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    RecipesManiac.com   >   National + Regional Cookbooks   >   Mediterranean   >   Spanish

       
     

    How to Cook dishes from Spain


    Spain Spain is country with a mixed and complex heritage and Spanish cooking reflects this fact. While Spain is a Mediterranean country, and many Spanish dishes owe much to this, Spanish food also includes native foods imported into the country from Spain's former colonies in the New World such as beans, peppers, potatoes and tomatoes. Other Spanish dishes draw on the countries Jewish and Moorish heritage - it was worth remembering that much of Spain was ruled by the Moors for more than seven hundred years. Even the Reconquista (the Christian reconquest of the Iberian pennisula from Muslims) has left its traces in Spanish cuisine - pork is popular in Spanish food, and historically was a political statement of Christian identity because it was not eaten by Jews or Muslims.

    The most important ingredient in Spanish cooking is olive oil, which is unsurprising when you consider the fact that Spain produces almost half of the world's olives. However, in the North of Spain, butter and lard are also used.

    Other characteristics of Spanish food, include the widespread use of garlic and onions, the serving of bread and wine with most meals, and the consumption of fruit or dairy products as desserts. One particularly well-known Spanish custom is the serving of small appetizers ("tapas") with drinks.

    Some popular Spanish recipes and dishes include:
    • Calamares - Fried squid.

      Calamares

    • Chorizo - A spicy sausage made from fatty pork seasoned with chili and paprika. There are two varieties: hot ("picante") and sweet ("dulce"). Most varieties can be eaten cold, although there are regions of Spain which produce varieties that need further cooking. Chorizo is not only eaten on its own, but is also used as an ingredient in other dishes.

    • Fabada Asturiana - A bean stew that also contains black blood sausage ("morcilla"), chorizo and pork, and which is flavored with saffron and other seasonings.

    • Gazpacho - A cold vegetable soup that is particularly popular in hotter areas such as Andalusia. Traditionally gazpacho was made stale bread, garlic, olive oil, salt and vinegar, but today, bell pepper and tomato are also often added. There is also a variant called gazpacho manchego which is served warm, and that includes meat (often rabbit) and mushrooms, and is more like a stew than a soup.

    • Jamón serrano - Dry-cured ham.

    • Marmitako - A fish stew made with onions, pimentos, potatoes and tomatoes.

    • Olla Podrida - A rich stew with bacon, poultry or game, ham, meats and vegetables.

    • Paella - A rice dish originally from Valencia. The main ingredients are rice, saffron and olive oil, and the dish is usually garnished with meat or seafood, and vegetables.

      Preparing Paella: This example contains peas, chicken, shellfish and calamari

    • Pescaíto Frito - Marinated fish, battered and fried.

      Pescaíto Frito

    • Tortilla de patatas - An onion and potato omelette.


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    Instant Pot for Two Cookbook: 250 Amazing Instant Pot Recipes for 2

    By Shon Brooks

    CreateSpace Independent Publishing Platform
    Paperback (138 pages)

    Instant Pot for Two Cookbook: 250 Amazing Instant Pot Recipes for 2
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    Product Description:

    How often you find yourself looking for new and interesting recipes to prepare for your loved one? Wouldn't you like to have a cooking journal at hand that can provide some awesome and amazing recipes to make for your loved one?

    Well, you don't need to search anymore!

    The perfect cookbook is here! We've developed it just for you!

    Don't worry! It's not a regular cookbook! It's much more than that: it's an instant pot cookbook full of recipes just for you two!

    You have the best instant pot recipes ever adjusted for only 2 servings available for you at all time!

    The Cookbook includes recipes for:

    • Breakfast
    • Main Dishes
    • Side Dishes
    • Snacks
    • Desserts

    All recipes include:

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    • Ingredient list
    • Cook/Prep Time

    You don't have to calculate your servings anymore when you want to make something tasty for you and your special someone!

