The Food of Spain and Portugal

Blessed with a brilliantly sunny climate and access to fresh seasonal produce from both land and sea, not to mention 500 years of Moorish influence, Spanish and Portuguese cuisine embraces the virtues of a lifestyle which takes account of the best that nature has to offer. In some 175 recipes, organized region by region, The Food of Spain and Portugal celebrates freshwater fish and mountain thyme, luscious cheeses and olives still warm from the tree, as well as a dazzling array of fruit and vegetables, fresh and cured meats and innumerable variations on rice and bean dishes. With the Iberian peninsula now the most popular overseas holiday destination in the world, and a tantalizing range of ingredients readily available in our shops, the cuisine is both reassuringly familiar and alluringly exotic. Illustrated not just with luscious food photography but with historical paintings and location shots that will make every armchair traveler"™s feet itch to get out there and start exploring the markets, The Food of Spain and Portugal is a glowing tribute to an undersung cuisine. As the author herself says, The recipes in this book are not simply a list of ingredients--they"™re an attitude of mind.