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The Foods and Wines of Spain (Anglais) Relié – 12 octobre 1982


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53 internautes sur 54 ont trouvé ce commentaire utile 
The best Spanish cook book you will ever find 4 octobre 2001
Par David - Publié sur Amazon.com
Format: Relié
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.
40 internautes sur 41 ont trouvé ce commentaire utile 
A Spanish classic, by fermed 19 mai 2000
Par Fernando Melendez - Publié sur Amazon.com
Format: Relié
In 1982 Penelope Casas published the finest book of Spanish cookery ever. It is now in its 11th printing. Although she has written other books on the cuisines of Spain, "The Foods and Wines of Spain" has biblical standing among cooks. For her culinary expertise she has been honored by the government of Spain, but more importantly, she had built a following of gastronomes of all stripes who swear by her recipes. Their authenticity is never in question: she is an indefatigable researcher who goes back to the kitchen and discusses things with the local artists and then includes those recipes and techniques in her book. If a few of the dishes don't taste exactly as they did in Spain it is because not all the ingredients are available here. Still, Ms. Casas gives advice about reasonable substitutes, and now that serrano ham and some chorizos are allowed to be imported, such substitutions can be kept to a minimum.
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.
26 internautes sur 26 ont trouvé ce commentaire utile 
This is the most authentic Spanish cookbook available. 27 octobre 1998
Par Un client - Publié sur Amazon.com
Format: Relié
Out of the many Spanish cookbooks that I own, Foods and Wines of Spain is by far the most authentic and informative. I lived in Spain for several years, and I know the country and its cusine very well. In Penelope Casa's book you will find authentic recipes from all of Spain's diverse regions. If you want to be transported instantly to real Spanish food, this is book to own. The recipes are easy to follow and generally require common, everyday ingredients found in most kitchens. I have made many of the recipes, all with great success, and as a result, I have converted many of my friends and family to the exciting world of Spanish cooking. More than just a cook book, the author writes of the culinary history of Spain, making this a truly interesting book.
18 internautes sur 18 ont trouvé ce commentaire utile 
Exhaustive research and recipes that work 22 décembre 2000
Par Un client - Publié sur Amazon.com
Format: Relié Achat vérifié
The great virtue of this book is its down-to-earth simplicity; you probably have the ingredients in your fridge and cupboards right now to make 60-70% of the recipes. What a relief, after putting up with the needs of many of today's slick cookbooks, e.g., flipping through a recent "simple" cookbook of a star chef in NYC, I discover I need 3 vanilla beans, fresh chervil, and grapeseed oil. Huh? Who the heck has the time to track this stuff down, let alone use it again in the next 3 years?
Ms. Casas has obviously been very careful to anticipate such problems; everything seems to have been tried over and over with the average US kitchen in mind. And amazingly, the dishes still turn out exotic and "Spanish." I have no ability to vouch for authenticity, but who cares; the bottom line is that these recipes work and are absolutely delicious.
I also appreciate the suggested accompanying vegetables and wine. Two favorite main courses: Rice and Chicken, Chicken with Pine Nuts.
In addition to the above virtues, Ms. Casas gives a straight-forward history for each of the recipes, giving context and conveying a keen intelligence and quiet passion that leave the reader wanting to try every single one of these dishes. The research is complete and stunning. There is no hype or filler. This book is a keeper.
17 internautes sur 19 ont trouvé ce commentaire utile 
Great recipes, murky directions 22 décembre 2004
Par S. Smith - Publié sur Amazon.com
Format: Relié Achat vérifié
This book is at the same time my favorite Spanish cookbook and the most frustrating. The recipes are terrific. I also have Casas' Delicioso! (which I highly recommend as well), but I prefer this book because it is better organized, with more of the standard Spanish recipes I crave (seafood with green sauce, scallops with sherry sauce, etc.-- fantastic). But with her later books such as Delicioso, Casas (or her editor) has learned to provide clearer, more accurate cooking instructions. In The Foods and Wines of Spain, the instructions are much more vague. How high should the heat be on the stove? How long should you sautee the onions? What does it mean exactly to "dust" something with flour? These things are often not spelled out. I am a pretty experienced cook but I would definitely benefit from some better instructions in some of the recipes. I can see how this book would be confusing for the novice cook or someone fairly new to Spanish cuisine-- if you are in this category you might want to start out with Delicioso!.
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