The Foods and Wines of Spain
by Penelope Casas

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Book Summary Information

Book Reviews of The Foods and Wines of Spain

Book Review: A Spanish classic, by fermed
Summary: 5 Stars

The book contains not one but two recipes for garlic soup, simple to make by even beginning cooks, and highly addictive. The "arroz a banda" described is one of the more subtle and satisfying of the rice dishes; and of course there is the paella (about which Ms. Casas has written a separate book). In this volume its recipe appears a bit intimidating, but it is essentially easy to prepare if one does not think too much about it beforehand.

For those cooks who need exact formulas and pharmacy-like precision in their ingredients, this book will please them. For those who are relativists with active imaginations, the book will also satisfy by pointing them in the right direction: pork chops with prunes, duck with olives in sherry sauce, baked porgy and peppers with brandy, chicken with figs. Yum.

Baking Books

• Books > Subjects > Cookbooks, Food & Wine
• Drinks & Beverages > Spirits
• Wine > Food & Wine
• Wine & Winemaking
• Regional & International > European > Spanish
• History > Americas > United States > 19th Century
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• Europe > Spain