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Culinaria Spain Paperback – October 15, 2008
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More About the Author
In 1982, he accompanied Joseph Beuys on a project called 7000 Eichen ("7000 Oaks"). He worked as a journalist in Rio de Janeiro for Jornal do Brasil, and reported on the civil war in Nicaragua crossing back and forth between the Sandinistas and the Contras.
Günter Beer sat in the mud with Venezuelan gold panners, he published the latest news from US military laboratories, took fashion photographs in Mexico, Majorca and atop the Matterhorn.
For Könemann Verlag in 1994 he photographed 255 culinary specialities from all over Europe in 180 days. His work has since focused on more than 20 international cookbooks.
2011 GoVeggie! (.B-APPs)
2010 The Cook's Encyclopedia (.B-APPs)
2009 Italienisch Kochen (.B-APPs)
2008 Italien - Die Landestypische Küche (Ullmann)
2007 Andalusien Kitchen & Culture (G+U)
2006 Fisch & Seafood (ViaBene)
2005 Pasta (Via Bene)
2003 Salat (Kone)
2002 Witzigmanns Kreta Küche (Mosaik)
2001 Witzigmanns CrossOver Küche (G+U)
1999 Culinaria France
1998 Culinaria Italy
1998 Culinaria Spain
1997 Culinaria Southeast Asia
1995 Culinaria Europe
Top Customer Reviews
The people who bring you the Culinaria series want you to know that the food of a country reflects not only the geography, topography and climate, but also the history - all the peoples who have conquered, settled or passed through a country leave an impression.
While many people think of Spain and paella, there is much more to it. The people of the northern mountains certainly eat a more hearty fare than the people of the southern Mediterranean coast.
The book is divided by region to illustrate the various cuisine and cultures. For example, the empanada originated in Galicia as a kind of "fast food" for Christian pilgrims.
Culinaria gives you many wonderful recipes, many fun and interesting facts about the food and the regions. There are extensive sections describing wines, cheeses, olive oils, seafood, mineral water and more. The book is beautifully and lavishly illustrated with photographs, not only of prepared foods but of coastlines and mountains, markets, and beautiful Spanish faces.
This is a really nice book if you want to learn more about Spain than just a few recipes!
The relaunch is essentially no different in content than the original. The main changes are
- new pictures of some recipes
- more open feel with increased line spacing
- no more coloured backgrounds on pages
- general realignment of photos and text on pages.
Overall if you do not own it, it is probably easier to read than the original and better for vision impaired. If you own the original do not bother, all conent and recipes are the same. Personally I prefer the more rustic and warmer feel of the original.
The book is divided into chapters by geographic regions. Each region is described by the physical features that make it unique, the foods and ingredients that are special to it, and recipes are given for the dishes that define it. There are abundant sidebars about significant topics either historical, political or cultural in the region that have shaped the food or people.
Then there is the photography. Beautiful photographs of the landscape, detailed photographic charts of ingredients, appetizingly displayed prepared dishes, step-by-step series showing ingredients being made, and people lovingly portrayed going about their daily lives.
This book is BIG, no bedtime reading with this one, you won't be able to hold it up! If you love cookbooks for the way they tell the story of a country, the CULINARIA Spain is not to be missed.
Like all other books in the 'Culinaria' series, it is arranged in sections by region, not by food or meal type. I enjoy getting to know each area along with its history, people and foods together, rather than having a chapter on history, another on ingredients, etc. It gives a more complete picture of each region. And the pictures! Hundreds of color photos of a vast array of people, terain, fruits and vegetables, and so on.
I will be reading this book for pleasure, for reference and for making dinner for years to come.
Short essays explore subjects such as: the Arab's Culinary Legacy, Don Quixote, Carnival Time in Tenerife, Fish in Spanish Cusine, the Tapas Culture, the Pilgrim's Road to Santiago de Compostela and so on. Text is clear and informative and it sets the stage for appreciating an area and its dishes.Read more ›
Most Recent Customer Reviews
This is a great book for information about Spanish food. It's broken down by region and contains a wealth of information. Read morePublished 4 months ago by locamocha
This book is the best book on origins and locations of the ingredients of Spanish foods. Very thorough and well written. Read morePublished 11 months ago by Zu F.
Visually rich, great recipes, great information. Like a textbook of Spanish cuisine region by region. Great book.Published 11 months ago by Ray Noelle
A lovely compendium of food and travel for anyone who likes either. Fun to look at, you will learn about the regional specialties and enjoy this book for many years. Read morePublished 12 months ago by Master Gardener
The pictures are amazing and it looks like it should be a great book. Unfortunately, we found the text to be far too small to read comfortably. Read morePublished 13 months ago by K. Crady