Spain and the World Table

Spain and the World Table immerses home chefs in the exciting and complex world of Spanish and Spanish-influenced food, wine and cooking. The book explores the best of regional Spain, from Galicia to Valencia and Andalusia. From regional wines and mountain cheeses to olive oils, piquillo peppers, Serrano ham, and a host of other artisanal food products, the elements of quality and style in this world of Spanish food and wine traditions are brought to your home. At the same time, you'll learn from a number of Spain's top chefs that continue to be inspired by regional traditions and the possibilities for adaptation. Features stunning full-colour photography and 125 accessible recipes including Hors d'Oeuvres and Tapas, Soups, Salads and Vegetables, Seafood, Meats, Rice, Desserts, Sauces, Garnishes and Spices. Each chapter also features spreads on ingredients, cooking techniques and the many different culinary regions of Spain.Culinary Institute of America Staff is the author of 'Spain and the World Table', published 2008 under ISBN 9780756633875 and ISBN 0756633877.