Product Description
A tribute to Old World Spanish cuisine features 150 traditional recipes for the modern cook, a history of Spanish cuisine through the ages, and a discussion of open-air cooking, Jewish and Moorish influences, and more. 25,000 first printing. ... Read more

Customer Reviews (2)

Everything you wanted to know about Spanish cooking
Gorgeous coffee-table book. Fascinating history of Spanish cooking, when new world foods were brought to Europe and how they were incorporated into a multiple culture's way of life. Has beautiful photography, recipes andpaintings from the Spanish masters.

Authentic spanish recipes artistically presented
A wonderful collection of recipes which offers a very authentic taste of Spain while presenting the history behind each traditional dish.Large close up color photographs enable the cook to take a peek at what his final creation should look like.Delicious, flavorful, and not difficult to make, these recipes taste like old home Spain while the artistic way in which they are exhibited in this beautiful book make it a great gift idea. ... Read more

Product Description
Spanish food and cooking is as rich and diverse as the landscape itself and reflects the country's history, traditions and way of life. This book conducts a fascinating journey through this delicious and distinctive cuisine. ... Read more

Product Description
From tapas and paella to tortilla and churros with hot chocolate, Spain is the source of some of the world's greatest dishes. Now you can cook them at home with Linda Tubby's "Spanish Country Kitchen. Chapters include Tapas, Appetizers, and salads for dishes such as Spinach Tortilla with Salt Cod and Potatoes and Garlic Shrimps. Try authentic Spanish Soups such as the famous Gazpacho. Spain has a wonderful way with Vegetables: try La Calcotada (grilled scallions with two salsas) or White Beans with Paprika, Saffron, and clams. Recipes for Rice, Pasta, and Pastry include Paella, here done in several forms, plus Chicken Empanada, and Coca or Spanish Pizza. Experiment with fish and shellfish recipes such as Zarzuela de Mariscos(fishermen's stew), Stuffed Calamares and Poor Man's Lobster. Meat and Poultry dishes include Duck with Olives, Fabada(pork and beans), and Rib Eye Steak with Olive and Tomato Salsa. Finally, Spanish Sweet Things will make your mouth water.-Will delight aficionados as well as newcomers to Spanish cuisine.-An excellent section on Mail Order, Specialist Suppliers, and Websites will help you track down the best products available.-Illustrated by leading photographer Martin Brigdale ... Read more

Customer Reviews (2)

CLASSIC SPANISH CUISINE
Having a Spanish born husband and son-inlaw, I can assure you this book is authentic to the bone without being complicated.Pure classic Spanish food with mostly simplye ingredients for every day cooking.

Best book I' ve read so far in English about Spanish Cooking...
These recipes are wonderful, as well as the color photos.I lived in Spain for 4 years, and although I never really used a cookbook, this one is really great.It is totally authentic, from the fabada to the cocido.I used to make fabada every week in winter, and it is just like mine.If you want to learn how to make authentic Spanish food, you should buy this book. ... Read more

Product Description
In the first cookbook to encompass the full spectrum of Latin American cooking all across America today, Himilce Novas and Rosemary Silva offer 200 enticing recipes that have been drawn from the home kitchens of Americans with roots in Mexico, Puerto Rico, Cuba, Jamaica, Brazil, Argentina, Chile, Peru, Ecuador, Colombia, Guatemala, and nearly every other corner of Latin America.

Spicy, colorful, and full of surprises, Latin flavors are the latest rage with Nuevo Latino chefs from New York to Los Angeles. But here the exotic is translated into wonderful everyday dishes that home cooks can easily master.

For starters, Novas and Silva give us luscious Chilled Roasted Sweet Red Pepper and Coconut Soup or Orange-Scented Roasted Pumpkin Soup and appetizers known as antojitos ("little whims")--Bayamo's Fried Wontons with Chorizo and Chiles or a Costa Rican Black Bean and Bacon Dip.

For main courses, there are hearty delights like Piri Thomas's Chicken Asopao or a Heavenly Potato Pie with Minced Beef, Raisins, and Olives.

