The Foods and Wines of Spain by Penelope Casas Summary and Reviews
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Book Reviews of The Foods and Wines of Spain
Book Review: It might be realistic...
Summary: 2 Stars
...but all the recipes come out very bland. I've tried a few of them and there's really nothing that stands out. I'll try a few more before I sell this one. It's a shame, because the book is put together rather well and is easy to follow.Book Review: To Spain with Penelope
Summary: 4 Stars
I enjoyed this book very much. Ms. Casas gives a brief description of the local food for the different areas of Spain giving some cultural background which explain the diversity of ingredients. I read it in a sitting and as I read I marked recipes I wanted to try. When I finished reading I had quite a lot of marked pages. I love tripe and loved the two recipes given for the dish as they make it in Madrid and in Galicia. It is not only a book to cook by but it helps you to understand Spanish food.Book Review: not good
Summary: 1 Stars
this book is terrible, the instructions are bad, and so are the recipes.Book Review: Marvelous
Summary: 5 Stars
I am thilled with this cookbook. It should not have been a surprise that Spanish cuisine is so good, given that country's culinary raw materials: the sea, olives & garlic, peppers/paprika, citrus, almonds, saffron, rice, pork.... Then there's the influences from the Basques, North Africa, Persia and Rome. The climate provides a wealth of produce and great wines. Ms Casas makes this style of cooking accessible with her obvious love for Spain and the food. Her recipes are straightforward without sacrificing authenticity. My only gripe is that she advises that canned stock is OK. Please make your own stock unless you are desperate!! (as in, the cat knocked the fresh stock off the counter) BUY THIS BOOK!Book Review: The best Spanish cook book you will ever find
Summary: 5 Stars
Penelope Casas can be considered the guru of Spanish cooking, as she is a true expert on this nation's cuisine. I have lived in Spain and have traveled extensively throughout the country and I know the land and cuisine intimately. The Foods and Wines of Spain is a true classic and no one wishing to prepare authentic Spanish dishes will want to be without it. Casas has written much more than a book of recipes--she gives a lot of cultural information behind the recipes that is not only informative but highly interesting. You quickly discover how incredibly diverse Spanish food is, and how numerous cultures have contributed to Spanish cuisine. You soon discover that it is hard to define "Spanish" food, as it varies from region to region. There is a significant Arab influence found in dishes from Andalucía in the south, while the dishes of the north are compeletely different. Meanwhile, rice (introduced by the Arabs) dishes predominate in the the eastern part of the country. I have made many of the recipes in this book, all with excellent results--this is the real deal if you want to recreate the dishes you relished in Spain. I highly recommend the paellas, the tortilla española, the garlic soup, and the tuna turnovers (empanadillas). These and many other recipes make this a cookbook that you will return to again and again. I highly recommend this book to all fans of authentic Spanish cuisine as well as those interested in discovering this diverse cuisine. Most of the recipes are made with common, easy to find ingredients, are easy to make, and are well liked by a large number of people--my family and friends (most of whom are not Spanish) always look forward to my Spanish lunches and dinners with great enthusiasm! Finally, my Spanish friends think they're back in Spain whenever I make them recipes from Casas' incredible book. If you love Spanish cooking or you are interested in Spanish cooking, do not hesitate to purchase the Foods and Wines of Spain--a finer Spanish cookbook has not been written.