LOUISE PICKFORD

200 recetas, clásicas y novedosas, descritas con detalle y paso a paso El libro muestra que la cocina vegetariana no sólo ofrece una dieta variada sana y bien equilibrada, sino que además resulta atractiva y tentadora. Dividido en siete secciones para preparar sopas, entrantes, ensaladas, acompañamientos, almuerzos ligeros, cenas y ocasiones especiales, cada una de ellas con explicaciones de fácil comprensión. Incluye platos muy apreciados, como la mussaká vegetariana, la lasaña de hortalizas al horno, además de grandes clásicos, sin carne, de la cocina internacional, como los blinis de alforfón con caviar de setas, la tarrina de hortalizas gratinadas y el gado gado. La renombrada autora también da sugerencias para la despensa y consejos sobre la compra y la conservación de productos vegetarianos secos y frescos.

Tapas developed in Spain in the 19th century when bandits were rife, and road-weary travellers wanted to make only a brief stop. Louise Pickford has selected over 150 recipes from the huge range of snacks and starters now generally regarded as tapas.

Enjoy Spains national dish at home with this guide to traditional Spanish paella recipes!Paella & other Spanish rice dishes includes delicious rice-based recipes for every kind of paella, to fit any mood and for any occasion; from rice soups and creamy rice dishes to seafood paella recipes and traditional regional recipes.Spanish rice dishes fall into four main categories determined by the volume of stock used the more liquid, the wetter the dish. Paella or arroz secos (dry rice) is always cooked in a wide, shallow pan, and left to sit for 10 minutes before serving. It should be dry on the top, crusty on the bottom, but moist in the centre.Many varieties of fish, seafood, meat, poultry, snails and vegetables are used in Spanish ricerecipes, and this varies between regions. Paella should include saffron and/or paprika, garlic, tomatoes and hot (almost boiling) stock. Stock, rather than water, is used to add flavour. Traditionally, a paella should be cooked in a paella pan over an open fire, be made with bomba or Calasparra rice, and be served for large family gatherings or festivals.