The legacy work by one of the most influential experts on Spanish cuisine Penelope Casas was one of the premier experts on Spanish food: She taught Americans about jamA³n serrano, Manchego cheese, and chorizo, in addition to countless dishes, from patatas bravas to churros. She wrote several acclaimed books, and 1, 000 Spanish Recipes is her final work and legacy. It is the latestaand a very specialaaddition to the award-winning 1, 000 Recipes series; in this unmatched collection of simple, precise recipes, she takes readers on a culinary journey of Spain from Galicia to Madrid to the Canary Islands. There is a wealth of options for tapas (including 18 Spanish omelets); soups (11 recipes for gazpacho); salads; main courses; vegetable, bean, and grain dishes (50 paellas!); breads; and desserts (20 types of flan). Icons for vegetarian recipes, special menus, and features on Spanish ingredients and dishes will engage and reassure cooks. This culmination of Casasas 40-year career and lifelong love affair with Spanish food will be a treasured cookbook and guide.Cooked Fish, squid, and octopus Swordfish in Saffron Sauce Pescado en amarillo MAkES 4 SERvINgS The firm ... Ita#39;s quite special and easy to do. ... medium-high heat (or better still, use a deep fryer set at 365AdF) until it turns a cube of bread light brown in 60 seconds. place the eggs and flour in separate shallow bowls.
|Title||:||1,000 Spanish Recipes|
|Publisher||:||Houghton Mifflin Harcourt - 2014-11-04|