From Publishers Weekly
For Americans, French cuisine remains the pinnacle of culinary sophistication, and Mexican, Chinese and Italian dishes are as popular as apple pie. But outside of paella or tapas, food from the Iberian Peninsula has never quite caught on. With this UK award-winning volume, prolific author Luard hopes to change all that. This is a daunting task, considering the varied cultural traditions of these two countries, so Luard has wisely organized the recipes by region. And she admits in her introduction that her choices are "by no means comprehensive." Despite the author's modesty, readers will enjoy the fascinating array of dishes, which often reflect the history of the region in question. From the Levante, we get Moors and Christians, or black beans and white rice, to mark the return of Christianity to Spain; from Alentejano, there is the Açorda, a hearty, garlicky soup with cilantro, a reminder of when Portuguese ships plied Eastern seas. Luard has also included short essays about each region and page after page of luscious photography. But the most notable aspect of the volume is, of course, the food. Simply put: the recipes are very, very good. The Roast Loin of Pork with Potatoes is foolproof and outrageously tasty; the Vegetable Hot-Pot is a deceptively straightforward revelation; and the Eggplant Fritters are nothing short of addictive. It should be noted that this book is not for absolute beginners: measurements and timings are "deliberately inexact"; yet Luard can occasionally be exacting. (When making the Valencian Paella, your heat source "must be broad enough to allow even contact with the entire base of the pan"-a difficult proposition for most city kitchens.) But these complaints refer to just a fraction of the more than 100 recipes in this delightful book, which will be a useful and appetizing introduction to a cuisine that has been shamefully overlooked in much of the U.S.
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"Elisabeth Luard is one of the best writers on Spanish food in the English language." -- Time Out, November 2004
"It's beautifully written, lavishly illustrated... packed with the fascinating food history of these countries, as well as delectable recipes." -- Tom Parker Bowles, Mail on Sunday
"Luards writing is elegant and her food is always excellent." -- The Times
"No cookery writer knows Spain better... a beautiful addition to every kitchen." -- The Independent, Oct 04
More than a cookbook, "The Food of Spain and Portugal" is a beautifully illustrated travelers guide to the Iberian peninsula -- Metro (New York edition)
More than a cookbook, The Food of Spain and Portugal is also a beautifully illustrated gastronomic travelers guide. -- Metro (New York edition)
The flavors of the Iberian Peninsula come to delicious life in Elisabeth Luards newly published book. -- Boston Herald
The flavors of the Iberian Peninsula come to life in Elisabeth Luards newly published "The Food of Spain and Portugal" -- Boston Herald
--This text refers to an out of print or unavailable edition of this title.