Rick Stein explores the edible delicacies and delights found in
Spain's diverse regions
*I've wanted to make a series in Spain for a long time. I love Spanish
food, I've been going there since I was a young boy--but until quite
recently I don't think people really took the food seriously. Thanks to
a handful of really dedicated Spanish chefs and a growing enthusiasm for
its rugged flavors, that has all begun to change. To me the underlying
point of journeying to Spain would be to discover the 'duende' in the
cooking. By that I mean a sense of soul, of authenticity. The word is
normally used in flamenco but I think it could be equally applied to the
art of Spanish cooking because to my mind, in really good food, there is
a communication between the cook and diner that amounts to art. --*Rick
Stein
In a beautifully designed and illustrated cookbook, Rick Stein has
selected more than 140 recipes that capture the authentic taste of Spain
today. Spanish cooking has a rich history, with flavors reflecting a
broad range of cultural influences. Rick samples his way through the
specialties and hidden treats of each region, taking in the changing
landscape from the mountainous northern regions through the Spanish
plains to the Mediterranean beaches. With more than 100 location and
recipe photographs, this is an essential book for food lovers as well as
a stunning culinary guide to a diverse country. Includes metric
measures.
