Libros de Internacional, página 13 de 52

Very unfairly, the cuisine of Portugal remains largely unknown outside Portuguese-speaking communities. Perhaps it is presumed to be too much a poor relation of Spanish food to be worth exploring. If so, it is a pity, for, as Edite Vieira demonstrates in her classic the Taste of Portugal--now reissued by Grub Street--it retains a distinctive, vibrant identity. Among the very interesting characteristics of Portuguese food are the presence, uniquely in Europe, of fresh herb coriander as a flavoring, a most imaginative use of clams and what almost amounts to a mania for salt cod. the Taste of Portugal gives a wonderfully rounded picture of this robust and fascinating cuisine, with its bread-heavy soups, its salt cod and fish dishes, its high-flavored stews (in one well-known dish, combining pork and clams), its game and its extravagantly sweet desserts, rich with eggs. the first recipe is for what has become virtually a national dish: Caldo Verde, a simple but delicious potato soup enlivened with finely sliced greens. It was this soup which apparently prompted a British journalist to remark on the poverty of the Portuguese that forced them to make soup from grass. Edite Vieira provides a lively commentary that puts the food into its cultural and historical context--a number of the dishes are of great antiquity--and is an absolute delight to read. --Robin Davidson

This title presents over 100 regional recipes - from the Basque Country to the Balearic Islands - offering dishes to suit all tastes from appetizing tapas to substantial stews. In addition it includes an introduction explaining the history of Spain's regional cuisine.

Cocina alrededor del mundo

The extreme diversity of Indian food cultureincluding the dizzying array of ingredients and dishesis made manageable in this groundbreaking reference. India has no national dish or cuisine; however, certain ingredients, dishes, and cooking styles are typical of much of the subcontinent's foodways. There are also common ways of thinking about food. The balanced coverage found herein covers many states ignored by previous food writers. Students will find much of cultural interest here to complement country studies and foodies will discover fresh perspectives.From prehistoric times there has been considerable mixing of cultures and cuisines within India. Today, the endless variations in cuisine reflect religious, community, regional, and economic differences and histories. Collen Tylor Sen, a noted author on Indian cuisine, consummately encapsulates the foodways in historical context, including the influence of the British period (the Raj). Among the topics covered are the restrictions of various religions and castes and the northern wheat-based vs. the southern rice-based cuisine, with an extensive review of each regional cuisine with typical meals. She characterizes the only-recent restaurant culture, with mention of Indian fare offered abroad. In addition, the Indian sweet tooth so apparent in the dishes made for many festivals and celebrations is highlighted. The roles of diet and health are also explained, with an emphasis on Ayruveda, which is gaining support in Western countries. A plethora of recipes for different regions and occasions complements the text.Collen Tylor Sen is a regular contributor of articles on food and travel to major newspapers and magazines. She specializes in ethnic and Asian cuisines, particularly India's foodways.

This is a box set of 4 books with 265 authentic recipes shown in more than 1160 evocative photographs. It is a collection of 265 timeless Mediterranean dishes, from simple soups and salads to delectable meat, fish and vegetable dishes, and pastries, cakes and desserts. It features uncomplicated, robust and delicious food from Italy, Greece, Spain and France, using the best seasonal produce. It includes classic sun-drenched recipes from each region, such as Sicilian Pizza, Greek Taramasalata, Spanish Paella and Toulouse Cassoulet. It is beautifully illustrated with over 1160 sumputous photographs, including easy-to-follow step-by-step instructions and glorious pictures of every finished dish. These four books bring together a fabulous selection of authentic recipes from Italy, Greece, Spain and France, covering appetizers, main courses, salads, breads, sweets and desserts. All the traditional classics are included - such as Tagliatelle alla Bolognese, Loukoumia, Crema Catalana, and Moules Marinieres - as well as a complete guide to identifying, preparing, using and cooking with traditional Mediterranean ingredients. Illustrated with over 1160 beautiful photographs, this essential box set is a delectable collection of recipes as diverse as the people and regions from which they originate, and will bring to life the true taste of the Mediterranean.

This vibrant book brings together the authentic cooking styles of Spain, Africa and the Middle East in a collection of more than 300 recipes. All the archetypal dishes are featured, including the much-loved and appetizing Middle-Eastern mezze dishes such as Falafel and Houmus, slow-cooked Moroccan tagines and vibrant Spanish paellas, but also exotic dishes such as Joloff Chicken and Rice, from west Africa, and Tanzanian Fish Curry. Containing 1400 photographs, these easy-to follow recipes, with step-by-step instructions and professional tips, make a superb resource of ideas, and a perfect instructional guide.

This vibrant book brings together the cooking styles of Spain, Africa and the Middle East in a collection of more than 300 authentic recipes. All the archetypal dishes are featured, including the much-loved and appetizing Middle-Eastern mezze dishes such as Falafel and Houmus, slow-cooked Moroccan tagines and vibrant Spanish paellas, but also less well-known dishes such as Joloff Chicken and Rice from west Africa, and Tanzanian Fish Curry. These easy-to-follow recipes, with step-bystep instructions, professional tips and 1400 fabulous photographs, make a superb resource of ideas and a perfect instructional guide.