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    Keto Diet Instant Pot Cookbook: The Complete Ketogenic Diet Instant Pot Cookbook – Quick, Easy, and Delicious Ketogenic Recipes Made For Your Instant Pot

    By Michelle Freeman

    CreateSpace Independent Publishing Platform
    Paperback (128 pages)

    Keto Diet Instant Pot Cookbook: The Complete Ketogenic Diet Instant Pot Cookbook – Quick, Easy, and Delicious Ketogenic Recipes Made For Your Instant Pot
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    Are you trying the Ketogenic diet?

    Have you found it difficult to have enough variety in your meals to keep you motivated? Are you looking for new ideas? Every diet gets to a point where it isn’t much fun anymore, and usually it is because we become bored with the food we are eating and want a change, or something that is bad for us. But if you have an Instant Pot you can make a range of fabulous meals with the help of Keto Diet Instant Pot Cookbook, which provides you with dozens of interesting ideas for mealtimes that include things like:
    • Unstuffed cabbage soup
    • Smothered pork chops
    • Lamb barbacoa
    • Chicken tikka masala
    • Keto shrimp scampi
    • Fish chowder
    • No noodle lasagne
    • Hungarian goulash
    • And many more…
    There are also many vegetarian and vegan options available in this ‘must have’ book, as well as instructions and tips so that you can get the most from your Instant Pot, every time you switch it on. So, don’t be bored with your diet. Get a copy of Keto Diet Instant Pot Cookbook today and make sure that you are making delicious meals every time!

    Boqueria: A Cookbook, from Barcelona to New York

    By Yann de Rochefort & Marc Vidal

    Absolute Press
    Released: 2018-05-01
    Hardcover (288 pages)

    Boqueria: A Cookbook, from Barcelona to New York
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    "A sublime collection of traditional Spanish and Tapas recipes. Boqueria captures the soul of Spanish cuisine." --James Beard Award-winning chef and cookbook author Alfred Portale

    For over a decade New York City's famed Boqueria restaurants have been distilling the energy, atmosphere, and flavors of Barcelona, becoming a place where patrons share excellent wine and exquisite dishes. From traditional tapas like crispy patatas bravas and bacon-wrapped dates to classic favorites like garlicky sautéed shrimp, pork meatballs, and saffron-spiced seafood paella, Boqueria captures the very best of Spanish cuisine.

    For this sumptuous cookbook, restaurateur Yann de Rochefort and Executive Chef Marc Vidal tell the story of Boqueria, which has now spread to four New York City locations as well as to Washington, D.C. While the recipes-all deeply rooted in Barcelona's culinary culture-take center stage with phenomenal food photography, Boqueria also swings open the kitchen doors to reveal the bustling life of the restaurant, and offers exciting glimpses of the locales that inspire it: the bars, markets, and cervezerias of Barcelona. Transporting us to the busy, colorful stalls of legendary fresh market "La Boqueria," these portraits of the Spanish city are so vibrant that you can almost smell the Mediterranean's salt air.

    Boqueria's recipes are delectable variations on authentic Barcelona fare, but more than that; along with their origin stories, these recipes inspire a bit of the Boqueria experience-the cooking, the conversations, and the connections-in your own home.

    Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out

    By Cristina Curp

    Victory Belt Publishing
    Released: 2018-07-17
    Paperback (432 pages)

    Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out
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    Cristina Curp, the creator of the popular food blog and wellness site The Castaway Kitchen, delivers everything you need to do away with diets and discover the right nutritional path for you in her new book, Made Whole.

    Made Whole is a comprehensive cookbook and resource guide that combines the Paleo approach with the low-carb/ketogenic diet, using only whole, natural, unprocessed ingredients. Cristina includes all the tools you need to be successful on a ketogenic diet, along with advice and how-tos for using the keto template to eat intuitively and develop a personalized nutrition plan based on your unique needs. Each recipe is free of grain, gluten, sugar, and dairy, along with nuts, starches, nightshades, and alcohol—making this a perfect cookbook for those following keto, Paleo, low-carb, AIP, or allergen-free diets.

    Cristina’s eclectic and mouthwatering recipes draw inspiration from international cuisines to keep cooking fun and exciting. You will feel like a gourmet chef with easy-to-make meals prepared from accessible ingredients that you can find at your local grocer using just the one master list that she provides in the book!

