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About this book
Spanish cuisine is a melting-pot of cultures, flavors, and ingredients: Greek and Roman; Jewish, Moorish, and Middle Eastern. It has been enriched by Spanish climate, geology, and spectacular topography, which have encouraged a variety of regional food traditions and "Cocinas, " such as Basque, Galician, Castilian, Andalusian, and Catalan. It has been shaped by the country's complex history, as foreign occupations brought religious and cultural influences that determined what people ate and still eat. And it has continually evolved with the arrival of new ideas and foodstuffs from Italy, France, and the Americas, including cocoa, potatoes, tomatoes, beans, and chili peppers. Having become a powerhouse of creativity and innovation in recent decades, Spanish cuisine has placed itself among the best in the world. This is the first book in English to trace the history of the food of Spain from antiquity to the present day. From the use of pork fat and olive oil to the Spanish passion for eggplants and pomegranates, María José Sevilla skillfully weaves together the history of Spanish cuisine, the circumstances affecting its development and characteristics, and the country's changing relationship to food and cookery.
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Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Delicioso by María José Sevilla in PDF and/or ePUB format, as well as other popular books in Art & Culinary Arts. We have over one million books available in our catalogue for you to explore.
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Index
Page numbers in italics indicate illustrations
Abd al-Raḥmān I 40–41, 44
Abd al-Raḥmān III 41, 49, 51–4, 52–3
Adrià, Ferran 243, 244–8, 246–7
Aduriz, Adoni Luis 248
agraz 38, 165, 205
albóndigas (meatballs) 44, 55, 141, 207, 288, 294
see also meat dishes
Alfonso VI of Castile 54, 67–8, 69, 307
Alfonso XII 209–10, 211–12
Alfonso XIII 219–20, 223, 286
Alicante 161, 232, 282–3
fideua pasta competition 279
nougat 288
olleta de music 287
see also Levante
Almoravids and Almohads 54, 61, 69, 70, 87
see also Moors and Islam
Almuñécar 40, 40
Altimiras, Juan de, New Art of Cooking 163–4, 176, 200
Alto Ebro
bacalao (salt cod) 266
Cocinas (regional cooking) 265–7
cogollos 266
conejo con anís (rabbit with aniseed) 266
cordero al chilindrón (lamb in a rice sauce) 266
crema de alubias (bean stew) 267
menestras (vegetable dishes) 265
migas (bread) 265–6
Navarre see Navarre
Rioja see Rioja
vegetables 265, 266–7
wine production 267
anafe stove 45, 47, 50, 55, 147
Andalusia 19–20
agraz 205
Antequera 299
arroz dulce de Aljarafe (fish stew) 296
bitter oranges 38, 42–3, 43
cabrito a la miel (kid cooked with honey) 294
Cádiz see Cádiz
caldillo de perro (fish soup) 42–3
carrilleras de cerdo o ternera (cheeks) 154–5
Cocinas (regional cooking) 200, 293–301
Cordoba see Cordoba
gazpacho andaluz 295, 295
Granada see Granada
Gypsies 297–8
Ibérico hams 152, 275, 276–7, 296
Las Chimeneas restaurant 301
Málaga see Málaga
Mantecados de Antequera 299
olives 296
pestiños (pastries) 296
raya a la naranja amarga (ray with bitter oranges) 42
Seville see Seville
Sierra Morena project 179–80
Antequera 299
Aragon 36, 77
bread as dues to Crown 78
Crown of Aragon 76, 77–8, 79, 81, 84–5, 280
saffron 48–9, 49
ternasco en cazuela (slow-cooked lamb) 63
see also Catalonia
arrop (syrup) 288
art and still-lifes 144–7, 157–8, 224–5
Arzak, Elena 248
Arzak, Juan Mari 239, 240
Asturias
borona (cornbread) 258
caldereta (fish stew) 258
carbayones (pastries) 259
Casa Marcial restaurant 249
cereal production 95, 253, 257–9
cheesemaking 305–6
chopa a la sidra (bream in cider) 258
cider 258
Cocinas (regional cooking) 252, 257–8
Cudilleros 257
fabada (bean dish) 258–9
fabes con almejas (beans with clams) 258
farrapes (porridge) 258
frixuelos (pancakes) 259
Oviedo 258, 259
smoked meat 252
tortos (flatbread) 258
Atapuerca 11, 13–14
Azcaray sisters, El Amparo cookbooks 221–3
Aztecs see Mexico, Aztecs and Mayans
bacalao (salt cod) 121–3, 131, 164, 222, 241, 262, 266
see also fish
Balearic Islands 72, 79
aubergines 292
cocas (pastries) 292–3
Cocinas (regional cooking) 289–93
ensaimada pastry 186, 293
flaó tart 293
Mahón cheese (Minorca) 310
mahonesa sauce 289–90
Majorcan black pigs 292
Palma de Mallorca 290–92
panellets (cakes) 289
tomatiga de ramellet 63, 290, 291
tumbet 292
barbarian invasion 30–32
Barcelona 161, 18...
Table of contents
- Front Cover
- Half Title
- Title Page
- Copyright
- Contents
- Introduction
- ONE: A Land at the Edge of the Unknown
- TWO: Moors, Jews and Christians
- THREE: Life in the Castle
- FOUR: A Golden Age
- FIVE: Madrid, Versailles, Naples and, Best of All, Chocolate
- SIX: Politics at the Table
- SEVEN: Hunger, Hope and Success
- EIGHT: The Cocinas of Spain
- References
- Select Bibliography
- Acknowledgements
- Photo Acknowledgements
- Index