Center stage in many a meal are the rice and bean dishes with countless delicious variations on the theme, like Gallo pinto, Red Kidney Beans and Rice, and "Jamaican coat of arms",also called Rice and Peas (which are actually small red beans).

And to satisfy the Latin appetite any time of day, also included here is a rich array of tamales, empanadas, and other turnovers, like Little Brazil Shrimp Turnovers stuffed with shrimp and hearts of palm.

From Cristina, the Cuban American talk show hostess in Miami, to U.S. Representative Henry B. González of Texas, from film producers and opera singers to young students and grandmothers, the authors have gathered, along with the family recipes and their origins, stories of the past and of the good times celebrated in America. Novas and Silva also offer invaluable information on Latin American chiles, on the earthy appeal of plantains and tubers like yuca and taro, and on other special foods that give these dishes their unique character, along with mail-order sources for hard-to-get ingredients.

An exuberant one-of-a-kind cookbook that will add a new dimension to the American table. Amazon.com Review
If you've an unquenchable hankering for Latin Americanfare--say Cuban Salsa de Perro (Dog Sauce), ColombianCazuela de Mariscos (Seafood Stew), or the Haitian confectionof Bananas with Rum Butter Cream--you'd be advised to turn to LatinAmerican Cooking Across the U.S.A. by Himilce Novas and RosemarySilva. The authors explain the history of each dish, its typicalpresentation in its land of origin, and how to go about preparing itin an American kitchen. It's a wonderful resource for a wide audience,whether you have Latin American roots and want to cook the meals youremember from grandma's house, have traveled in Latin America and wantto recreate the dishes you loved on vacation, or merely have a tastefor the cuisine of Latin America and want the option of cooking it upat home. The authors collected a fine array of recipes--200 in all--athorough sampling of soups, appetizers, and salads; entrees withpoultry, fish, or meat; various rice, bean, and vegetable concoctions;plus turnovers, breads, desserts, and drinks--all versions oftraditional dishes culled from individuals living in the United Statesso as to translate easily into American home meals. Replete withfamily stories and culinary history, the recipes are intriguing totry, easy to make, and resonate with the various flavors of LatinAmerica. --Stephanie Gold ... Read more

Customer Reviews (7)

Good Recipes
I tried some of the recipes like Fried Adobo Chicken, Oxtail Stew and few others and they all came out as expected. I just wish it came with some pictures because even though I'm some what familiar with Mexican, Panamanian, and Puerto Rican cooking, I like to see pictures whenever I'm cooking something I didn't grow up on.

An inspired collection of recipies for those of us who love Latin American cuisine.
Himilice Novas & Rosemary Silva have managed to create a unique and totally engaging recipe book. They have combined the art of cooking with the art of story telling and delivered a passionate & spirited collection of Latin American dishes. My favorite dish is the Pargo Dorado con salasa de coco y lima, delicate red snapper in a coconut lime sauce. Another outstandig dish is Abuelita's Vanilla Flan it's smooth & not to sweet. Among a sea of ordinary recipe books, this one sails above the rest and indeed has become my favorite.

a pleasurable way to expand my horizons
I wasn't sure at first if I was going to enjoy this cookbook because I am not at all familiar with Latin dishes or ingredients. The recipes in "Latin American Cooking Across the USA" are very accessible, as I've read many of them I've thought to myself "that sounds really good", even ones with ingredient combinations and preparations completely unfamiliar. I am happy that this book dispels the notion that all Latin food is super-spicy, there are subtle and flavorful recipes in this book not just heat ( I think Americans have gone way overboard with hot spices and garlic as if that is a guarantee of good flavor, which it is not). It is also interesting to see how recipes have changed because of availability of ingredients in the US or because of change in tastes by later generations. I can't wait to try so many of these recipes!

one of my most treasured (cook)books
This is a great cookbook. If you have any interest in cookbooks that are worth reading, as well as using to cook from, just buy it already. You will learn a lot about Latin American family traditions, too.

