The Cuisines of Spain: Exploring Regional Home Cooking
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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.
A celebration of home cooks past and present, The Cuisines of Spain is an enduring and intimate portrait of a great folk food tradition from one of the country’s most talented culinary ambassadors.
hour. The lobsters need to be alive to make the dish sublime, but they should not suffer when we kill them. Putting them in the ice water will help numb them. In a skillet, heat the ⅓ cup olive oil over high heat. Add the tomatoes, tomato paste, onions, and bell pepper and cook, stirring often, for about 10 minutes, or until the vegetables begin to soften. Decrease the heat to medium, season with salt and the sugar, and cook for about 20 minutes, or until the mixture has thickened. Pass the
for 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to wire racks and let cool in the pans. To serve, cut the cooled cakes into squares or rectangles and serve directly from the pans. FLAÓ Cream Cheese Mint Tart (Balearic Islands) Flaó is similar to American cheesecake, but the use of mint leaves and aniseeds sets it apart and makes it particularly refreshing. It calls for requesón, a fresh milk cheese, also known as Quark, and though you can easily make
better place on earth to eat seafood than La Piedra, the seafood market in Vigo. At its entrance, you can eat ostras (oysters) sold directly by fisherwomen. The area is cluttered with small bars offering the freshest clams, mussels, langoustines, centollas (female spider crabs, considered tastier than their male counterparts), and nécoras (also delectable—and expensive—crabs). Usually steamed, berberechos (cockles) are a delicious local specialty that Italian markets in North America sometimes
crossing the border into Catalonia with almost the same volume of water it will have when it joins the Mediterranean Sea. La Ribera del Ebro—the Ebro River valley—is a magnificent, fertile vegetable garden and fruit orchard, supplying the ingredients that constitute the pillars of the local cuisines. Artichokes and white asparagus from Navarra; cauliflower from La Rioja; snow peas from Aragón; and cardoon, borage, leeks, lentils, and Swiss chard, among others, common to all, are everyday
shells, discarding the shells and any mussels that failed to open. Set the meats aside. When the broth is ready, strain it through a fine-mesh sieve placed over a clean vessel and discard the contents of the sieve. Measure out 4 cups, add the saffron and 1½ teaspoons salt, and set aside. Preheat the oven to 450°F. In a large (about 15-inch) paella pan, heat the olive oil over medium-high heat. Add the pasta and cook, stirring often, for about 3 minutes, or until golden. Using a slotted spoon,