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Delicioso! The Regional Cooking of Spain Hardcover – April 30, 1996


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Mediterranean Cookbook
Mediterranean Cookbook
Whether it's the food of Tuscany, Provence, the Greek Islands, Morocco or Spain, Dorling Kindersley's Mediterranean Cookbook is a wonderful resource for families that want to eat fresh, fast and healthy. Learn more | See similar books

Editorial Reviews

From Publishers Weekly

Casas (Discovering Spain; Tapas) continues her thorough exploration of Spanish cooking with this superbly organized and definitive cookbook. For each region of the country she chooses a specialty. For example, labeling the Southeastern coast as the "Region of the Rices," she includes a history of rice growing in Spain and of the area, as well as brief overviews on such related topics as paella and saffron. Chatty, engaging and full of detail, the book could easily double as a travel (or at least restaurant) guide. The recipes are outstanding. In that same chapter there are 14 rice dishes, none repetitive and all tempting, from a simple and classic Rice with Greens to the more complex Vegetable Paella with Mint-Scented Meatballs. Each regional section contains "Notes on Regional Wines." Casas does not hesitate to challenge the home cook with unusual fare, such as Black Sausage with Raisins and Pine Nuts, or with unfamiliar techniques, such as soaking bacalao in cold water for two to three days in the recipe for Dried Cod in Onion and Red Pepper Puree. The rewards, however, are rich and varied.
Copyright 1996 Reed Business Information, Inc.

From Library Journal

Casas, the author of Tapas (LJ 9/15/85) and two other books about Spain, is an authority on Spanish cuisine. Here she explores the traditional cooking of the country's diverse regions, including the Canary Islands. She devotes a separate chapter to tapas before turning to northern Spain, "Region of the Sauces," Catalunya, "Region of the Casseroles," and the rest of the country, providing more than 400 recipes in all. There are notes on regional wines, boxes on such topics as cooking with salt cod, and thoughtful, informative headnotes accompanying the mouth-watering recipes. "Mediterranean cooking" has been wildly popular for several years, but it is only recently that the term has really come to refer to cuisines beyond those of Italy and southern France, making Casas's cookbook, one of the few on Spain, particularly timely. An essential purchase.
Copyright 1996 Reed Business Information, Inc.
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Product Details

  • Hardcover: 480 pages
  • Publisher: Knopf; 1st edition (April 30, 1996)
  • Language: English
  • ISBN-10: 0679430555
  • ISBN-13: 978-0679430551
  • Product Dimensions: 6.7 x 1.5 x 9.5 inches
  • Shipping Weight: 1.9 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Best Sellers Rank: #641,612 in Books (See Top 100 in Books)

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40 of 41 people found the following review helpful By A Customer on March 3, 2000
Format: Hardcover Verified Purchase
The recipes in this book consistently taste like the food I've enjoyed in Spanish restaurants. Her chicken dishes are among the best I've made, and I am thrilled with how authentic the tapas dishes are. The recipes are easy to follow and most are fairly easy to prepare. They are organized by region rather than type of dish. Although it is interesting to read about the variations in regional cooking, the organization makes finding the recipes you are looking for a bit more difficult... but the results are worth it. I have a large collection of cookbooks, but this is one of the few I use repeatedly.
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22 of 22 people found the following review helpful By Cosmas Bisticas on February 17, 2005
Format: Hardcover
Penelope Casas is surely an authority on Spanish cusine. She has won numerous awards and The Spanish government has awarded her both the National Prize of Gastronomy and the Medal of Touristic Merit, naming her Dame of the Order of Civil Merit.

I own three of her books and have never come across any other Spanish cookbook that is as authentic and at the same time simple to follow as hers.

Delicioso is a collection of classic spanish recipes, but goes far beyond that. If you are interested in learning some of the history behind what the Spaniards eat depending on their region this is the perfect book for you. There are no glossy pictures here but the detailed explanations make up for that.