More than 10 years ago, while browsing cookbooks at the Strand bookstore in New York, I came across this book, and discovered Puerto Rican holiday recipes. "Why not try them this year?", I thought. So, I made Puerto Rican christmas that year, and ever since. A testament to how good/authentic these recipes are is that in that first year, the guests included my (Puerto Rican) mother-in-law and a family friend in from La Isla. The results we warmly greeted. "Eddie's Puerto Rican Roast Pork" is one of those recipes that is super easy, but will result in an indescribably good dish, and a beautiful centerpiece to your dinner. I have made many of the other dishes, too -- all to great acclaim.

Favorites inclue the "Arroz con Gandules", "Panama Canal Seviche", "Shrimp Seviche", both Flan recipes, and, of course, "Coquito", the yummy Puerto Rican version of eggnog, with rum and coconut.

The stories are as good as the recipes, so even if you don't cook, the book is a terrific read. But, be warned, it _will_ make you hungry.

Excellent comprehensive collection of recipes
I tried the Jerk marinade recipe for chicken and curry goat (lamb) and both came out delicious. Even though the jerk recipe I have been following for a while now calls for green onions and brown sugar, both of which are omitted in the recipe from this book, the result (it uses ginger and garlic that I havent seen in other jerk rubs before) was delectable. Following the recommendation of the author, we recently visited Vernon's Jerk place in the Bronx and were very pleased with the food!! I have been dabbling in caribbean/cuban/spanish cuisine for a little while now and this book is a must have if you wanna prepare authentic latin american dishes! This book also has a huge dessert section. Colombian American Guava Bread, Pumpkin Flan and Coconut Bread Pudding all came out excellent! Happy cooking! I am sure this will be a book you'll keep coming back to every time you feel like whipping together something spicy and exotic! ... Read more

Product Description

Product Description
Introduces the history, land, and food of Spain and includes recipes for such dishes as paella, arroz con pollo, gazpacho, and flan. ... Read more

Customer Reviews (1)

Studying Spain with my 3 and 5 year old boys
This is a kids book- it only has about 16 recipes in it, but we tried 8 of them and they were all hits with the boys.Nice background information about Spain. ... Read more

Customer Reviews (1)

A gastronomic tour through the regions of Spain
In this informative volume the author presents authentic Spanish cuisine and clearly explains its many regional differences. Judging by the recipes I have tried, Ms. Torres knows not only her wines but also her food. The recipe instructions are not difficult to follow, and the ingredients called for are easily procurable on this side of the Atlantic. Authoritative and easy to use, "The Spanish Table" is a mouthwatering introduction to the richly varied cooking of a fascinating country and would be an exciting addition to your cookbook library.

If you happen to enjoy Greek food, I would also recommend "The Food of Greece," by Vilma Liacouras Chantiles. ... Read more

Customer Reviews (3)

excellent variety and geographical background
great colors and smells and tastes come from this book.i enjoyed learning abou the regions and their foods.they taste great too.

Add Excitement to Your Cooking
I got this book from the library and have just been totally awestruck by the recipes. We are planning a trip to Spain in October and I picked thisup to get an idea of what to expect from the Spanish cuisine. We can'tbelieve the delicious and exciting recipes in this book -- and they aresurprisingly easy to prepare. I am heartbroken that it is currentlyunavailable and hope to luck out and find a copy of it at some point intime.

Wonderful, flavorful recipes.
Loved the recipes.They are very easy to follow and almost guaranteed success. But be ready to adapt them to a lower fat version. ... Read more

Customer Reviews (3)

Outstanding collection of regional receipes
The author has collected a superb group of home-cooking receipes in a photo journalism style that informs and entertains.

A superb compendium of authentic Spanish cusine
Spanish Home Cooking: Cocina Casera Espanola is a superb compendium of authentic Spanish cusine drawn from the regions of Galicia, the Basque County, La Macnhacn, Catalunya, and more. The result of three years research and numerous on-site visitations, Miriam Kelen has produced an impressive, superbly illustrated, specialty cookbook that would grace the collection of any dedicated gourmet chef.

Delicious and Easy Recipes
This is a great book to own or give as a gift. I've made dozens of the recipes with much success. The food is simple, creative and full of flavor. The book contains stories and pictures that make this a very special cook book. ... Read more

Product Description

IN RESPONSE TO THE REQUESTS of his patrons, Steve Winson has created a cookbook full of tasty recipes for those specialty cooking utensils unique to Spain and Portugal-paella pans, cazuelas, cataplanas, and ollas. In a cheery and informative way, he provides the history and culture of the pans and how to use them. He also offers an excellent section on Iberian wines and ideas for hosting fun tasting parties.

So, when in the mood for something a bit exotic, this book makes it easy for home cooks to try their hand at a traditional seafood paella, or Clams Medeira, or Black Olive-Fig Tapenade served with a fine Pedro Ximenex sherry. It's a trip to the Old Country without leaving the kitchen.

Customer Reviews (4)

Cataplanas & Cazuelas
I enjoy this book because it is the only one out there, that I know of, that teaches about the kitchen tools we see in Spain and Portugal. Paella pans, cataplanas, clay cazuelas, and even mortars are included as their own sections. It gets me into the spirit of the Iberian style of cooking with rustic elements and timeless classic flavors. Plus the Cocina Pobre section is great for us students on a budget!

Good idea, Bad recipes and approach
This is an American pretending to know how to make Spanish tapas or Iberian food in general. Btw: I'm from Barcelona - There's not originality on his recipes, looks like the recipes were copied or borrow from somewhere else - I could safely say that his recipes are taking from other public available sources. Yes, looks good, but these recipes are available anywhere on the net. Don't buy it, just Google "Paella Valenciana" or "Tapas Recipes", "Portuguese Country Recipes", etc.That being said, the book looks good, the directions are Ok, I think there're better books up there. Try one of Penelope Casas books E.g.: La Cocina de Mama or The Foods and Wines of Spain...

A seminal addition to any personal, professional, family, or community library ethnic cookbook collection
Native Spanish cuisine from the Iberian peninsula is one of long tradition and distinction. In "The Spanish Table: Traditional Recipes And Wine Pairings From Spain And Portugal", author Steve Winston draws upon his many years of travel throughout the Iberian countryside and seashore communities to compile a 222-page compendium of truly outstanding recipes that perfectly showcase the versatility, breath, and variety of Spanish and Portuguese fare for any and all dining occasions. Of special note are the wine-pairing suggestions, recommendations, and commentaries. With recipes ranging from The Spanish Table's Classic Paella; Azorean Beef Stew; Amy's Chorizo Bread Pudding; and Tortilla Espanola; to Blackberry-Saffron Sorbet; Artichoke Heart and Manchego Cheese Spread; and Chocolate Port Wine Cake, "The Spanish Table" is a highly recommended, 'kitchen cook friendly', and seminal addition to any personal, professional, family, or community library ethnic cookbook collection!

Good ideas - not a lot of direction
I was looking to host a Spanish dinner party and used this cookbook for most of my recipes.Overall, the book gave me some great ideas for tapas, paella, and sangria.However, several of the recipes did not offer much specificity but rather general guidelines ("Use a lot of oil").I guess the point the authors were trying to make is that there are not always hard and fast guidelines for certain ingredients, but ultimately it's a cookbook!When people have not made these recipes before, specifics are necessary.

Some of the recipes are better than others - the artichoke/manchego spread was terrible, but the sephardic migas were a huge hit.My guests also loved the traditional paella valenciana.

Overall, the cookbook was helpful and the discussions at the beginning of each chapter were extremely informative.I would not recommend if you have never cooked spanish food before. ... Read more

Product Description
The definitive and most up-to-date bookabout Spanish wines, with more than 13,000 brands reviewed. Text in Spanish ... Read more

Customer Reviews (3)

Espanol; Vino
Love this review. However, there are a lot of run on sentences and grammar problems.

penin guide tospanish wine 2010
The 2010 edition of the Penin Guide to Spanish Wine 2010 is the best to date.I enjoy the larger format and what seems like extra maps.Overall they did an excellent job on the 2010 edition.

