Hirsheimer put Spain's culinary riches on brilliant display. With such a distinguished pairing of author and artists, THE CUISINES OF SPAIN is positioned to be one of the major cookbook releases of the year.

Library Journal

Barrenechea (The Basque Table) was the chef of Marichu, a favorite Spanish restaurant in New York City for 13 years, but she has returned to her native country and lives in Madrid. Her impressive new book is a thoroughly researched guide to the regional cooking of Spain, with more than 250 recipes. She begins with a history of Spain and an introduction to the various regions, followed by The Spanish Kitchen, a glossary of essential ingredients and equipment. The recipes begin, of course, with tapas, ranging from Madrid's favorite Patatas Bravas (Fiery Potatoes) to Andalusian Sizzling Garlic Shrimp. There are separate chapters on cold soups and warm ones, rice dishes, and vegetable first courses, along with entr es, desserts, and beverages; each recipe includes provenance and culinary background, as well as suggestions for substitutions and variations. There are striking photographs of landscapes, seascapes, and street scenes, as well as of the food, and the book concludes with a source guide and a lengthy bibliography. Highly recommended. Copyright 2005 Reed Business Information.