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    RecipesManiac.com   >   National + Regional Cookbooks   >   Mediterranean   >   Spanish

       
     

    How to Cook dishes from Spain


    Spain Spain is country with a mixed and complex heritage and Spanish cooking reflects this fact. While Spain is a Mediterranean country, and many Spanish dishes owe much to this, Spanish food also includes native foods imported into the country from Spain's former colonies in the New World such as beans, peppers, potatoes and tomatoes. Other Spanish dishes draw on the countries Jewish and Moorish heritage - it was worth remembering that much of Spain was ruled by the Moors for more than seven hundred years. Even the Reconquista (the Christian reconquest of the Iberian pennisula from Muslims) has left its traces in Spanish cuisine - pork is popular in Spanish food, and historically was a political statement of Christian identity because it was not eaten by Jews or Muslims.

    The most important ingredient in Spanish cooking is olive oil, which is unsurprising when you consider the fact that Spain produces almost half of the world's olives. However, in the North of Spain, butter and lard are also used.

    Other characteristics of Spanish food, include the widespread use of garlic and onions, the serving of bread and wine with most meals, and the consumption of fruit or dairy products as desserts. One particularly well-known Spanish custom is the serving of small appetizers ("tapas") with drinks.

    Some popular Spanish recipes and dishes include:
    • Calamares - Fried squid.

      Calamares

    • Chorizo - A spicy sausage made from fatty pork seasoned with chili and paprika. There are two varieties: hot ("picante") and sweet ("dulce"). Most varieties can be eaten cold, although there are regions of Spain which produce varieties that need further cooking. Chorizo is not only eaten on its own, but is also used as an ingredient in other dishes.

    • Fabada Asturiana - A bean stew that also contains black blood sausage ("morcilla"), chorizo and pork, and which is flavored with saffron and other seasonings.

    • Gazpacho - A cold vegetable soup that is particularly popular in hotter areas such as Andalusia. Traditionally gazpacho was made stale bread, garlic, olive oil, salt and vinegar, but today, bell pepper and tomato are also often added. There is also a variant called gazpacho manchego which is served warm, and that includes meat (often rabbit) and mushrooms, and is more like a stew than a soup.

    • Jamón serrano - Dry-cured ham.

    • Marmitako - A fish stew made with onions, pimentos, potatoes and tomatoes.

    • Olla Podrida - A rich stew with bacon, poultry or game, ham, meats and vegetables.

    • Paella - A rice dish originally from Valencia. The main ingredients are rice, saffron and olive oil, and the dish is usually garnished with meat or seafood, and vegetables.

      Preparing Paella: This example contains peas, chicken, shellfish and calamari

    • Pescato Frito - Marinated fish, battered and fried.

      Pescato Frito

    • Tortilla de patatas - An onion and potato omelette.


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    Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out

    By Cristina Curp

    Victory Belt Publishing
    Released: 2018-07-17
    Paperback (432 pages)

    Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out
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    Product Description:
    Cristina Curp, the creator of the popular food blog and wellness site The Castaway Kitchen, delivers everything you need to do away with diets and discover the right nutritional path for you in her new book, Made Whole.

    Made Whole is a comprehensive cookbook and resource guide that combines the Paleo approach with the low-carb/ketogenic diet, using only whole, natural, unprocessed ingredients. Cristina includes all the tools you need to be successful on a ketogenic diet, along with advice and how-tos for using the keto template to eat intuitively and develop a personalized nutrition plan based on your unique needs. Each recipe is free of grain, gluten, sugar, and dairy, along with nuts, starches, nightshades, and alcohol—making this a perfect cookbook for those following keto, Paleo, low-carb, AIP, or allergen-free diets.

    Cristina’s eclectic and mouthwatering recipes draw inspiration from international cuisines to keep cooking fun and exciting. You will feel like a gourmet chef with easy-to-make meals prepared from accessible ingredients that you can find at your local grocer using just the one master list that she provides in the book!

    Made Whole is a user-friendly guide to cooking beautiful food, eating well, and enjoying every last bite, while reaching your health and fitness goals.

