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The Food of Spain (Anglais) Relié – 15 mars 2012

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Description du produit

Revue de presse

“After a series of fascinating essays on the historical forces that led to the creation of various Spanish cuisines (among others: Celts and Jews, Frenchmen, monks, peasants and royals), Roden slips into the kitchen to deliver the goods.” (Sam Sifton, New York Times Book Review) --Ce texte fait référence à l'édition Relié .

Présentation de l'éditeur

Discover Spain's culture and cuisineClaudia Roden has spent five years researching and writing about the food of Spain, resulting in this definitive, passionate and evocative cookbook which takes in the different regions and looks at the history, the people and the culture at the heart of this country, and at that which binds it all together - the delicious food and recipes passed down through generations. From simple, rustic tapas and delicately flavoured soups, to elaborate celebratory dishes served on silver platters and cakes and desserts each with a story to tell, this is the book about Spain to learn from and to cook from.

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Format: Relié Achat vérifié
Encore un formidable livre de cuisine par Claudia Roden, après THE (NEW) BOOK OF MIDDLE EASTER FOOD et LE LIVRE DE LA CUISINE JUIVE. J'espère qu'on le trouvera un jour traduit en Français comme ce dernier. Chez Roden, il n'y a pas que les recettes avec quelques tuyaux habituels. C'est de la culture
culinaire complète: pratique, historique et géographique.
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Commentaires client les plus utiles sur Amazon.com (beta) (Peut contenir des commentaires issus du programme Early Reviewer Rewards)

Amazon.com: 4.4 étoiles sur 5 46 commentaires
5.0 étoiles sur 5 Five Stars 7 avril 2017
Par Tess B. - Publié sur Amazon.com
Format: Relié Achat vérifié
Great recipes. Easy to follow. Love to learn about the country as well as the food.
6 internautes sur 7 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Magnificent Printing, 609 Pages, Hundreds of Color Photos, Best Cookbook Ever? 11 juillet 2011
Par David Gurgel - Publié sur Amazon.com
Format: Relié Achat vérifié
I bought this book because Judith Jones (Julia Child's editor) recommended it in her own wonderful book, "The Tenth Muse: My Life in Food." (Judith has perhaps the most sophisticated palate of any American.)

This will be one of the most attractive cookbooks that you own - looks good among my 55 volumes. If you read it, you will learn much about the geography and history of Spanish food over the past thousand years. If you cook from it, your enjoyment will know no bounds.

This is about the food of European Spain, not the also-wonderful food of Mexico and other Spanish-speaking areas of the New World. For your next block party, do paella, perhaps the best-known example of Spanish communal feasting.

The medium-grain rice, sweet paprika, chorizo sausage, and other important Spanish ingredients can be hard to find. Use Amazon gourmet foods to find these items until you learn the substitutions available at your supermarket.

There are important French influences in Spanish cooking but less to fear. Eating is celebrated in Spanish cooking more than culinary arts - you can do it!
5.0 étoiles sur 5 Beautiful book, the pages are thick and full of ... 16 novembre 2016
Par Amazon Customer - Publié sur Amazon.com
Format: Relié Achat vérifié
Beautiful book, the pages are thick and full of great pictures. Very specific locations for the recipes, which is great for a traveler that loves food. If you have a chef in mind for this book I recommend it. An added plus is that it will look great on any coffee table.
29 internautes sur 32 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Spanish Cooking at Home Plus a Great Travelogue 30 juin 2011
Par James Ellsworth - Publié sur Amazon.com
Format: Relié Achat vérifié
Claudia Roden's breakthrough book, 'A Book of Middle Eastern Food' was not only a landmark work on one of my favorite cuisines, it was also a wonderful reminiscence of Roden's family history as Sephardic Jews who settled in Egypt. For Sephardic, read 'Spanish' and her credibility as a writer on this Mediterranean cuisine becomes clear. The first 120 plus pages contain a region-by-region overview of Spain's multi-ethnic food culture, ranging from signature agricultural products to 'bred in the bone' dishes. I very much agree with previous reviewers that the recipes she has selected accord well with what I have eaten and enjoyed during my travels in Spain. I also feel that this is the best overall book for a Spanish family (speaking English fluently) to select for their own cookbook. The great dishes, the expected dishes are here--from a homemade range of stocks through soups...well, to nuts! Famed convent-based recipes for egg and almond pastry 'bites' are here. We all have had them and we all have wished we 'knew how' to recreate them at home. Now we can! We can also share a thumbnail sketch of each region's history, their hopes for independence or autonomy or their roles in creating today's vibrant, modern Spain.

Why only four stars? I cook seriously (as does Roden)but I may be a bit 'jaded', a bit more interested in 'knockout' recipe and flavor or texture ideas. This book is wonderfully traditional. Her prose is not as rigorously edited as it used to be and there are some repetitions that pall on the careful reader.

Roden has also become a culinary 'goddess' by dint of her unremitting hard work and her text has acquired a bit of baggage: she is modest enough to feel she needs to recognize all the people in Spain who have helped her along the way and through the years. Notable names are dropped but there are also magic moments when she recognizes, for example, the president of a local gastronomic society of men, a man of humble origins but of enormous self-study and acheivement and a man of noble hospitality. 'Visiting' good people who love good food is one of the pleasures served up by this book; a pleasure seldom found elsewhere.

Obviously, I had to add this book to my collection and I feel you won't be sorry to do the same. For those who are seeking something a bit less ambitious and a bit more path-breaking, may I suggest Jose Andres' works 'Made in Spain' or 'Tapas?' The dishes he offers make me want to get in the kitchen and cook something for dinner tonight!
4.0 étoiles sur 5 She's the best 7 juin 2014
Par UrbanMonique - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
No cooking writer gets it better than Roden. While not quite as much a page turner as her Book of Jewish Cooking, this is a delight and a welcome addition to any kitchen.
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