Spain - its cuisine is as colorful as the country is large. While to the rth the traditions of the wandering herdsmen are still maintained and tracking dogs search out truffles, exotic fruits that entered the country with the Arabs flourish in the south. This Culinaria title whets your appetite to explore Spain with all your senses. It describes an incomparable parama of cultural and culinary traditions, as well as an overview of the most important winegrowing regions of the land. Its 380 pages and more than 1,000 photographs clearly illustrate how landscape, climate, and various cultures have left their mark on the diverse cuisine of the country - from Alboraya in the Levant to Zaragoza in the rth, from the omnipresent garlic mayonnaise alioli to zamburina mussels. Numerous recipes drawn from every region ensure that the fascinating reading also becomes a feast for the palate.
Marion Trutter studied Communication in Munich, Germany. In this volume she has gathered the work of seven authors who masterfully convey their understanding of the countries and cultures at hand.
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National & Regional Cuisine
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