Kijk op Boeken Auteur: E. Floyd
Keith Floyd's guide to Spanish cooking
In Floyd on Spain Keith Floyd has uncovered Europe's best-kept culinary secret. Revealing the considerable delights of a little-known cuisine -from simple, rustic dishes like Fisherman's Hotpot and Rabbit with Pears and Turnips to more unusual fare such as Chicken stuffed with Raisins and Apricots - he combines classic recipes with a feast of entertaining anecdotes from his travels, to create an outstanding cookbook.
With infectious enthusiasm, Floyd searches out the most delicious foods - and wines - of Spain. He lovingly recreates slow-simmering stews and warming soups from Galicia, elegant fish platters from the Basque Country, superb rice concoctions from Valencia and sweet Moorish dishes from Andalucia. He also celebrates the strongly regional nature of Spanish cooking, and the many exotic influences, such as Middle Eastern and Latin American, on this most varied of European cuisines.
Floyd intersperses the recipes with humorous tales from his journey, as seen in the recent television series on which this book is based, and captures fully the landscapes and culture of Spain. He introduces the many fascinating characters he met and relates the inevitable Floyd escapades, such as bravely cooking for the expert members of the Basque Union of Cooks. But, above all, he revels in the rich variety of Spanish cooking as it is found at the tapas bars, restaurants and family tables throughout Spain.
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