Delicioso! The Regional Cooking of Spain (Hardcover)

by Penelope Casas (Author)

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: 9.3 x 6.9 x 1.5 inches
• Shipping Weight: 1.9 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars See all reviews (8 customer reviews)
• Amazon.com Sales Rank: #71,749 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

34 of 35 people found the following review helpful:

5.0 out of 5 stars Highly Recommended, March 3, 2000

By A Customer

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 20 people found the following review helpful:

5.0 out of 5 stars Another Great Book by Casas, July 18, 2001

By	C. Ledger (Colorado) - See all my reviews (REAL NAME)

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.

14 of 14 people found the following review helpful:

5.0 out of 5 stars Worth every penny!, February 17, 2005

By	Cosmas Bisticas "Chez Cosmo" (Denver) - See all my reviews (REAL NAME)

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!