    Sample recipes include:

    • Chewy Chocolate Chip Cookies

    • Turkey Falafel with Tzatziki Sauce 

    • Spaghetti and Meatballs with Roasted Beet Marinara  

    • Toasted Coconut Salmon

    • Savory Flax Waffles  

    • and many more!

    Made Whole will teach you that healthy food doesn’t have to fit into a certain label, box, or idea of what it should be. Once you begin to forget about what you can’t eat and embrace the wonderful and delicious things you can eat, you will find freedom and pleasure in fueling your body with the most exceptional sustenance that nature has to offer.

    Basque Country: A Culinary Journey Through a Food Lover's Paradise

    By Marti Buckley

    Artisan
    Released: 2018-09-04
    Hardcover (320 pages)

    Basque Country: A Culinary Journey Through a Food Lover s Paradise
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    Product Description:
    “Truly insider access, an authentic look at the traditions of one of the most incredible culinary regions of the world.”
    —José Andrés


    Named a Best Cookbook for Fall by the New York Times and Food & Wine

    Tucked away in the northwest corner of Spain, Basque Country not only boasts more Michelin-starred restaurants per capita than any other region in the world, but its unique confluence of mountain and sea, values and tradition, informs every bite of its soulful cuisine, from pintxos to accompany a glass of wine to the elbows-on-the-table meals served in its legendary eating clubs.

    Yet Basque Country is more than a little inaccessible—shielded by a unique language and a distinct culture, it’s an enigma to most outsiders. Until now. Marti Buckley, an American chef, journalist, and passionate Basque transplant, unlocks the mysteries of this culinary world by bringing together its intensely ingredient-driven recipes with stories of Basque customs and the Basque kitchen, and vivid photographs of both food and place. And surprise: this is food we both want to eat and can easily make. It’s not about exotic ingredients or flashy techniques. It’s about mind-set—how to start with that just-right fish or cut of meat or peak-of-ripeness tomato and coax forth its inherent depth of flavor. It’s the marriage of simplicity and refinement, and the joy of cooking for family and friends.

    Etxebarri

    By Juan Pablo Cardenal

    Grub Street Cookery
    Released: 2018-09-28
    Hardcover (356 pages)

    Etxebarri
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    The highly anticipated first book on the Etxebarri restaurant, considered one of the best grills in the world.
    Bittor Arginzoniz has achieved world fame as a grill genius with his restaurant Etxebarri, located in the farming community of Axpe, a tiny village nestled beneath mountains an hour’s drive southeast of Bilbao. When he bought the restaurant building in the centre of the village more than twenty-five years ago, he and his family rebuilt it entirely themselves. He is self-taught and has only ever worked in one kitchen – his own – where he designed and built his famous adjustable-height grills. With no other reference than the oldest culinary technique in the world ̶ fire ̶ he grills using utensils designed by himself, uses specific woods and has an obsessive search for the best product, Arginzoniz has revolutionized the way people roast meat, fish or vegetables. He cooks everything over a grill ̶ even dessert ̶ so everything has a unique taste to it. Michelin awarded Asador Etxebarri a Michelin star in 2010, describing the food as ‘an unadulterated pleasure for lovers of simply grilled and roasted dishes…’ and he is ranked number 6 in the San Pellegrino World’s 50 Best Restaurants 2017.
    He rarely leaves the restaurant except to tend to his farm animals, which supply many of the raw ingredients for his tasting menu. This book describes the man, his kitchen and his recipes in words and stunning photography.
    The best place to eat barbecue, in a tiny village in Spain, one man has turned the humble grill into a work of culinary art. His secret? No charcoal
    Jay Rayner, The Observer

    Cúrate: Authentic Spanish Food from an American Kitchen

    By Katie Button

    Flatiron Books
    Released: 2016-10-11
    Hardcover (304 pages)

    Cúrate: Authentic Spanish Food from an American Kitchen
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    • Flatiron Books
    Product Description:

    The vibrant flavors of Spain brought into the American home kitchen by a young lauded chef and founder of one of America's most acclaimed new restaurants

    Katie Button debuts her first cookbook ever as a peek inside the kitchen of her award-winning restaurant, Cúrate. This cookbook features 125 recipes celebrating the vibrant flavors and broad appeal of Spanish food. Button brings the cuisine at Cúrate into the kitchen of every home cook, showing readers how to re-create classic Spanish dishes and adapt them using American seasonal ingredients.

