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How to Cook dishes from 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 some 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.
- Pescaíto Frito - Marinated fish, battered and fried.
- Tortilla de patatas - An onion and potato omelette.
On this page, you will find a selection of Spanish cookbooks.
Related pages on this web site:
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By Angel Anderson
Released: 2011-12-19
Kindle Edition
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If you want easy and simple to follow cooking recipes from grandma this is the book you want
In “46 Simple & Easy Recipes From Puerto Rico” you will have step by step directions to real home cooking at your fingertips.
Healthy and Unhealthy recipes for any occasion
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By Inc. BarCharts
Barcharts Inc.
Released: 2007-06-18
Cards (1000 pages)
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Box of 1,000 flash cards includes color-coded tabs on the top of the cards to easily remove and replace cards in the proper section. Card categories include: ·Adjectives ·Adverbs ·Verbs ·Questions ·Body/Health ·Food/Rest./Drink ·Sports/Entertainment ·Studies/Workplace ·Family/Titles ·Habitat ·Weather ·Time ·Directions ·Travel ·Greetings ·Bank ·Clothes ·Numbers |
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By Andoni Luis Aduriz
Phaidon Press
Hardcover (240 pages)
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Mugaritz in northern Spain, has long been considered one of Spain's most influential restaurants, and Andoni Aduriz one of its most talented and creative chefs. Mugaritz was recently voted number three in the S. Pellegrino World's 50 Best Restaurant Awards. Aduriz has been called a "genius" by 'Food and Wine Magazine', and "a cult figure among Europe's young avant-garde Chefs." In 'Mugaritz', his first major cookbook, Aduriz reveals for the first time the creative process behind his dishes, wile featuring 70 recipes sure to inspire chefs and food lovers around the world. Anduriz is well known for his interest and knowledge of nature, his embracing of new techniques, and his collaborations; all visible in this beautiful, richly illustrated cookbook. 'Mugaritz' is organized into thematic chapters about the history of the restaurant, it's relationship with nature, the new culinary language that Aduriz has developed, the techniques behind the dishes, and the experience of the guest. Each chapter is illustrated with exclusive Mugaritz archive material, and atmospheric recipe photographs. This is a must have book for anybody interested in fine dining, avant garde cusine, creativity and food culture. 'Mugaritz' will be one of the most talked about cookbooks of the season. |
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By Rafael Marcos
Hippocrene Books
Hardcover (123 pages)
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Havana is one of the oldest and most picturesque cities of the western hemisphere. It was a popular winter destination for North American tourists in the 1950s, and this cookbook recaptures the spirit of Old Havana-- Habana la vieja-- and its celebrated culinary traditions. Cuban cuisine, though derived from its mother country, Spain, has been modified and refined by locally available foods like pork, rice, corn, beans and sugar, and the requirements of a tropical climate. Fine Gulf Stream fish, crabs and lobsters, and an almost infinite variety of vegetables and luscious tropical fruits also have their places on the traditional Cuban table. This cookbook includes over 50 recipes, each in Spanish with side-by-side English translation-- all of them classic Cuban fare and old Havana specialties adapted for the North American kitchen. Among the recipes included are: Ajiaco (famous Cuban Stew), Boiled Pargo with Avocado Sauce, Lobster Havanaise, Tamal en Cazuela (Soft Tamal), Quimbombo (okra), Picadillo, Roast Suckling Pig, and Boniatillo (Sweet Potato Dulce), along with a whole chapter on famous Cuban cocktails and beverages. |
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By Ferran AdriĂ & Juli Soler
Phaidon Press
Paperback (528 pages)
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For the first time, A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria allows unprecedented access to one of the world's most famous, sought-after and mysterious restaurants. Having held three Michelin stars since 1997, and regularly voted 'Best Restaurant in the World' by a panel of 500 industry professionals, elBulli has been at the very forefront of the restaurant scene since Ferran Adria became sole head chef in 1987.
Aimed at food enthusiasts as well as industry professionals, the book documents all the activities and processes that make up just one day of service with stunning colour photography of the kitchens, staff, creative workshop, dishes, the restaurant itself and its striking surroundings near the town of Roses, north east of Barcelona. The book starts with daybreak at 6.15 am, then shows visits to the local markets to source ingredients from 7.00 am, Ferran's arrival at the workshop, his morning creative experimentation session, the arrival of the rest of the brigade at 2.3 0 pm to begin the mise-en-place for the evening, the preparations of each guest's menu, the daily tasks of the front of house team, and the arrival of the first guests for dinner from 7.45 pm until the last guests' departure by 2.00 am.
