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Spanish Recipes and Cookbooks
Spanish cooking reflects the country's status as a Mediterranean
country, however it also draws influences from other sources;
chief among these is
Spain's Jewish and Moorish heritage
(much of Spain was occupied and ruled over by
the Moors for hundreds of years). Additionally, beginning in the 16th
century, Spain conquered a large overseas empire,
especially in New World, and as a result, many foods that are not
Spanish staples have origins in the Americas:
tomatoes, potatoes, beans and peppers.
Spain produces nearly half of the world's supply
of olives, and as a result, olive oil plays an important part in Spanish
cuisine. Even so, in the North of Spain, lard and
butter are used when cooking. Other typically Spanish ingredients include
garlic and onions, both of which are used extensively.
Here are some popular Spanish dishes:
- Paella - Paella is a saffron-flavored rice dish that originally came
from Valencia. As well as rice, the dish also includes olive oil,
and is garnished with meat, seafood and vegetables.
- Jamón serrano - Dry-cured ham.
- Chorizo - This is spicy sausage made from fatty pork.
Chorizo is made in two varieties:
hot ("picante"), which is seasoned with chili and paprika,
and sweet ("dulce").
Generally speaking, most chorizo can be eaten cold, although it is sometimes used
as an ingredient in other cooked dishes, but be aware that there
are also some types chorizo which require cooking before consumption.
- Gazpacho - Gazpacho is a classic Spanish soup, served cold, and
made from vegetables. Traditionally gazpacho soup was made using
stale bread with garlic, olive oil, salt and vinegar,
but nowadays other vegetables, particularly tomatoes and bell pepper,
are often added.
- Gazpacho manchego - this is a variant of Gazpacho that is more
of a stew than a soup, and which is served warm. Gazpacho manchego
also includes additional ingredients: meat (usually rabbit) and mushrooms.
- Marmitako - This dish is a fish stew. As well as fish, it includes
onions, potatoes, tomatoes and pimentos.
- Fabada Asturiana - This is a stew made from beans, flavored with
saffron and other seasonings. As well as beans, the dish also
includes chorizo, black blood sausage ("morcilla")
and pork.
- Olla Podrida - Another stew dish.
Olla Podrida is made using bacon, ham, meats, and poultry or game,
as well as vegetables.
- Pescaíto Frito - Fish, cooked in marinated batter.
- Calamares - Squid fried in batter.
- Tortilla de patatas - A Spanish omelette: made using eggs, potatoes and onions.
As well as the dishes themselves, there is also a Spanish style for
how food is consumed. One aspect of this is tapas, in which
many small appetizers are served with dranks. Another is the
serving of bread and wine with most meals.
Here are some recipe books and cook books for
Spanish food:
Related Links:
By Simone Ortega
Phaidon Press Inc.
Hardcover (960 pages)
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From the publishers of The Silver Spoon, Spain's best-loved cookbook, available for the first time in English. 1080 Recipes is the definitive book on traditional and authentic Spanish home cooking, trusted throughout Spain for over thirty years. Written by Spain's best-loved food authorities, it showcases the fastest growing cuisine in popularity, with Spanish restaurants and tapas bars opening in cities all over the world. A bestseller since publication, 1080 Recipes has sold millions of copies in Spain. It contains 1080 recipes from all Spanish regions, covering everything from appetizers to stews, from vegetables to desserts. 1080 Recipes is designed by Javier Mariscal, the famous Spanish graphic designer and illustrator, and it includes over 200 illustrations he has created exclusively for this edition along with 100 specially commissioned photographs. One out of 1080: A Sample Recipe from 1080 Recipes  Potatoes with chorizo and bacon
Patatas con chorizo y bacon
Serves 4
Ingredients
--3 tablespoons butter or 4 tablespoons lard
--5 tablespoons sunflower oil
--2 ounces chorizo sausage, peeled and thinly sliced
--3 ½ ounces thickly sliced bacon, cut into ½ inch wide strips
--3 ¼ pounds small potatoes, preferably new potatoes, unpeeled
--1 tablespoon chopped fresh parsley
--1 clove garlic, finely chopped
--salt
Melt the butter or lard with the oil in a pan or large skillet. (It needs to be big enough to hold the potatoes in a single layer.) Add the chorizo and bacon and cook over medium heat, stirring constantly, for a few minutes then add the potatoes. Season with salt and cook covered over low heat, shaking the pan occasionally, for 45-60 minutes, until the potatoes are evenly browned. Just before serving, sprinkle with parsley and garlic and stir for a few minutes more. Transfer to a warm serving dish and serve immediately.
