Big Book of Cookies or Food of Northern Spain

Big Book of Cookies: Over 100 Step-by-Step Recipes for Delicious Cookies, Biscuits, Brownies and Bars

Author: Catherine Atkinson

This book is perfect for anyone who loves baking cookies. From the simplest butter cookies to the most indulgent marbled caramel chocolate slice and the lightest, crispiest savory cracker, there's something here for everyone to enjoy.

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

Author: Jenny Chandler

Spanish cuisine has taken the culinary world by storm, and the food of northern Spain represents the best the Iberian peninsula has to offer. These regions produce superb ingredients, which home cooks have long used to create classic dishes like Romesco and Alioli; now today's chefs have rediscovered them, bringing Spanish food new recognition. The Food of Northern Spain offers the best of Spanish cooking, clearly and simply presenting the dishes and their ingredients. Arranged in three parts, the book first looks at how the Spanish eat, then outlines cupboard basics and the best Spanish wines to accompany the dishes. Finally, the book presents more than 150 recipes, and while each one is faithful to its origins, the author has made small, helpful adjustments for the non-Spanish cook. Enhanced with beautiful color photos of the landscape and the food, this is a fine introduction to the culinary pleasures of northern Spain.

Publishers Weekly

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 Aragon, 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 entr e into the world of Spanish cooking. (Mar. 1) Copyright 2006 Reed Business Information.