    Made Whole is a user-friendly guide to cooking beautiful food, eating well, and enjoying every last bite, while reaching your health and fitness goals.

    Sample recipes include:

    • Chewy Chocolate Chip Cookies

    • Turkey Falafel with Tzatziki Sauce 

    • Spaghetti and Meatballs with Roasted Beet Marinara  

    • Toasted Coconut Salmon

    • Savory Flax Waffles  

    • and many more!

    Made Whole will teach you that healthy food doesn’t have to fit into a certain label, box, or idea of what it should be. Once you begin to forget about what you can’t eat and embrace the wonderful and delicious things you can eat, you will find freedom and pleasure in fueling your body with the most exceptional sustenance that nature has to offer.

    Spanish Verbs (Laminated Reference Guide; Quick Study Academic)

    By Inc. BarCharts

    QuickStudy
    Released: 2004-02-17
    Pamphlet (6 pages)

    Spanish Verbs (Laminated Reference Guide; Quick Study Academic)
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    • Basics of Spanish verbs in our easily accessible format.
    Product Description:

    Basics of Spanish verbs in our easily accessible format.

    Cúrate: Authentic Spanish Food from an American Kitchen

    By Katie Button

    Flatiron Books
    Released: 2016-10-11
    Hardcover (304 pages)

    Cúrate: Authentic Spanish Food from an American Kitchen
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    • Flatiron Books
    Product Description:

    The vibrant flavors of Spain brought into the American home kitchen by a young lauded chef and founder of one of America's most acclaimed new restaurants

    Katie Button debuts her first cookbook ever as a peek inside the kitchen of her award-winning restaurant, Cúrate. This cookbook features 125 recipes celebrating the vibrant flavors and broad appeal of Spanish food. Button brings the cuisine at Cúrate into the kitchen of every home cook, showing readers how to re-create classic Spanish dishes and adapt them using American seasonal ingredients.

    From cherished traditions (Tortilla Española; Chicken Paella) to mouthwatering new favorites (Ham and Cheese Stuffed Fried Pork Chops; Ribeye Steak with Blue Cheese Sauce) to celebratory drinks and desserts (The Perfect Gin and Tonic; Almond Cake with Cream Sherry and Brandy), Cúrate brings Spain to you.

    Shrubs: An Old-Fashioned Drink for Modern Times (Second Edition)

    By Michael Dietsch

    Countryman Press
    Released: 2016-09-13
    Hardcover (256 pages)

    Shrubs: An Old-Fashioned Drink for Modern Times (Second Edition)
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    A beautiful revised edition, with foreword by Paul Clarke, and 10 new recipes.

    "A shrub is exactly what the people who invented the phrase 'slake your thirst' had in mind.  A shrub is full of character and variety. The ingredients―fruit, sugar, and vinegar―are as simple as can be. But the variations are seemingly unlimited. It has another superpower: A strong shrub game can help you make the most of bruised or aging summer fruit."

    –The New York Times, in an article featuring Shrubs

     

    Michael Dietsch took the mixology community by storm when he brought back a popular drink from colonial times, the shrub. Not the green, leafy kind that grow in the ground, but a vintage drink mixer that can be spiked with alcohol or prepared as a soda. Drinkers, bartenders, and the media embraced the book. This new edition features a foreword by Paul Clarke, the Executive Editor of Imbibe magazine and author of The Cocktail Chronicles. Here is the definitive guide to making and using shrubs. 

    70 color photographs

    Coconuts and Collards: Recipes and Stories from Puerto Rico to the Deep South

    By Von Diaz

    University Press of Florida
    Released: 2018-02-26
    Hardcover (192 pages)

    Coconuts and Collards: Recipes and Stories from Puerto Rico to the Deep South
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    When her family moved from Puerto Rico to Atlanta, Von Diaz traded plantains, roast pork, and malta for grits, fried chicken, and sweet tea. Brimming with humor and nostalgia, Coconuts and Collards is a recipe-packed memoir of growing up Latina in the Deep South.

