Spain

Description

From the undulating, red-soiled hills of Andalucia to the vast oak forests of Extremadura, the diversity of Spain is without rival. Its cuisine directly reflects this landscape, with each of its 50 provinces passing a different version of cocido, or traditional soup, down through generations. In Spain, correspondent-turned-resident Jeff Koehler gathers the country's many culinary traditions and at the same time distills the Spanish table down to its essence - homemade flavours prepared simple, and meant to be shared. The story of the country is told through 169 recipes for delicacies such as Chilled Melon Soup with Crispy JamOn and Monkfish Steaks with Saffron and filling and familiar Artichoke Egg Tortillas, Stuffed Tomatoes and Shellfish Paella. Dishes from Spain's leisurely multicourse meals and simple snack fare alike celebrate seasonal ingredients.

Jeff Koehler has written about food and travel for numerous publications and has photographed books on the cuisines of Spain and Seattle's Pike Place Market. He is the author and photographer of La Paella: Deliciously Authentic Rice Dishes from Spain's Mediterranean Coast (Chronicle Books) and Rice, Pasta, Couscous (Chronicle Books).

A New York Times Sunday Book Review notable cookbook of 2013 Koehler is an expert guide, providing highly informative headnotes to each recipe, often explaining regional variations in the same recipe and suggesting some clever tips. In his recipe for clams with oloroso sherry, for example, he suggests substituting dry white wine with a little brandy if sherry isn't at hand. These pages abound in seductively rustic dishes like pork baked in a salt crust and served with fruit compote, chestnut puree or a blue cheese sauce. - William Grimes, The New York Times Sunday Book Review