Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Product

The Food of Spain

The Food of Spain

Buy Now
Save to Recipe Box
Print
Add Private Note
Buy Now
Saved Add to List

    Add to List

Print
Add Recipe Note
Buy Now

By Claudia Roden

HarperCollins Publishers, $40

Claudia Roden has devoted much of her life to writing about traditional cuisines from around the world before they disappear. In this, her twelfth cookbook, the James Beard Award-winning author turns her attention to Spain.

Region by region and era by era, she untangles the Moorish, Jewish, Roman, and Celtic influences that permeate Spain’s national cuisine. It makes for great armchair travel and even better cooking. Roden juxtaposes scholarly research with musings on food and life and brings matchless insight and authority to the table. Whether she’s writing about an iconic Spanish specialty like Paella Valenciana, Tortilla de Patatas (a traditional potato omelette), or a lesser-known treat of Roast Chicken with Apples and Grapes, it’s as if she’s right there with you, sharing secrets and divulging funny little stories. Her clearly written recipes range from simple (think Sweet Roasted Tomatoes, Almond Cake, and Shrimp with Garlic) to more complex (like Roast Guinea Fowl with Marzipan and Dried Fruit Stuffing and Empanadillas with Tomato, Pepper, and Tuna Filling) and will gratify serious and novice cooks alike. Ingredient lists are precise (she’s careful to specify details like what size egg or type of apple to use), with most items readily found in grocery stores.

When you consider the thousands of recipes Roden collected and tested, it’s amazing that she offers just the two hundred or so here. Her aim was to feature the most delicious she could find, though, and it’s clear she succeeded.

Tasting Notes

“Wrinkled” Potatoes and Green Sauce with Cilantro (page 279) Cut open these perfectly salty potatoes and spoon on plenty of Roden’s refreshingly tangy green mojo sauce. It’s an unbelievably tasty combination.

Garlic Chicken (page 351) This stovetop braise produces fantastic results. The chicken is moist and deeply flavorful; the rich sauce is garlicky, in a mellow, sweet, nutty way.

Click here to purchase

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks