Product Description

"It’s rare to find a cookbook that distills the spirit of a people and immerses us in the context of a particular cuisine. To cook creatively, we must uncover the soul of a place so that what we prepare has an identity. Because Teresa Barrenechea allows us to truly grasp Spanish cooking, we come away with much more than a few recipes, but with the essence of her country’s vital respect for food in our hands and in our hearts. A winner." --James Peterson, author of Sauces

"Teresa Barrenechea captures the essence of our country’s authentic regional cooking in a way never before accomplished. I am grateful to her for enlightening us with the wealth of our culinary legacy." --Ferran Adrià, Restaurante El Bulli

"Through Teresa's loving presentation of dishes culled from home cooks—including many recipes never before published in English--you will instinctively taste how vivid flavor and simple pleasure always have been and still are at the heart of the Spanish culinary ethos." --Maricel Presilla, author of The New Taste of Chocolate

"In an era of novelistic cookbooks and florid foodie memoirs, Teresa Barrenechea takes a refreshingly straightforward approach to her subject matter, which is nothing less than the many and varied cuisines of Spain. . . . Her main mission is to tell us how to accurately cook a great deal of honest, not overly complicated, unfailingly delicious food, and at this she succeeds superbly." --Colman Andrews, editor-in-chief, Saveur, and author of Catalan Cuisine

"Teresa Barrenechea’s love of and expertise on Spain’s traditional food is beautifully executed in this exciting book, with charming photos and delightful stories of the people, places, and ingredients." --Rose Gray and Ruth Rogers, The River Café, London

With the world in a swoon over the gastronomic riches of Spain — from the brilliant array of its traditional tapa dishes to the daring preparations of its new generation of chefs —the timing couldn’t be better for the arrival of this long-awaited cookbook. In THE CUISINES OF SPAIN, Teresa Barrenechea, one of the country ’s most talented culinary ambassadors, showcases her culinary heritage through over 250 recipes culled from her extensive repertoire, and from friends and fellow chefs across Spain. The famed rice dishes of Valencia, the brilliant mojos of the Canary Islands, the hearty stews and braised meats of the interior — all of the classics are here in peak form, as are many lesser-known but equally important and intriguing regional dishes. Steeped in the history of her country, Barrenechea weaves a captivating narrative of Spain ’s diverse peoples, landscapes, and ingredients, revealing how such forces gave rise to the food traditions that we celebrate today. Over 150! full-color photographs from Barcelona-based photojournalist Jeff Koehler and renowned food photographer Christopher Hirsheimer put Spain’s culinary riches on brilliant display. With such a distinguished pairing of author and artists, THE CUISINES OF SPAIN is positioned to be one of the major cookbook releases of the year.

Product Details

• Amazon Sales Rank: #130465 in Books
• Published on: 2005-11-01
• Released on: 2005-11-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 352 pages

Amazon.com Review
Born and raised in Spain's Basque Country, Teresa Barrenechea (The Basque Table), has been very purposeful with her title, choosing the plural, cuisines, to speak of Spain in her most recent book, The Cuisines of Spain. There is no one Spanish food, plain and simple. And what the author wants to convey is a sense of place for the many delicious dishes she presents (there are over 250 recipes). It's a kind of culinary coaching, a catch up for the cooks already familiar with which dishes one can attribute to Northern Italy, say, or Sicily, or Alsatian France. Spain, and Spanish culinary traditions, remain something of a frontier. And that makes Teresa Barrenechea something of a pioneer. Exploring Regional Home Cooking: That's the sub-title of the book, and therein lies the magic.

The Cuisines of Spain is first and foremost a book to read. The author's first two chapters describe in great detail the history and geography of Spain's regions which she groups by shared climate and natural resources. She calls this "following bean stews rather than political boundaries." Woven into this tapestry are traces of the Phoenicians, ancient Greeks, Romans, Celts, Visigoths and Vandals (who left behind livestock farming practices), Moorish and Jewish culture, and, of course, the New World impacts of foods returning with Columbus--tomatoes, potatoes, corn, peppers. She gets granular--which pigs, grown where and eating what, contribute to the great hams of Spain.

