Spanish Kitchen by Clarissa Hyman
Spanish food has been shaped by many influences, amongst them Roman, Arabic and Jewish. There are many common threads within the cooking of Spain, from salt cod to saffron and yet the sense of regional identity and separatism remains strong in the many provinces and is proudly reflected in the cooking. Each chapter highlights a different ingredient or ingredients from a different region of Spain. The introductory narratives tell the story in terms of culture, history, cultivation, tradition and context and above all bring the products to life by talking to the producers themselves.
Calrissa Hyman is an award-winning food-travel writer and restaurant reviewer whose work has appeared in the Times, The Telegraph, Country Living, Food and Travel, Waitrose Food Illustrated, Manchester Evening News and Carlton Food Network's Simply Food. She has twice been nominated for the prestigious Travelex writing award and in 2002 was awarded the title Glenfiddich Food Writer of the Year. She is the author of The Jewish Kitchen and Cucina Siciliana also by Conran Octopus. This is her third book
| SKU | Unavailable |
| ISBN 13 | 9781840913835 |
| ISBN 10 | 1840913835 |
| Title | Spanish Kitchen |
| Author | Clarissa Hyman |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Octopus Publishing Group |
| Year published | 2005-06-15 |
| Number of pages | 160 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |