Vegan Recipes from Spain.

ISBN:

9781911667537

Title:

Author:

Baró, Gonzalo.

Personal Author:

Baró, Gonzalo.

Physical Description:

1 online resource (193 pages)

Contents:

Cover -- Book Title -- Table of contents -- About the chef -- From madrid to berlin -- A brief History of Spanish Cuisine -- Basics -- Tapas -- Pinchos -- Starters -- Main Courses -- Desserts -- Index -- Acknowledgement -- Copyright.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2022. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Cooking, Spanish.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2018

Publication Information:

Havertown :

Grub Street,

2018.

{copy}2018.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5636	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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Summary

"Punctuated . . . with colorful photography . . . this cookbook is a must for any home cook who wants to learn more about the intricacies of Spanish cuisine." -- New York Journal of Books Spanish food is all about making the most of the best local produce. It conjures up many associations ? friends eating and laughing together, delicious wine, relaxing holidays, or a balmy breeze under a colourful waterside umbrella. Above all it is perfect for sharing. Geography and climate, has had a great influence on its cooking methods and available ingredients, and these particularities are present in the dishes of the various regions. Spanish cuisine was also shaped by a complex history, where invasions and conquests have modified traditions and made new ingredients available. Gonzalo Baró has brought this feeling of life into his recipes ? in either traditional, usually very simple, honest dishes or unusual, new ones. He brings this gorgeous fresh country cuisine to our tables in chapters covering Basics, Tapas, Pinchos, Appetizers, Main Dishes, and Sweets. There are pages and pages of mouth-watering recipes for alioli, romesco, gazpacho, ajo blanco, mushrooms with sherry, stuffed piquillo peppers, fried salad hearts, green beans in tomato sauce, grilled asparagus, crispy vegetables with orange alioli, wild rice salad with sherry vinaigrette, sweet potatoes and grapes, yams with chard sauce, paella, tortilla, padron peppers, and a host of sweet treats."An accessible collection, with full-color travel and food photographs, for those who practice the art of being vegan." -- Booklist

Author Notes

Gonzalo Baró was born in Madrid. He studied information science and photography at university during which time he embarked on a project: Food. His interest in good food and cooking has since become a passion. He took the opportunity to combine his photographic skills with his culinary passion at the end of 2014 when his first book Vegan Tapas was published. Currently he is working as a chef in a boutique hotel in Berlin, where his recipes are enchanting the guests.

Reviews (1)

Booklist Review

By now, Americanized versions of tapas and its lesser-known cousin, pinchos, have invaded Spanish-style restaurants in the U.S. Chef Barò adds another dimension and expands the cuisine into a vegan romp through classics that define Spanish cooking. Paella's included, as are gazpacho, alfajores, Russian salad, and the ubiquitous flan, among 60 other items. Most recipes are short yet do require some more unusual ingredients, such as piquillo peppers and treacle (read molasses). Directions are given in metric equivalents, without any handy converted values (the book was originally published in London). On the other hand, there are a handful of helpful, condensed sidebars about indigenous ingredients, like Spanish alioli and specific peppers. An accessible collection, with full-color travel and food photographs, for those who practice the art of being vegan.--Barbara Jacobs Copyright 2018 Booklist