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     >   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.


    • 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!

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    CĂşrate: Authentic Spanish Food from an American Kitchen

    By Katie Button

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

    CĂşrate: 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, CĂşrate. This cookbook features 125 recipes celebrating the vibrant flavors and broad appeal of Spanish food. Button brings the cuisine at CĂşrate 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.

    The Latin Road Home: Savoring the Foods of Ecuador, Spain, Cuba, Mexico, and Peru

    By Jose Garces

    Brand: Lake Isle Press
    Hardcover (384 pages)

    The Latin Road Home: Savoring the Foods of Ecuador, Spain, Cuba, Mexico, and Peru
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    Spanning cultures and continents, The Latin Road Home is a look back at the many food traditions that have shaped Garces' culinary life.

    Beginning in Ecuador, ancestral home to his family and the foods nearest to his heart, Garces celebrates the traditional recipes of his childhood. The book makes its way through Spain, Cuba, Mexico, and Peru―extraordinary cuisines Garces has come to know, love, and master. He shares not only recipes, but colorful memories of local cultures and insights into their unique ingredients and techniques. The cookbook features over 100 recipes tailored to the home cook, accompanied by over 100 food and travel photographs that truly immerse the reader.

    Each chapter features a different country with menus highlighting Garces' takes on both mainstays of home cooking and popular street foods. The book is full of recipes for bright salads and ceviches, comforting stews, hearty beans, and tender braised meats. When a celebratory feast is in order, Jose's party menus are full of hors d'oeuvres, cocktails, and impressive fare for a kind of night where cooking becomes a part of the festivities.

    Recipes are titled in both English and Spanish and stay true to their roots. Soulful, vibrant Latin dishes such as these will surely become the home-cooked staples of readers' kitchens: Green Plantain Empanadas with Braised Chicken, Grilled Spring Onions with Almond Sauce, Fried Stuffed Chiles, Braised Beef Stew with Red Beans, Pan-Roasted Shrimp with Tequila, and Salt-Baked Fish with Ginger Oil. From the gastronomic powerhouse that is Spain to the seafood-rich shores of fiery Peru, Garces showcases the heart of Latin cooking with dishes that are at once sophisticated and elemental.

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

    By Michael Dietsch

    Paula J Clarke Michael Dietsch
    Released: 2016-09-13
    Hardcover (256 pages)

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

    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

    Grape, Olive, Pig: Deep Travels Through Spain's Food Culture

    By Matt Goulding

    Goulding Matt
    Released: 2016-11-15
    Hardcover (368 pages)

    Grape, Olive, Pig: Deep Travels Through Spain s Food Culture
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    • Grape Olive Pig Deep Travels Through Spain s Food Culture
    Product Description:

    Winner of the 2017 IACP Award: Literary or Historical Food Writing

    Gourmand World Cookbook Award Winner: Culinary Travel

    Amazon Best Book of November (2016): Cookbooks, Food and Wine

    Financial Times Best Books of 2017: Food and Travel

    "Goulding is pioneering a new type of writing about food. His last book, Rice, Noodle, Fish, took an immersive approach to Japan that combined travel, social observation and food lore. His new book on Spain offers little cooking advice but an inquisitive foodie intellectual's experience." (Financial Times)

    Crafted in the same “refreshing” (AP), “inspirational” (Publishers Weekly) and “impeccably observed” ( style that drove Rice, Noodle, Fish, Roads & Kingdoms again presents a book that will change the way readers eat and travel abroad. The second in their series of unexpected and delightful gastro-tourism books, Grape, Olive, Pig is a deeply personal exploration of a country where eating and living are inextricably linked. As Anthony Bourdain said: “Any reasonable, sentient person who looks to Spain, comes to Spain, eats in Spain, drinks in Spain, they’re gonna fall in love. Otherwise, there’s something deeply wrong with you.”