One thing that is missing here is a reference of where to find some of the ingredients utilized in Spanish cuisine. "Cesar" by Olivier Said and James Mellgren offers such a reference (the best one in my opinion is tienda.com) and I stongly advise using authentic ingredients and not the chorizo from your local grocery store. Trust me it is worth the expense!
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22 of 23 people found the following review helpful By C. Ledger on July 18, 2001
Format: Hardcover Verified Purchase
I was first introduced to Penelope Casas' books several years back when a friend gave me "The Foods and Wine of Spain". I have been hooked since. Her recipes are always on target and delicious. A particular focus of this book is the regional differences in Spanish cuisine. From the Moorish influenced lamb and melon stew to the Catalan garlic chicken, Casas covers the cuisine deliciously. I use this book regularly and have followed its suggestions on restaurants and tapas bars when visiting Spain.
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19 of 20 people found the following review helpful By A Customer on May 1, 1998
Format: Hardcover
I first learned of Casas when I read her "Uncommon Guide" to Spain. She clearly loves the country and is devoted to its accurate representation. Her "Uncommon Guide" focused on areas and their foods. "Delicioso!" is the next best thing to discovering Spain. If you can't go, you can at least make the food. Her recipes are detailed and easy to follow. She also gives you some background on the recipes and covers tapas to seafood to desserts. The results are truly delicioso!
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9 of 9 people found the following review helpful By Nancy on October 6, 2004
Format: Hardcover
I originally stumbled across this book looking for some variety. Having ancestors from Spain, I thought this would be an interesting adventure. Delicioso has surpassed my expectations. I have made several dishes and all have been quite excellent and easy to prepare with American ingredients. I also enjoy the commentary and education on the regional differences and origins of items. It is well worth it - we love it!
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16 of 19 people found the following review helpful By B. Marold HALL OF FAMETOP 500 REVIEWER on April 29, 2005
Format: Hardcover Verified Purchase
`Delicioso!' and `Paella!' are leading Spanish cuisine writer Penelope Casas' latest books, following her similar pair, `Tapas' and `The Food and Wine of Spain'. In many ways, the later books are more similar to one another than they are to the earlier books. Both concentrate on regional cuisines. While the paella is certainly made throughout Spain, the dish originated in Valencia with many other rice dishes, described in `Delicioso!' as `region of the rices'.

Similarly, while `Delicioso!' covers all of Spain, it is not, like `The Food and Wine of Spain', a work which is intended to touch all aspects of the country's cuisine, although it is an excellent supplement to the earlier work. Since `Delicioso!' is organized by region and `The Food...' is organized by type of dish, they are like the warp and weft of the same piece of cloth. While the latter book provides the support and strength, giving us all the details about technique, ingredients, and wines, the former book enlivens the discussion by going into depth on selected regional specialities such as four different Tortilla Espanola recipes from Andalucia (Sevilla, Granada, Cadiz, Cordoba, Gibraltar) on the southwestern corner of Spain, which Casas baptizes as `The Region of Fried Foods & Gazpachos'. This chapter may give the historically naïve a notion that the Spanish Celts somehow brought a love of potatoes to Spain. The fact is exactly the opposite, as it was the Spanish who introduced the potato to Europe, specifically through the ports of Cadiz and Granada rather than the spud's coming from Ireland into northern Celtic Spain of Galicia.

Casas dubs Galicia as `The Region of the Sauces', which is entirely appropriate as it is very close culinarily and geographically to France.
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14 of 18 people found the following review helpful By A Customer on January 2, 1997
Format: Hardcover
The author has collected recipes from homemakers and reticent restaurant owner and brings them to us in a complete, intelligent and well written presentation.

For those of us that had the pleasure of eating regional Spanish cuisine, this book is a treat that fills us with nostalgia and the urge to try one recipe after another.

A refreshing and important addition to the library of any serious coo
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