Author: Malcolm Coxall
ISBN: 978-84-940853-9-0 and e-ISBN: 978-84-941783-0-6
Formats: eBook, Kindle, Paperback
Pages: 288
Published 2013

Happily, Spain mostly avoided this “industrialisation” of food so that most people remain avidly interested in and proud of their own food products and their regional dishes. This attitude probably explains the huge number of Michelin stars in the country. Spain is a treasure trove of food diversity, with centuries of cultural influences from Romans, Arabs, Jews and Christians contributing to many of the dishes still served today. Spain is blessed with a pride and love of its own traditional recipes, combined with a range and variety of ingredients that many a chef outside of Spain can only dream about.
Here are the chapters:
- Preface
- An introduction to Christmas cooking in Spain
- The geography of Spain and its Regions
- A culinary History of Spain
- Historic Gastronomic Influences
- The culinary Geography of Spain – Region by Region
- Traditional ingredients
- Christmas in Spain
- The Run-up to Christmas in Spain
- Timetable of Christmas Festivities and Meals
- The Recipes – an Introduction
- Starters, Salads, Vegetables, Gazpachos
- Soups
- Main Dishes
- Goat’s Meat
- Lamb
- Rabbit
- Pork
- Poultry
- Stews and Fricassees
- Casseroles
- Fish
- Sweets and Confectionary
- Breads and Tortillas
- Christmas Drinks
- Seasonal Tapas, Canapés and Ibéricos
- Dining, Serving and Restaurant etiquette in Spain
- List of recipes – Spanish names
- List of recipes – English names
- About the author
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