400 superb recipes--a delicious gathering of the traditional cooking of Spain with new ways of using exotic seasonings and unusual combinations, plus a comprehensive survey of Spain's excellent wines and sherries.
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Penelope Casas was born in New York City, graduated from Vassar College with a magna cum laude in Spanish literature, and studied at the University of Madrid. She wrote about Spanish food and travel in Spain for Travel & Leisure, Saveur, Gourmet, Food & Wine, and The New York Times and she is also the author of Tapas: The Little Dishes of Spain, Discovering Spain: An Uncommon Guide and ¡Delicioso! The Regional Cooking of Spain. In 1983 she was awarded the prestigious Spanish National Prize of Gastronomy. Casas died in 2013.Review:
“Casas’s seminal The Foods and Wines of Spain features traditional dishes from even the most obscure Spanish villages and restaurants.” —Food & Wine
“[The Foods and Wines of Spain] introduced many Americans to the cuisine that is only now getting its due.” —Los Angeles Times
“For decades the only act in town if you wanted to know about authentic Spanish food.” —Huffington Post
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Descripción Penguin, 1985. Paperback. Estado de conservación: New. Never used!. Nº de ref. de la librería P110140466657
Descripción Penguin, 1985. Paperback. Estado de conservación: New. Brand New!. Nº de ref. de la librería VIB0140466657
Descripción Penguin, 1985. Paperback. Estado de conservación: New. book. Nº de ref. de la librería M0140466657