Cover -- Contents -- Introduction -- Before Turning on the Stove -- CHAPTER 1 SOUPS, BROTHS, STEWS, CREAMS, AND PULSES -- The Ritz's Madrid-Style Cocido -- Catalan Two-Course Soup -- Castilian Garlic Soup -- Basque Leek Soup -- Creamy Artichoke and Leek Soup -- Velvety Menorcan Fish Soup -- Basque Fresh Tuna and Potato Stew -- Beef Stew -- Cream of Seasonal Mushrooms -- Spinach with Garbanzo Beans -- White Beans with Clams -- Pinotxo's Garbanzo Beans with Blood Sausage, Raisins, and Pine Nuts -- Stewed Lentils with a Nutty Chocolate Picada -- CHAPTER 2 SALADS, COLD SOUPS, AND GAZPACHOS -- Curly Endive with Xató Sauce -- Belgian Endive with Cabrales Blue Cheese Sauce and Anchovy Fillets -- Winter Green Salad with Fresh Cheese and Pomegranate Seeds -- Marinated Seafood Salad -- Salt Cod, Orange, and Olive Salad -- Catalan Shredded Salt Cod, Tomato, and Olive Salad -- White Bean Salad with Bonito del Norte Tuna -- Spanish Potato Salad -- Melon or Fresh Figs with Slices of Dry-Cured Jamón -- Chilled Melon Soup with Crispy Jamón -- White Gazpacho with Grapes -- Classic Andalusian Gazpacho -- Córdoba-Style Salmorejo -- CHAPTER 3 TAPAS AND APPETIZERS -- Country Bread Rubbed with Tomato and Olive Oil -- Catalan Flatbread with Roasted Red Peppers -- Roasted Red Peppers, Eggplant, and Onions -- Padrón Green Peppers -- Cádiz-Style Potatoes in Vinaigrette -- Dates Wrapped in Bacon -- Trout and Dry-Cured Iberian Jamón Croquettes -- Chicken Croquettes -- Pork Ribs in Adobo Sauce -- Spicy Marinated Pork Skewers -- Empanada with Marinated Pork and Roasted Red Peppers -- Salt Cod Brandade on Toast -- Fresh Anchovies in Vinegar -- Galician Fair-Style Octopus with Paprika on Potatoes -- Deep-Fried Squid -- Garlicky Shrimp in Olive Oil -- Clams with Shrimp -- Mussels in Vinaigrette -- CHAPTER 4 VEGETABLES -- Sautéed Wild Mushrooms.

La Mancha-Style Sautéed Onions, Zucchini, Tomatoes, and Peppers -- Stuffed Tomatoes -- Balearic-Style Baked Stuffed Eggplant -- Fried Eggplant Strips with Salmorejo -- Green Asparagus in Vinegar Marinade -- Fresh White Asparagus with Crispy Shards of Dry-Cured Jamón -- Spinach with Pine Nuts and Raisins -- Tender Spinach Leaves with Spanish-Style Poached Eggs -- Roasted Artichokes -- Roasted Beets in Vinegar -- Baker's Oven-Roasted Potatoes -- Galician Boiled Potatoes with Paprika -- Puréed Potatoes with Extra-Virgin Olive Oil -- La Rioja-Style Stewed Potatoes with Chorizo -- Smashed Potatoes and Cabbage Topped with Streaky Salt Pork -- CHAPTER 5 EGGS -- Potato and Onion Egg Tortilla -- Artichoke Egg Tortilla -- Salt Cod Egg Tortilla -- Eggs Scrambled with Tender Green Garlic Shoots, Asparagus, and Shrimp -- Eggs Scrambled with Mushrooms and Dry-Cured Jamón -- Fried Eggs with Fried Potatoes and Slices of Dry-Cured Iberian Jamón -- CHAPTER 6 RICE, PASTA, AND MIGAS -- Rabbit Paella with Artichokes and Red Bell Peppers -- Shellfish Paella -- Black Rice with Allioli -- Soupy Rice with Lobster -- Soupy Rice with Free-Range Chicken -- Mountain-Style Rice with Chicken and Fresh Sausage -- Fideos in the Cazuela with Pork Ribs -- Seafood Fideuà with Allioli -- Pyrenees Mountain-Style Penne Pasta with Ground Meat and Pâté -- Penne Pasta with Tomatoes and Fresh Sausage au Gratin -- Cannelloni Stuffed with Meat -- Cannelloni Stuffed with Mushrooms and Pine Nuts -- Shepherd's Migas with Grapes -- CHAPTER 7 FISH -- Andalucía-Style Deep-Fried Fish -- Fisherman's Suquet -- Monkfish Steaks with Saffron -- Galician-Style Hake with Garlic Ajada Sauce -- Fish Braised in Romesco Sauce -- Baked Turbot with Basque White Wine -- Salt-Baked Gilt-Head Bream -- Barbate-Style Tuna in Caramelized Onions -- Grilled Sardines with Slushy Celery and Lemon Granita.