Note: Some types of chorizo become hard with prolonged cooking. To prevent this, cook the slices with the bacon, then remove and set aside. About 10 minutes before serving, return the slices of chorizo to the pan. |
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By David M. Gitlitz
St. Martin's Griffin
Paperback (352 pages)
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When Iberian Jews were converted to Catholicism under duress during the Inquisition, many struggled to retain their Jewish identity in private while projecting Christian conformity in the public sphere. To root out these heretics, the courts of the Inquisition published checklists of koshering practices and "grilled" the servants, neighbors, and even the children of those suspected of practicing their religion at home. From these testimonies and other primary sources, Gitlitz & Davidson have drawn a fascinating, award-winning picture of this precarious sense of Jewish identity and have re-created these recipes, which combine Christian & Islamic traditions in cooking lamb, beef, fish, eggplant, chickpeas, and greens and use seasonings such as saffron, mace, ginger, and cinnamon. The recipes, and the accompanying stories of the people who created them, promise to delight the adventurous palate and give insights into the foundations of modern Sephardic cuisine.
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By Joyce Goldstein
Oxmoor House
Paperback (256 pages)
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Explore the foods of the Iberian table, from the paellas of Valencia to the salt cod fritters of Oporto to the tapers of Seville. This book is part recipe collection, part history, and part travelogue. There are more than 130 authentic recipes, all beautifully photographed. |
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By Janet Mendel
William Morrow Cookbooks
Released: 2002-05-28
Hardcover (368 pages)
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Spanish food is, sadly, often overlooked by cooks who find themselves more immediately drawn to Italian and French cuisine. With any luck, Janet Mendel's My Kitchen in Spain will reverse the trend. A collection of 225 authentic regional Spanish recipes, the book offers a wide range of classic dishes with origins ranging from seaside villages to metropolitan tapas bars. Andalusia-based Mendel bills herself a "food foreign correspondent" and does in fact bring a keen reportorial eye, as well as a cook's discrimination, to the task of translating Spanish food for her readers. Savory recipes for the likes of Chicken in Almond Sauce, Moorish Lamb Stew with Prunes, and Orange-Glazed Pork Tenderloins reveal her ability to provide authoritative yet approachable versions of delicious regional fare.Following a scene-setting discussion of life in her "home" village, Mendel proceeds to tapas, including wine-bar staples like Fried Stuffed Mussels, Sizzling Shrimp with Garlic, and Crispy Potatoes with Hot Sauce. A standout chapter on gazpacho and other soups introduces White Gazpacho with Grapes and a hot winter gazpacho flavored with bitter orange--dishes that reveal the flexible character of this largely unexplored dish. Paella, a much bastardized dish, receives its due with authentic versions, including one made with pasta in place of the usual rice; and seafood, including Spain's much-beloved salt cod, is treated enticingly in dishes like Mackerel in Oregano Marinade and Sea Bass with Saffron Sauce. Country breads and sweets, including convent specialties like the meringues called Nun's Sighs, are also present. With informative sidebars, cooking tips, and evocative notes, My Kitchen in Spain is the place to begin a true Spanish culinary conquest. --Arthur Boehm |
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By Jenny Chandler
Pavilion
Hardcover (160 pages)
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Spanish food has taken the culinary world by storm, and the food of northern Spain represents the best the Iberian peninsula has to offer. These regions produce wonderful raw ingredients, which the home cooks of Spain have long used to create classic dishes like Romesco and Alioli, and modern-day chefs have rediscovered in order to bring Spanish food to the forefront of the gourmet world. All the dishes here are designed for cooking in your own kitchen and ingredients are carefully explained. The Food of Northern Spain discovers how the Spanish eat and their passion for good food; what the store cupboard basics are and the best Spanish wines to accompany different dishes; and how to channel them into over 150 recipes. Every recipe stays faithful to the Spanish version and has introductory text that illuminates the history of the dish, when the Spanish might eat it, and different versions or useful tips. With wonderful photos taken by Jean Cazals, this title is both an insight into the cuisine of the area and a unique cookery book. |
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