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Culinaria Spain
Editor: Marion Trutter
Considered the ultimate reference for Spanish cuisine
by many food industry experts, you will be enthralled with the history, the
unique cooking styles, methods and recipes handed down through generations.
While reading Culinaria Spain, you will receive an in-depth
introduction to Spain, an understanding and appreciation for the distinct
regions and their contributions to this diverse cuisine, mostly unknown
outside of Spain. From Idiazabal cheese and Lacha sheep grazing in the
Basque mountain regions, to the bonito tuna fished and preserved to
perfection off the Cantrabrian coast, to the ageless wine regions Ribera del
Duero and Navarra, Culinaria Spain will help you expand your
knowledge of the world’s cuisine.
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