Grilled Swordfish Steaks with Piriñaca -- Pan-Fried Trout with Thyme and Walnuts -- Navarra-Style Trout with Dry-Cured Jamón -- Marinated Salmon on the Grill with Galician Potatoes -- Biscay-Style Salt Cod with Choricero Pepper Sauce -- Grandma Lola's Lenten Salt Cod with Raisins -- Salt Cod Baked in the Tin -- Piquillo Peppers Stuffed with Salt Cod Brandade -- CHAPTER 8 SHELLFISH -- Grilled Razor Clams -- Clams in Green Sauce -- Clams with Oloroso Sherry -- Steamed Cockles -- Mussels in Sweet Sofrito Tomato Sauce -- Baked Scallops in the Shell -- Grilled Shrimp -- Lobster in a Nutty Chocolate Sauce, Costa Brava Style -- Small Squid in Their Own Ink -- CHAPTER 9 POULTRY AND RABBIT -- Duck with Pears -- Chicken Braised in Saffron, Almond, and Egg Yolk Sauce -- Chicken with Shallots and Orange and Cinnamon Sauce -- Chicken with Samfaina -- The Mayoress's Stewed Christmas Chicken -- Roast Chicken with Prunes -- Grilled Rabbit with Eggplant, Zucchini, and Allioli -- Torre del Bosc Braised Rabbit with Carrots -- CHAPTER 10 GAME AND SNAILS -- Grilled Marinated Venison Steaks -- Toledo-Style Partridge -- Grilled Quail with Garlic and White Wine -- Pilar's Cazuela with Snails and Rabbit -- New Year's Day Snails in Spicy Tomato Sauce -- CHAPTER 11 MEATS -- Roast Shoulder of Kid Goat with Potato and Shallot Confit -- Shepherd's-Style Lamb Chops with Potatoes and Zesty Vinegar-Garlic Sauce -- Grilled Lamb Rib Chops with Quince Allioli -- Grilled Lamb Chops with Honey -- Chilled Pork Loin -- Salt-Baked Pork Loin with Two Sauces -- Pork Tenderloin with Purée of Chestnuts -- Pork Tenderloin in Orange Sauce -- Fresh Pork Sausages with White Beans and Allioli -- Seared Morcilla de Burgos with Roasted Green Peppers and Fried Eggs -- Menorcan Meatballs in Tomato and Pine Nut Sauce -- Stewed Meatballs with Cuttlefish -- Grilled Beef Tenderloin with Blue Cheese Sauce.

Braised Veal with Dried Mushrooms -- CHAPTER 12 INNARDS AND EXTREMITIES -- Roasted Pig's Feet -- Veal Kidneys in Sherry -- Veal Tongue with Capers -- Galician-Style Tripe with Garbanzo Beans -- Braised Oxtail Stew -- CHAPTER 13 DESSERTS, SWEETS, AND FRUITS -- Toasted Bread with Chocolate, Extra-Virgin Olive Oil, and Sea Salt Flakes -- Creamy Vanilla Custard -- Creamy Rice Pudding -- Basque Walnut Pudding -- Citrus-and-Cinnamon-Scented Flan -- Spongy Yogurt Cake -- Spongy Cake with Pears and Walnuts, Sinarcas Style -- Country Muffins -- Galician Crêpes with Fresh Whipped Cream and Honey -- Galician Almond Tart -- Flatbread with Pine Nuts, Sugar, and Anise -- Marzipan Cookies Rolled in Pine Nuts -- Oranges with Extra-Virgin Olive Oil and Honey -- Early Spring Strawberries with Red Wine Vinegar -- Pears Poached in Red Wine -- Baked Figs -- Musicians' Dessert -- Menorcan Gin Sorbet -- Fresh Cheese with Honey -- CHAPTER 14 DRINKS -- Spanish Cinnamon-Scented Drinking Chocolate in the Cup -- Meringued Milk -- Slushy Lemon Granita -- Summer Red Wine Sangria -- White Wine Sangria with Fresh Berries -- Menorcan Gin Cocktail with Fresh Lemon Juice and Lemon Soda -- Orense-Style Coffee Liqueur -- CHAPTER 15 SWEET AND SAVORY HOMEMADE CONSERVES -- Christmas Cherries in Aguardiente -- Creamy Quince Paste -- Creamy Lemon Curd -- Dried Apricots Macerated in Sweet Wine -- Tomato Marmalade -- Sweet Preserved Tomatoes with Thyme -- Sweet and Sour Preserved Onions -- Quail in Escabeche Marinade -- Fresh Sardines in Escabeche Marinade -- A Glossary of Basic Recipes and Techniques -- VEGETABLE STOCK -- FISH STOCK -- CHICKEN STOCK -- BEEF STOCK -- MAYONNAISE -- ALLIOLI -- BÉCHAMEL SAUCE -- BLANCHING AND PEELING TOMATOES -- GRATING TOMATOES -- CLEANING ARTICHOKES -- CLEANING WILD MUSHROOMS -- DRY-TOASTING PINE NUTS -- USING SAFFRON -- PREPARING FRESH SNAILS FOR COOKING.

PREPARING PRESERVED SNAILS FOR COOKING -- DESALTING SALT COD -- CLEANING MUSSELS -- PURGING CLAMS OF SAND -- CLEANING SQUID AND CUTTLEFISH -- CUTTING A CHICKEN INTO 8 OR 10 PIECES -- CUTTING A RABBIT INTO 8 OR 9 PIECES -- PERFECT HARD-BOILED EGGS -- COOKING DRIED GARBANZO BEANS -- COOKING DRIED WHITE BEANS -- Selected Bibliography -- Sources -- Index -- A -- B -- C -- D -- E -- F -- G -- H -- I -- J -- L -- M -- N -- O -- P -- Q -- R -- S -- T -- V -- W -- X -- Y -- Z -- About the Authors.