The menu is fully explained with detailed and technical recipes that reveal the full extent of the chefs' artistry. Innovative text inserts open the lid on the history of elBulli and Ferran Adria, the creative methods, the secret workshops, the technical processes behind the creation of a dish, the network of sensations and interactions that take place between a restaurant and its guests and the sensory experiences of eating, as well as the formidable reservations procedure and the structure of a meal into four theatrical 'acts'.
A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria allows all lovers of good food to experience this spectacular restaurant to the full. |
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By Inc. BarCharts
QuickStudy
Released: 2001-01-16
Pamphlet (6 pages)
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Packed with useful information for beginners of all ages. For the student, traveler or those who just need a little help. 6-page laminated guide includes: • common adverbs & adjectives • common phrases & pronunciation • measurements & numbers • clothes, colors & sports • bank, travel & weather • days, seasons & time • food & restaurants • computer-related words • and much more... |
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By Claudia Roden
Ecco
Released: 2011-06-07
Hardcover (624 pages)
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In The Food of Spain, Claudia Roden, the James Beard award-winning author of the classics A Book of Middle Eastern Food and The Book of Jewish Food, and one of our foremost authorities on Mediterranean, North African, and Italian cooking, brings her incomparable authenticity, vision, and immense knowledge to bear in this cookbook on the cuisines of Spain. New York Times bestselling cookbook author Claudia Roden believes that through food a cook can reconstruct an entire world. And in her classic A Book of Middle Eastern Food–eight hundred recipes long, a treasure trove of folk tales, proverbs, stories, poetry, and local history–that's just what she did. Historian and critic Simon Schama has said of her that "Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker." The Book of Jewish Food, another classic, is equally magnificent in its span, a cookbook that is also a history of Jewish life and settlement, told through the story of what Jews ate, and where, and why, and how they made it. Now, in The Food of Spain, Claudia Roden applies that same remarkable insight, scope, and authority to a cuisine marked by its regionalism and suffused with an unusually particular culinary history. In hundreds of exquisite recipes, Roden explores both the little known and the classic dishes of Spain–from Andalusia to Asturias, from Catalonia to Galicia. And whether she's writing about smoky, nutty Catalan Romesco sauce, Cordero a la Miel–sweet and hot tender lamb stew with honey–or the iconic, emblematic national dish of Spain, saffron-perfumed Paella Valenciana, her clear, elegant, humorous, and passionate voice is a reader's delight, a guide not only to delicious food but to the peoples and cultures that produced it. Both comprehensive and timeless, The Food of Spain is one of the most important books on this tremendous cuisine to appear in the last fifty years. A classic in the making, it is an essential work not only for fans of Spanish and Mediterranean food but for every serious cook as well as discerning armchair travelers. |
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By Inc. BarCharts
QuickStudy
Released: 2008-05-28
Cards (1000 pages)
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1,000 cards (front and back). Topics covered include: basics/greetings; questions, negatives & exclamations; colors; time & calendar; weather/seasons and much more. |
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By Penelope Casas
Knopf
Released: 2007-02-20
Hardcover (272 pages)
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Penelope Casas, who introduced the classic little dishes of Spain to American cooks more than twenty years ago, now gives us a splendid updated edition of that seminal book—with fifty exciting new recipes and eight full pages of new color photographs showing tapas in all their glory.
Here are all the appetizer dishes that have long been a tradition in Spanish cuisine—mélanges of seafood in aromatic sauces; little ragouts of meat, sausages, beans; colorful salads and marinades; the omelets called tortillas that enclose a variety of tasty tidbits; banderillas, zesty combinations on skewers; and empanadas, savory delights encased in pastry. The new recipes Casas includes reflect the influence of the innovative cooking in Spain today—dishes seasoned with soy sauce or balsamic vinegar; ingredients wrapped in flaky phyllo pastry; accents of goat cheese and arugula; foie gras in elegant presentations.
With Spanish cooking at the forefront of today’s cuisine, this “exceptional book by the leading American authority on the foods of Spain” (as Craig Claiborne dubbed it in 1985) is a must for every adventurous cook in America today. |
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By Carmen Valldejuli
Pelican Publishing
Released: 1983-03-31
Hardcover (469 pages)
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Written entirely in Spanish, Cocina Criolla, the standard reference work on traditional Puerto Rican cooking, has sold more than 200,000 copies 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 Ă©stos. Pero por su encaje perfecto en la necesidad actual de literatura culinaria práctica y Ăştil y por la forma detallada y caracterĂstica de sus rectas es, de por sĂ, Ăşnico en su clase. Cocina Criolla solucionará muchas problemas domĂ©sticos y por lo tanto, está llamad a ser un libro indespensable en el hogar. The English edition of this book, Puerto Rican Cookery has 130,000 copies in print and is also available from Pelican. |
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