    Matt Goulding introduces you to the sprawling culinary and geographical landscape of his adoptive home, and offers an intimate portrait of this multifaceted country, its remarkable people, and its complex history. Fall in love with Barcelona’s tiny tapas bars and modernist culinary temples. Explore the movable feast of small plates and late nights in Madrid. Join the three-thousand-year-old hunt for Bluefin tuna off the coast of Cadiz, then continue your seafood journey north to meet three sisters who risk their lives foraging the gooseneck barnacle, one of Spain’s most treasured ingredients. Delight in some of the world’s most innovative and avant-garde edible creations in San Sebastian, and then wash them down with cider from neighboring Asturias. Sample the world’s finest acorn-fed ham in Salamanca, share in the traditions of cave-dwelling shepherds in the mountains beyond Granada, and debate what constitutes truly authentic paella in Valencia.

    Grape, Olive, Pig reveals hidden gems and enduring delicacies from across this extraordinary country, contextualizing each meal with the stories behind the food in a cultural narrative complemented by stunning color photography. Whether you’ve visited Spain or have only dreamed of bellying up to its tapas bars, Grape, Olive, Pig will wake your imagination, rouse your hunger, and capture your heart.

    Spanish Verbs (Laminated Reference Guide; Quick Study Academic)

    By Inc. BarCharts

    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.

    Made in Spain: Spanish Dishes for the American Kitchen

    By Jose Andres

    Clarkson Potter Publishers
    Released: 2008-11-04
    Hardcover (256 pages)

    Made in Spain: Spanish Dishes for the American Kitchen
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    • Clarkson Potter Publishers
    Product Description:
    Americans have fallen in love with Spanish food in recent years, and no one has done more to play matchmaker than the award-winning chef José Andrés.

    In this irresistible companion volume to his public television show Made in Spain, José reminds us—in the most alluring and delicious way—that the food of his native Spain is as varied and inventive as any of the world’s great cuisines. To prove it, José takes us on a flavorful tour of his beloved homeland, from Andalucía to Aragón. Along the way, he shares recipes that reflect not just local traditions but also the heart and soul of Spain’s distinctive cooking.

    In the Basque Country, we discover great fish dishes and the haute cuisine of some of the finest restaurants in the world. In Cantabria, famous for its dairy products, we find wonderful artisanal cheeses. In Valencia, we learn why the secret to unforgettable paella is all in the rice. And in Castilla La Mancha, José shows us the land of the great Don Quixote, where a magical flower produces precious saffron.

    The dishes of Made in Spain show the diversity of Spanish cooking today as it is prepared in homes and restaurants from north to south—from casual soups and sandwiches to soul-warming dishes of long-simmered beans and artfully composed salads. Many dishes showcase the fine Spanish products that are now widely available across America. Many more are prepared with the regular ingredients available in any good supermarket.

    With more than one hundred simple, straightforward recipes that beautifully capture the flavors and essence of Spanish cooking, Made in Spain is an indispensable addition to any cookbook collection.

    Spain: The Cookbook

    By Simone and Inés Ortega

    Simone and In s Ortega
    Hardcover (976 pages)

    Spain: The Cookbook
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    • Spain The Cookbook
    Product Description:

    The bestselling book on traditional and authentic Spanish home cooking

    Spanish cooks have trusted and relied upon this bible of traditional home cooking ever since it was first published over 40 years ago. True to its original title (1080 recetas de cocina) it contains a comprehensive collection of 1080 authentic Spanish recipes, covering everything from tortilla to bacalao.

    As well as its simple, easy-to-follow recipes, there are also menu plans, cooking tips, and a glossary and the book is fully illustrated throughout with specially commissioned photographs and over 500 illustrations by the famous Spanish graphic designer and illustrator, Javier Mariscal. This bestselling classic is a friendly and approachable book for all home cooks and covers every Spanish dish you could wish to make.

    Cocina criolla

    By Carmen Valldejuli

    Carmen Aboy Valldejuli
    Released: 1983-03-31
    Hardcover (469 pages)

    Cocina criolla
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    • Cocina Criolla
    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.


    By Alberto Herraiz

    Alberto Herraiz
    Hardcover (208 pages)

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    • Paella
    Product Description:
    Presents over a hundred recipes for paella, including regional variations and recipes for paellas on the stove and on the barbeque, paellas without rice, and sweet paellas.

    America's Restaurant Recipes


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