Bursting with the enticing and varied flavors of the seven culinary regions of Spain, this new cookbook by the most knowledgeable American expert on Spanish cuisine takes readers on a gastronomic journey filled with new discoveries. Over 400 recipes. of color photos.
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Book Description
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.
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.
Copyright 1996 Reed Business Information, Inc.
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Customer Reviews
Most Helpful Customer Reviews
38 of 39 people found the following review helpful
By A Customer
Format:Hardcover|Amazon 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.
19 of 19 people found the following review helpful
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!
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!
20 of 21 people found the following review helpful
By C. Ledger
Format:Hardcover|Amazon 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.
Most Recent Customer Reviews
5.0 out of 5 stars
Wonderful book
This is a wonderful, wonderful book. Casas' descriptions of the foods of each region and commentaries on the recipes are very useful and interesting, and the recipes are great. Read more
Published 21 months ago by Marga
5.0 out of 5 stars
Truly Tasty and Authentic
I purchased this cookbook because I already had one of Penelope Casas' earlier works - Foods and Wines of Spain, and I wanted to try a new cookbook while visiting in the US. Read more
Published on July 20, 2010 by Courteney
5.0 out of 5 stars
Excellente!
This is probably, no is, the best book on regional cooking of Spain. Congratulations Mrs. Casas!
Published on August 29, 2005 by S. Edwards
5.0 out of 5 stars
Excellent, Entertaining Survey of Regional Spanish Cuisine
`Delicioso!' and `Paella!' are leading Spanish cuisine writer Penelope Casas' latest books, following her similar pair, `Tapas' and `The Food and Wine of Spain'. Read more
Published on April 29, 2005 by B. Marold
5.0 out of 5 stars
Appropriately Titled Book!
I originally stumbled across this book looking for some variety. Having ancestors from Spain, I thought this would be an interesting adventure. Read more
Published on October 6, 2004 by Nancy
5.0 out of 5 stars
The foods of Spain from coast to coast! Delicious!
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. Read more
Published on May 1, 1998
5.0 out of 5 stars
Acurrate, creative and imaginative. A "must have"
The author has collected recipes from homemakers and reticent restaurant owner and brings them to us in a complete, intelligent and well written presentation. Read more
Published on January 2, 1997
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