First published in 1992, an account of the evolution of Spain's distinctive regional cuisines over the course of a turbulent history. Each chapter contains an introduction to the gastronomic characteristics of each particular region and features both simple peasant dishes and elaborate meals.
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This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us.