| Description |
1 online resource. |
| Contents |
Acknowledgments; Nuances of Spanish Flavor; Spanish Ingredients; Salads; Bonito con Pimientos Verdes (Tuna with Fried Green Peppers, Olives, and Tomatoes); Ensalada Parrilla (Grilled Tomatoes and Romaine with Sherry Vinaigrette and Shaved Manchego); Ensalada de Piquillo y Queso de Cabra (Goat Cheese and Piquillo Pepper Salad with Romaine Leaves and Grilled Fig-Mustard Vinaigrette); Ensalada de Gambas (Shrimp and Fennel Salad with Grapefruit Aioli); Lechuga Romana con Cabrales (Romaine Salad with Blue Cheese and Roasted Apple-Piñon Dressing). |
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Ensalada de Naranjas y Boquerones (Salad with Oranges, Fennel, Anchovies, and Manzanilla Vinaigrette)Ensalada de Piquillo Parrilla (Grilled Piquillo with Chopped Eggs, White Anchovies, and Olive Oil); Tomates Andaluz (Marinated Tomatoes with Mint Vinaigrette Andalusian Style with Sherry Vinegar, Cumin, and Garlic); Ensalada Mediterranean (Mediterranean Salad with Figs, Apricots, Feta, and Olives); Manchego en Salsa de Tomate (Marinated Manchego in Fresh Tomato, Olive Oil, and Sherry Vinegar); Arugula con Cabrales y Granada (Cabrales Pomegranate Salad with Arugula). |
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Ensalada de Jamón y Alcachofas (Arugula with Jamón, Grilled Artichokes, and Aged Sherry Vinegar Reduction)Soups and Stews; Sopa de Cebolla (Sweet Onion Soup with Amontillado and Cabrales); Caracoles (Snails in Saffron-Anise Fish Broth); Sopa de Chorizo y Almejas (Chorizo Clam Soup); Cangrejo Harissa (Crab in Harissa Broth with Couscous); Caldo Fino (Beef and Onion Stew with Fino Sherry); Sopa de Higos (Dried Fig and Red Wine Soup with Idiazabal); Caldereta (Shellfish Stew); Sopa de Ajo (Garlic Soup with Bread and Fried Eggs). |
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Caldo Pescado Moro (Moorish Fish Soup with Limes, Green Chiles, and Shrimp)Caldo Blanco (Chilled Almond and White Grape Gazpacho); Sopa de Yogur (Chilled Yogurt Soup); Gazpacho de Sandia (Watermelon Gazpacho with Feta); Sopa de Calabasa (Roasted Squash Bisque with Apples, Ham, and Mahon Cheese); Marmitako (Tuna and Potato Stew); Sopa de Bacalao (Bacalao and Potato Soup); Sopa de Mejinnoes (Tomato-Fennel Fish Broth with Mussels); Vegetable Tapas; Queso de Cabra con Sofrito (Baked Goat Cheese with Sofrito); Alcachofas (Grilled Artichokes with Goat Cheese, Orange, and Mint). |
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Berenjenas Parrillas (Grilled Eggplant with Melted Manchego, Capers, and Saffron Honey)Miel de Azafran (Saffron Honey); Aguacates con Roncal (Avocados with Shaved Roncal and Olive Oil); Alcaparonnes (Fried Caperberries); Escalivada (Roasted Vegetables); Esparrogos Olivada (Grilled Asparagus with Olivada); Olivada (Black Olive Paste); Esparragos Blancos (White Asparagus in Sherry Vinaigrette, Oranges, and Parsley); Revueltos (Scrambled Eggs with Asparagus and Manchego on Toasts); Cazuela de Espinaca (Baked Spinach with Goat Cheese and Onion-Raisin Compota). |
| Summary |
Includes the chef's guide to classic Spanish ingredients, this beautifully photographed collection entails tapas (small bites) of meat, seafood and vegetables; scrumptious soups; hearty main dishes; and delectable desserts, all using fresh produce, the finest cheeses and meats, and special spices. |
| System Details |
Requires Boundless App. |
| Subject |
Cooking, Spanish.
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Cooking.
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| Genre |
Cookbooks.
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Electronic books.
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| Added Author |
Merriam, Douglas, photographer.
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| ISBN |
9781423624240 |
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