The Food of Northern Spain: Recipes from the Gastronomic Heartland of Spain

A longtime lover of Spanish cuisine, Chandler, a chef and cooking instructor in the U.K., introduces the foods of Galicia, Asturias and Cantabria, the Basque country, Navarre and Aragón, Old Castille and Rioja, and Catalonia. The background she offers on northern Spain's culinary traditions is an important precursor to understanding the recipes that follow and gives the book rich texture. The 150 recipes are divided by food type, such as "Light Bites and Tapas," "Poultry, Meat and Game" and "Rice and Pulses," which includes lentil, chickpea and bean dishes. There are useful notes alongside each recipe describing the dish's role in Spanish culture. Despite unfamiliar names—e.g., Cocido ("Feast in a Pot") and Cordero (Roast Spring Lamb)—the recipes mainly use common ingredients like peppers, garlic and various meats and seafood. Though not a collection of quick and easy recipes, the book does offer many meals—like Patatas a la Riojana (Rioja-style Potatoes with Peppers and Chorizo)—that are simpler to prepare than they first appear. Experienced cooks will be satisfied with the multitude of cooking methods, which include roasting, poaching and frying. This regionally focused book is a wonderful entrée into the world of Spanish cooking. (Mar. 1)