The Food Of Spain by Claudia Roden
A richly detailed exploration of Spain’s regional cuisine that blends hundreds of authentic recipes with cultural and historical context, tracing influences from Moorish, Jewish, Mediterranean and New World traditions. It surveys tapas, rice and seafood dishes, stews, cured meats, vegetables and desserts, and emphasizes key ingredients like olive oil, saffron and wine while offering practical techniques and menus to recreate Spain’s flavors at home.
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- Nationality
- British
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- Pages
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- Original Language
- English
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