    The stories center on the women in Diaz’s family who have used food to nourish and care for one another. When her mother--newly single and with two young daughters--took a second job to make ends meet, Diaz taught herself to cook, preparing meals for her sister after school, feeding her mother when she came home late from work. During summer visits to Puerto Rico, her grandmother guided her rediscovery of the island’s flavors and showed her traditional cooking techniques. Years later the island called her back to its warm and tropical embrace to be comforted by its familiar flavors.

    Inspired by her grandmother’s 1962 copy of Cocina Criolla--the Puerto Rican equivalent of the Joy of Cooking--Coconuts and Collards celebrates traditional recipes while fusing them with Diaz’s own family history and a contemporary Southern flair. Diaz discovers the connections between the food she grew up eating in Atlanta and the African and indigenous influences in so many Puerto Rican dishes. The funche recipe is grits kicked up with coconut milk. White beans make the catfish corn chowder creamy and give it a Spanish feel. The pinchos de pollo--chicken skewers--feature guava BBQ sauce, which doubles as the sauce for adobo-coated ribs. The pastelón is shepherd’s pie . . . with sweet plantains. And the quingombo recipe would be recognized as stewed okra in any Southern kitchen, even if it is laced with warm and aromatic sofrito

    Diaz innovates for modern palates, updating and lightening recipes and offering vegetarian alternatives. For the chayotes rellenos (stuffed squash), she suggests replacing the picadillo (sautéed ground beef) with seitan or tofu. She offers alternatives for difficult-to-find ingredients, like substi¬tuting potatoes for yucca and yautía--root vegetables typically paired with a meat to make sancocho. Diaz’s version of this hearty stew features chicken and lean pork.

    And because every good Puerto Rican meal ends with drinks, desserts, and dancing, Diaz includes recipes for besitos de coco (coconut kisses), rum cake, sofrito bloody marys, and anticuado, an old-fashioned made with rum.

    With stunning photographs that showcase the geographic diversity of the island and the vibrant ingredients that make up Puerto Rican cuisine, this cookbook is a moving story about discovering our roots through the foods that comfort us. It is about the foods that remind us of family and help us bridge childhood and adulthood, island and mainland, birthplace and adopted home.

    Tres MIL Anos De Cocina Espanola

    By Vv. AA.

    Espasa Calpe Mexicana, S.A.
    Hardcover (433 pages)

    Tres MIL Anos De Cocina Espanola
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    Las 200 recetas de este libro nos permiten conocer un poco mejor las raíces históricas de aquellos platos que han alimentado a generaciones y generaciones de españoles y siguen haciéndolo. Este volumen, exquisitamente editado, es mucho más que un recetario. En él se ofrecen datos históricos que sitúan las recetas en su cont

    Cocina criolla

    By Carmen Valldejuli

    Pelican Publishing
    Released: 1983-03-31
    Hardcover (469 pages)

    Cocina criolla
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    Product Description:

    "The foremost authority on Puerto Rican cooking is a silver haired, stylish, and warmly hospitable woman named Carmen Aboy Valldejuli . . . [her books] are considered today to be the definitive books on island cooking."
    -New York Times

    Written entirely in Spanish, Cocina Criolla, the standard reference work on traditional Puerto Rican cooking, is in its 68th priniting and has special appeal to those who enjoy the island's cuisine.

    In addition to offering hundreds of delicious recipes, Cocina Criolla includes advice for the inexperienced cook that ranges from suggestions about the most efficient way to read a recipe to suggestions about what kitchen equipment every cook should have.

    Cocina Criolla no puede compararse con la generalidad de los libros de cocina. En muchos puntos difiere grandemente de �stos. Pero por su encaje perfecto en la necesidad actual de literatura culinaria pr�ctica y �til y por la forma detallada y caracter�stica de sus rectas es, de por s�, �nico en su clase.

    Cocina Criolla solucionar� muchas problemas dom�sticos y por lo tanto, est� llamad a ser un libro indespensable en el hogar.

    The English edition of this book, Puerto Rican Cookery, is in its 36th printing with more than 167,000 copies in print and is also available from Pelican.


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