GRAN LIBRO DE LA COCINA ESPAÑOLA, EL

This book contains a selection of the 450 best recipes of Spanish regional cuisine. It is divided into three sections: first courses, second courses, and desserts. Each recipe is accompanied by enticing color photographs.
The cultural diversity of Spain’s Autonomous Communities makes for their fascinating gastronomic wealth, which combines the use of a wide variety of quality ingredients, traditions, customs, and a particular way of approaching cuisine.
This cookbook is a veritable gastronomic tour of Spain’s most traditional cuisine, where the typical dishes of each region can be savored: appetizers, salads, trimmings and sauces, rice and pasta, vegetables, legumes, soups and stews, omelets, fish and meat, and special desserts that make the cuisine of each region unique. In addition, this book offers an introduction to the popular customs and traditions of each region to help familiarize the reader with the places that have created such diverse, delicious, and exquisite dishes.