Culinaria Spain: A Celebration of Food and Tradition
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About the Author
Marion Trutter studied communication, Spanish literature, and American studies in Munich, Germany. She works as freelance journalist, author, and editor.
" highlights the varied regional cuisine of Spain in 380 pages and over 1,000 photos. In addition to the traditional recipes, this book provides a closer look into the culture and history that has helped to shape the fascinating country a great choice for those wanting to learn about Spanish cuisine and culture. You will find some of the more well-known Spanish dishes (Sangria, Crema Catalana- Catalan Cream, Croquetas de Pollo- Chicken Croquettes, Paella Valenciana, Tortilla de Patatas- Potato Omelet) alongside others that aren t as common outside of Spain (Perrechicos Fritos- Sauteed St. George Mushrooms, Perdiz con Chocolate- Partridge in Chocolate Sauce, Pollo con Langosta- Chicken with Spiny Lobster, Huevos al Modo de Soller- Fried Eggs Soller Style, Tumbet- Eggplant Bake). Seafood lovers will enjoy the abundance of fish and shellfish recipes. There is also a nice variety of appetizers, desserts, pastries, fruits, vegetables, soups, stews, salads, meats, poultry, eggs, and rice."--Tara s Multicultural Table blog"