By Joyce Goldstein
A paella served in a cool courtyard on a sunny afternoon in Valencia. A shellfish açorda eaten in a tasca on a Lisbon street. A half-dozen tapas, chased with a golden sherry, enjoyed in a rustic bar in Seville's cobblestoned Barrio de Santa Cruz. A picnic of serrano ham, Manchego cheese, and an oaky Rioja laid out on the bank of the Ebro River.
Savoring Spain & Portugal, in the Williams-Sonoma Savoring series, carries the reader to these irresistible Iberian settings and more. It is an unhurried culinary sojourn that winds from the meadows and mountains of Galicia and Tràs-os-Montes down to the blue waters of the Algarve and the Costa del Sol. The journey unfolds in an informative text and more than 130 recipes, including Salt Cod Fritters from Douro, Pork with Figs from Catalonia, and Peaches in Wine from Aragon. Taken together, the recipes, each one beautifully photographed, reveal the profound respect for regional traditions and good food that endures in every corner of the Iberian Peninsula.
Yet Savoring Spain & Portugal is more than simply a collection of recipes. Scattered throughout the pages are some two dozen boxed features that explore local ingredients, beverages, and customs, from saffron and olive oil to Madeira and sangria to coffeehouses and country inns. In her enlightening text, award-winning author Joyce Goldstein provides short lessons in history and geography and then guides readers through the intricate worlds of chorizos and cheeses, paellas and gazpachos, tapas and custards. These instructive components, joined by handsome scenic photography and exquisite watercolor illustrations, combine to make Savoring Spain & Portugal a window onto the rich, varied, and fiercely regional Iberian table.
Savoring Spain & Portugal
By Joyce Goldstein
Time Life Books, 2000
Color photographs throughout
Information provided by the publisher.
This page created January 2001
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