    From cherished traditions (Tortilla Española; Chicken Paella) to mouthwatering new favorites (Ham and Cheese Stuffed Fried Pork Chops; Ribeye Steak with Blue Cheese Sauce) to celebratory drinks and desserts (The Perfect Gin and Tonic; Almond Cake with Cream Sherry and Brandy), Cúrate brings Spain to you.

    Spanish Verbs (Laminated Reference Guide; Quick Study Academic)

    By Inc. BarCharts

    QuickStudy
    Released: 2004-02-17
    Pamphlet (6 pages)

    Spanish Verbs (Laminated Reference Guide; Quick Study Academic)
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    • Basics of Spanish verbs in our easily accessible format.
    Product Description:

    Basics of Spanish verbs in our easily accessible format.

    Spanish Vocabulary (Quick Study)

    By Inc. BarCharts

    Brand: QuickStudy
    Released: 2013-05-31
    Cards (1000 pages)

    Spanish Vocabulary (Quick Study)
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    • Used Book in Good Condition
    Product Description:
    Want to learn the Spanish language? You need QuickStudy Spanish Vocabulary flash cards. With 1,000 cards that contain English to Spanish words in over 17 categories, it's a great study tool.

    Shrubs: An Old-Fashioned Drink for Modern Times (Second Edition)

    By Michael Dietsch

    Countryman Press
    Released: 2016-09-13
    Hardcover (256 pages)

    Shrubs: An Old-Fashioned Drink for Modern Times (Second Edition)
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    Product Description:

    A beautiful revised edition, with foreword by Paul Clarke, and 10 new recipes.

    "A shrub is exactly what the people who invented the phrase 'slake your thirst' had in mind.  A shrub is full of character and variety. The ingredients―fruit, sugar, and vinegar―are as simple as can be. But the variations are seemingly unlimited. It has another superpower: A strong shrub game can help you make the most of bruised or aging summer fruit."

    The New York Times, in an article featuring Shrubs

     

    Michael Dietsch took the mixology community by storm when he brought back a popular drink from colonial times, the shrub. Not the green, leafy kind that grow in the ground, but a vintage drink mixer that can be spiked with alcohol or prepared as a soda. Drinkers, bartenders, and the media embraced the book. This new edition features a foreword by Paul Clarke, the Executive Editor of Imbibe magazine and author of The Cocktail Chronicles. Here is the definitive guide to making and using shrubs. 

    70 color photographs

    Cocina criolla

    By Carmen Valldejuli

    Pelican Publishing
    Released: 1983-03-31
    Hardcover (469 pages)

    Cocina criolla
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    Product Description:

    "The foremost authority on Puerto Rican cooking is a silver haired, stylish, and warmly hospitable woman named Carmen Aboy Valldejuli . . . [her books] are considered today to be the definitive books on island cooking."
    -New York Times

    Written entirely in Spanish, Cocina Criolla, the standard reference work on traditional Puerto Rican cooking, is in its 68th priniting and has special appeal to those who enjoy the island's cuisine.

    In addition to offering hundreds of delicious recipes, Cocina Criolla includes advice for the inexperienced cook that ranges from suggestions about the most efficient way to read a recipe to suggestions about what kitchen equipment every cook should have.

    Cocina Criolla no puede compararse con la generalidad de los libros de cocina. En muchos puntos difiere grandemente de �stos. Pero por su encaje perfecto en la necesidad actual de literatura culinaria pr�ctica y �til y por la forma detallada y caracter�stica de sus rectas es, de por s�, �nico en su clase.

    Cocina Criolla solucionar� muchas problemas dom�sticos y por lo tanto, est� llamad a ser un libro indespensable en el hogar.

    The English edition of this book, Puerto Rican Cookery, is in its 36th printing with more than 167,000 copies in print and is also available from Pelican.

