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Culinaria Spain (Anglais) Broché – 28 mars 2008
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The people who bring you the Culinaria series want you to know that the food of a country reflects not only the geography, topography and climate, but also the history - all the peoples who have conquered, settled or passed through a country leave an impression.
While many people think of Spain and paella, there is much more to it. The people of the northern mountains certainly eat a more hearty fare than the people of the southern Mediterranean coast.
The book is divided by region to illustrate the various cuisine and cultures. For example, the empanada originated in Galicia as a kind of "fast food" for Christian pilgrims.
Culinaria gives you many wonderful recipes, many fun and interesting facts about the food and the regions. There are extensive sections describing wines, cheeses, olive oils, seafood, mineral water and more. The book is beautifully and lavishly illustrated with photographs, not only of prepared foods but of coastlines and mountains, markets, and beautiful Spanish faces.
This is a really nice book if you want to learn more about Spain than just a few recipes!
The relaunch is essentially no different in content than the original. The main changes are
- new pictures of some recipes
- more open feel with increased line spacing
- no more coloured backgrounds on pages
- general realignment of photos and text on pages.
Overall if you do not own it, it is probably easier to read than the original and better for vision impaired. If you own the original do not bother, all conent and recipes are the same. Personally I prefer the more rustic and warmer feel of the original.
The book is divided into chapters by geographic regions. Each region is described by the physical features that make it unique, the foods and ingredients that are special to it, and recipes are given for the dishes that define it. There are abundant sidebars about significant topics either historical, political or cultural in the region that have shaped the food or people.
Then there is the photography. Beautiful photographs of the landscape, detailed photographic charts of ingredients, appetizingly displayed prepared dishes, step-by-step series showing ingredients being made, and people lovingly portrayed going about their daily lives.
This book is BIG, no bedtime reading with this one, you won't be able to hold it up! If you love cookbooks for the way they tell the story of a country, the CULINARIA Spain is not to be missed.
Like all other books in the 'Culinaria' series, it is arranged in sections by region, not by food or meal type. I enjoy getting to know each area along with its history, people and foods together, rather than having a chapter on history, another on ingredients, etc. It gives a more complete picture of each region. And the pictures! Hundreds of color photos of a vast array of people, terain, fruits and vegetables, and so on.
I will be reading this book for pleasure, for reference and for making dinner for years to come.
Short essays explore subjects such as: the Arab's Culinary Legacy, Don Quixote, Carnival Time in Tenerife, Fish in Spanish Cusine, the Tapas Culture, the Pilgrim's Road to Santiago de Compostela and so on. Text is clear and informative and it sets the stage for appreciating an area and its dishes. Two indexes--one English; one Spanish--aid tourists with the vocabulary of dining in Spain as well as helping to find the location of recipes easily. I especially appreciate the double (facing) page photo spreads exploring typical cheeses, wines of the Rioja, canned specialty seafood and fish, sweet temptations at the cake shop, (four pages of) favorite Spanish tapas, fruits of Spain and the like. Travellers can see the finished products and their names and pick out items of interest to them before leaving home and they can recognize them and just point to them in shops and restaurants.
Whether reading for enjoyment or trying to gain the insight to travel and dine with confidence, I can highly recommend this volume.