This is an exciting time for Spanish wine
Quality is up significantly, and it represents, in the US, the least expensive traditional wines available. The thousands of wineries and labels are well covered in this book (which is mainly aimed for the wine trade), and that includes everything that is commonly available in the US as well as in Spanish stores. Spanish wine is a whole new world for those of us who learned Bordeaux, Burgundy, German wine labeling, and Tuscan wines. Prices are gradually increasing (mostly due to the exchange rate) but there are excellent Spanish wine bargains from $6 up. And Old World craft wines available at similar prices to the Australian mass-produced (and crazy sweet!) "critter" wines. Get educated on Spanish wine right now! ... Read more

Customer Reviews (1)

Gift
I sent this to my son and his wife and they said it was perfect.Can't do any better than that!! ... Read more

Customer Reviews (12)

Great spanish cookbook
This was such an asset to giving my daughter a spanish themed graduation party.This cookbook was not only that but the story of the restaurant which my family visited.The pictures in the book are great too.

Cuban Bread
Can anyone tell me if they have the recipe for their cuban bread in it? It is by far the best I have ever had!

Don't Do It Yourself
A recent salad made wonderfully by a friend convinced me that there is just about as much art in making salads as anything else. It made me think of the excellent 1905 Salad at the Columbia Restaurant which we get every time we're there. It has just the right combination of things and an especially fine dressing. But here's a case of "Don't try to do it at home" unless you are really accomplished at that sort of thing. The time we tried to do it, following the recipe provided exactly, it didn't taste anything like what you get at the restaurant. And we had purchased their own dressing. Anyways, they have have a new location in Palm Beach which I want to visit. The best we've tried is the one in Sarasota. You can go afterwards to see the Rubens tapestry cartoons at the Ringling Museum of Art. That's a fun afternoon.

Very Nice
Wow, this is some cookbook.I picked it up in the Orlando Airport, and have been enjoying it ever since.Highly recommend it.

Excellent if you love this restaurant like I do
This is a wonderful recipe that also goes into the history of the restaurant.I love the columbia and always got to the one at St. Armands circle when I am in Florida.I love the ropa vieja and cuban snawhiches are quick and easy ... Read more

Customer Reviews (4)

Pèsimo !
Un recetario que quiere ser dos cosas ( español e inglès ) y no es ninguna de las dos...ni recetario,. tampoco

FABULOUS BILINGUAL COOKBOOK!
This bilingual English / Spanish cookbook is absolutely FABULOUS!!! Liora Cohen has done an excellent job compiling a variety of recipes that are delicious and prepared easily with common ingredients. This cookbook has everything you could ever want in it. A friend of mine just came from Mexico and she didn't know how to cook an American Thanksgiving dinner. I shared recipes from this book with my friend. It was ALL in this cookbook!!, right there for her in Spanish!!! Thanksgiving Turkey, recipe 288; Turkey Stuffing, recipe 171; Carrot Cake, recipe 125, etc. There are three flan recipes, two for regular flan and one for coconut flan, that I intend to try as soon as I get the chance. There's a nice recipe for red beans and rice. This cookbook is spiral bound so the pages lie flat, and the spiral binding is very strong and durable. The recipes are similar to fund-raising type cookbooks (everyone's favorite recipes), with 308 recipes in this book. There is Spanish on one side of the page and English on the other side. A lot of the recipes are fundraiser-favorite types of food, but with popular Spanish food also, such as Black Beans (Oh! Good!!), Mexican Lasagne (different and tasty), Meat Empanadas, Cactus Leaf Salad (Nopales Salad), etc. There are lots of different recipes, and even more of the "home cooking" type. At the end of this book, Ms. Cohen has added twenty pages of extra help. Included are Heart Healthy Hints & Low Calorie Substitutions. Also, there are lots of useful conversion charts as an added extra (You don't need them to cook from the book as everything is very clear in the recipe instructions, but it's interesting to have ounces to grams, Fahrenheit to Celcius, inches to centimeters, liquid measures and dry measures). There is also a useful yield chart included (example: 1 lb. cabbage head = 4 1/2 cups shredded; 1 lb. carrots = 3 cups shredded; LOTS MORE!) There are drawings of lots of kitchen utensils with their names in English and Spanish. VERY HELPFUL!!! Now I know the names of kitchen items in Spanish, or if I forget, I can refer back to this book. The funnest part about this book to me is the bilingual aspect. It's EXCELLENT for learning even more Spanish, and how to say things that aren't exactly in textbooks. :-) Sometimes, I just read this book for fun, with no intentions of cooking, although it's a SUPER cookbook too! It's also enjoyable to share with friends and family in either English or Spanish. This book has been proofread very carefully, and it is professionally done. I appreciate what Ms. Cohen has done in putting it together. It's one of my very favorite cookbooks.ESTE LIBRO ES FABULOSO!!! I HIGHLY recommend it!... and I'm an acquisitions librarian that has seen a lot of books! Thanks again, Ms. Cohen, for a job well done.