    Catalan Food: Culture and Flavors from the Mediterranean

    By Daniel Olivella

    Clarkson Potter
    Released: 2018-09-04
    Hardcover (272 pages)

    Catalan Food: Culture and Flavors from the Mediterranean
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    Product Description:
    Catalan cuisine authority Daniel Olivella serves historical narratives alongside  80 carefully curated Spanish food recipes, like tapas, paella, and seafood, that are simple and fresh.

    In proud, vibrant Catalonia, food is what brings people together—whether neighbors, family, or visitors. By the sea, over a glass of chilled vermouth and the din of happily shared, homemade Pica Pica (tapas) is where you’ll find the most authentic Catalonia. The region is known for its wildly diverse indigenous ingredients, from seafood to jamon Ibérico to strains of rice, and richly flavored cuisine that has remained uniquely Catalan throughout its complex and fraught history.

    In Catalan Food, the recipes are intended to be cooked leisurely and with love—the Catalan way. Featuring traditional dishes like Paella Barcelonata (Seafood Paella) and Llom de Porc Canari (Slow-roasted Pork Loin), as well as inventive takes on classics like Tiradito amb Escalivada (Spanish Sashimi with Roasted Vegetable Purees) and Amanida de Tomàquet amb Formatge de Cabra (Texas Peach and Tomato Salad with Goat Cheese), Catalan Food brings heritage into any home cook’s kitchen, where Catalonia’s cuisine was born. To know a culture, you must taste it; none is more rich and stunningly delicious than Catalonia’s.

    Grape, Olive, Pig: Deep Travels Through Spain's Food Culture

    By Matt Goulding

    Harper Wave
    Released: 2016-11-15
    Hardcover (368 pages)

    Grape, Olive, Pig: Deep Travels Through Spain s Food Culture
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    • Harper Wave
    Product Description:

    Winner of the 2017 IACP Award: Literary or Historical Food Writing

    Gourmand World Cookbook Award Winner: Culinary Travel

    Amazon Best Book of November (2016): Cookbooks, Food and Wine

    Financial Times Best Books of 2017: Food and Travel

    "Goulding is pioneering a new type of writing about food. His last book, Rice, Noodle, Fish, took an immersive approach to Japan that combined travel, social observation and food lore. His new book on Spain offers little cooking advice but an inquisitive foodie intellectual's experience." (Financial Times)

    Crafted in the same “refreshing” (AP), “inspirational” (Publishers Weekly) and “impeccably observed” (Eater.com) style that drove Rice, Noodle, Fish, Roads & Kingdoms again presents a book that will change the way readers eat and travel abroad. The second in their series of unexpected and delightful gastro-tourism books, Grape, Olive, Pig is a deeply personal exploration of a country where eating and living are inextricably linked. As Anthony Bourdain said: “Any reasonable, sentient person who looks to Spain, comes to Spain, eats in Spain, drinks in Spain, they’re gonna fall in love. Otherwise, there’s something deeply wrong with you.”

    Matt Goulding introduces you to the sprawling culinary and geographical landscape of his adoptive home, and offers an intimate portrait of this multifaceted country, its remarkable people, and its complex history. Fall in love with Barcelona’s tiny tapas bars and modernist culinary temples. Explore the movable feast of small plates and late nights in Madrid. Join the three-thousand-year-old hunt for Bluefin tuna off the coast of Cadiz, then continue your seafood journey north to meet three sisters who risk their lives foraging the gooseneck barnacle, one of Spain’s most treasured ingredients. Delight in some of the world’s most innovative and avant-garde edible creations in San Sebastian, and then wash them down with cider from neighboring Asturias. Sample the world’s finest acorn-fed ham in Salamanca, share in the traditions of cave-dwelling shepherds in the mountains beyond Granada, and debate what constitutes truly authentic paella in Valencia.

    Grape, Olive, Pig reveals hidden gems and enduring delicacies from across this extraordinary country, contextualizing each meal with the stories behind the food in a cultural narrative complemented by stunning color photography. Whether you’ve visited Spain or have only dreamed of bellying up to its tapas bars, Grape, Olive, Pig will wake your imagination, rouse your hunger, and capture your heart.


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