She divides the book by the flow of a meal, and makes suggestions throughout which dishes would typically go together. This is if you were to choose to cook an entire Spanish meal, from tapas to dessert. You could also strive to include a single Spanish dish in your weekly meals, learning as you go, expanding a repertoire, because this is home cooking. This is about every day, not just special occasions.

The enterprising cook will find chapters devoted to "Tapas," "Cold Soups and Salads," "Vegetable Dishes and Other First Courses," "Breads," "Pies and Pastas," "Warm Soups and Legume Stews," "Rice Dishes," "Fish and Shellfish," "Poultry, Meats, and Game," "Desserts and Other Sweets," and "Beverages." There's a chapter of basic recipes as well as a list of sources for some of the more unusual ingredients.

This is a lush, beautifully illustrated and designed cookbook, as at home on a coffee table or nightstand as in the kitchen. Take the author's advice: Follow the bean stews into a new world of Old World home cooking. --Schuyler Ingle

From Publishers Weekly
Few have done more to disseminate the delights of Spanish cuisine than Barrenechea. A Spanish native, former New York restaurateur and author of The Basque Table, Barrenchea mixes Spanish history with the 250 recipes in this formidable cookbook. The recipes are grouped by course, and the author suggests some main dishes can, "in small portions, be served as tapas." This should, in theory, make meal-planning fun, but the sheer volume of recipes may intimidate many: there are eight chapters of courses, not counting tapas or sauces, and although Barrenechea insists these recipes do not require "hard-to-find ingredients," Spanish staples like salt cod or blood sausage can prove difficult to locate. Similarly, the author claims "you don't need a lot of specialized equipment," right after she asserts "if you want to cook authentic Spanish dishes," you'll need earthenware casseroles in different sizes, a paella pan, a food mill and a mortar and pestle. Although the recipes are superior-clear, concise, and delicious- this cookbook seems intended more for education than entertainment. Those who are obsessed with Spanish cooking will consider it a treasure; anyone with slightly less interest may feel overwhelmed.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist
In a celebration of Spain's culinary heritage, this collection of 250 recipes takes readers on a tour through the country Barrenechea so obviously loves. Beginning chapters are a travelogue of sorts, in which Barrenechea introduces Spain's diverse geography and culture, explaining how both elements helped shape the country's food. She then "sneaks into home kitchens across Spain to see what's on the stove." And what a variety she finds--from finger food such as fragrant fried almonds to such regional specialties as Frito Majorquen (Majorcan Lamb Liver with Vegetables). Chapters cover meat, vegetables, breads, and soups, and there's a whole section devoted to rice dishes. The instructions are quite detailed, and although the dishes occasionally call for an unusual ingredient (frogs legs or lamb brains!), most of the makings will be readily available. With a bit of intriguing history about the dish or an ingredient heading each recipe and photos of the country and the cuisine scattered throughout, this brings Spain right into American kitchens. Stephanie Zvirin
Copyright © American Library Association. All rights reserved

Customer Reviews

If you like spanish food...this is the book to buy!!!
I have tried many of the recipes in this book and I still use it as my regular cookbook. Dishes like Dorada a la sal, Samfaina, Tarta de Santiago, Trucha a la Navarra etc, etc, etc...have just that taste from home (I am spanish). It is really easy to follow and fun to read, because every recipe starts with a comment about it, a story of the dish. It also gives you some places where you can buy those "not so easy to find" ingredients. It is also very helpful that she recomends different kind of fish for a given dish, so if you can not find a particular fish you can substitute for another one.
A GREAT find.....

Highly Recommended
I love to cook and am delighted with The Cuisines of Spain. The book is a beautiful blend of most practical and easy to follow recipes with unusual and out of the ordinary dishes that make me curious and eager to experiment. In addition, the comprehensive and thorough information on Spanish culture combined with a host of lovely photos make this newest of my cook books a real treasure. It even makes for a great present.

Just Perfect!
The Cuisines of Spain is one, if not the most brilliant cookbook about Spanish food. It's not only beautifully edited with great photographs but the recipes are very straight forward and explained in full detail. The author captures the essence of each dish and does an amazing job explaining the recipe in a most simple manner. All the recipes are great, easy and fun to make!