painful as a root canal
well, it's informative but horrible. it is written in a disgusting fashion. liora a. cohen should be ashamed. i was a fool to even open it. i regret that day like i regret the day i lost my puppy dog. i miss my puppy dog just like i miss being able to cook in english and spanish without thinking about ms. cohen and her work of terror.

Que Saboroso!
This is a fantastic cookbook for people with an interest in Latin cooking.There are also more modern takes on traditional recipes, which makes it easier, as well, to eat healthier (avoiding some of the fats, etc.).I lived in Latin America for many years, and this is the gift that I give to friends who are heading out to the Spanish speaking world.I guarantee them that they, and their friends, will use it over and over again. ... Read more

Product Description
Spanish cuisine is wonderfully rich in seafood. Salmon, tuna, shrimp, clams, oysters, and scallops are all featured here in authentic recipes flavored with Spain’s other national tastes—olive oil, wine, sea salt, almonds, sherry, and an abundance of vegetables and fruits. Cooking Spanish opens with an extensive chapter on "Tapas Traditions," and 250 color photographs show the mouth-watering results. Both practical and inspirational, Cooking Spanish will bring popular Spanish nibbles into any home kitchen. ... Read more

Customer Reviews (1)

A solid introduction to traditional Spanish cuisine
Tapas restaurants and Spain's "nueva cocina" have given international recognition to Spanish food. This book focuses on traditional cooking in Spanish bars, restaurants and homes. An introduction and a useful index bookend four sections on tapas, costal cooking, inland cooking, and sweets. Although the book is credited to one author, John Newton, the style is informative but detached and impersonal; I thought it was written by committee at first. Although half of these 191 pages are taken up by images, the few pages that introduce each section or focus on an ingredient are interesting and prove the author's knowledge of the country and it's traditional food. I've found the seafood and tapas sections to be quite good; the Spanish "tortilla" recipe is more complete and precise than the ones I have learned from native cooks.

Recipes are either presented in two-page spreads with a full-color image on one page. The photography, unfortunately, succumbs to the silly out-of-focus style so popular with this sort of cookbook, but most dishes are shown finished on the plate or in a serving dish. On the other page, the title and a short introductory paragraph are followed by a list of ingredients on the left and several paragraphs of instructions of the right. At the bottom of the page you may find helpful photos of steps in the preparation, but sometimes just a pretty picture of an ingredient. If only the publisher had chosen a more legible font! The pretty, modern sans-serif letters are printed with a very thin line, which makes the 10 point font a bit hard on the eyes; even the large titles fail to jump out from the page.

Several pages in each section highlight a specific ingredient or technique; Jerez sherry or allioli dressing or rice or jamon, with a photo of the ingredient in the background of one or both pages (again, pretty but less legible than it should be). These pages, along the introductions to each section, are interesting if you like to read cookbooks with a view to the culture or cuisine as a whole, as I do, but they are not as extensive or personal as what you will find in a thicker book.

Mr. Newton manages to fit just over a hundred recipes into 191 pages by including three on a page, several times in each section. The title ("three ways with garlic" or "three ways with fish sauces) is followed by a paragraph on the use of an ingredient or technique, and then three recipes, each in a single paragraph, set apart by titles. The facing page shows one or two of those finished recipes. I find these dense paragraphs a little hard to follow, and it is hard to tell what you the final dish will become without reading it all the way through, but the recipes seem to be complete. About 45 of the recipes are found on these pages; they tend to be simpler than those given the full-page treatment.

If you prefer beautiful cookbooks and want an introduction to traditional Spanish cooking, this book would be a good choice. ... Read more