COOKBOOK OF THE YEAR 2016, Spectator
'The definitive book about the food of Spain' Rose Prince
Brindisa, the renowned Spanish fine food import company, has become a byword for excellent Spanish food. Brindisa: The True Food of Spain is the ultimate in contemporary Spanish cooking, including classic regional recipes, tapas dishes and information about the very best ingredients and food producers.
Monika Linton founded Brindisa in 1988. After the arrival of the ground-breaking shop in Borough Market, the first Brindisa tapas restaurant opened in Borough Market in 2004, and Brindisa has since grown to include five London restaurants and another in Barcelona. Ranging from the most unusual artisan dishes to the classics of Spanish cooking, this recipe collection draws on Brindisa's specialist knowledge to introduce you to delights such as jamon iberico de bellota, chorizo, cured ham and fish, fumet (rich Catalan fish stock), farmhouse cheeses, prepared pulses, olive oils and vinegars, sweet treats and storecupboard basics that are essential for Spanish and Mediterranean cooking.
Covering the unique way good food is integral to everyday Spanish life, ranging from traditional breakfasts to substantial lunches, small plates of Spanish food and very simple suppers for during the week, to big family get-togethers at the weekend, this is not just a book about recipes, but a true celebration of Spain, its food, people, countryside and producers.
Along the shores of the Mediterranean, people share a love of good food, especially when it's prepared simply and enjoyed with family and friends.The region's cuisines celebrate fresh vegetables, legumes, seafood and olives, making Mediterranean cooking a healthful choice for everyone. From Spanish tapas and Italian pastas to Greek souvlaki, the dishes of Southern Europe have become Canadian family favourites, as have the falafel, tabbouleh, tagine and couscous recipes of the Middle East and North Africa. The food experts in the Canadian Living Test Kitchen have collected more than 90 of their favourite Tested-Till-Perfect recipes inspired by Mediterranean cuisine and tailored to Canadian families. In this compact, budget-friendly edition, there are soups and salads, appetizers and mains, pasta and rice recipes--plus desserts. The recipes include easy weeknightfriendly meals and elegant dishes for entertaining, along with fundamentals such as homemade pasta that let home cooks develop their own specialties.
Throughout the book, Canadian Living's food specialists share tips, tricks and techniques to ensure that every recipe turns out as perfectly at home as it did in the Test Kitchen. Synopsis
- 90+ recipes from the entire Mediterranean, including appetizers, salads, beef, pork, lamb and chicken dishes, as well as rice and pasta favourites, fish and seafood, and desserts
- Recipe variations and serving suggestions
- 50+ colour photographs
- Helpful cooking, shopping and preparing tips throughout
- Comprehensive index that groups recipes into reader-friendly categories; search by type of recipe (such as soup or stew), ingredient (such as red peppers or ricotta) or recipe name
- Full nutrient analysis of recipes
A book that is infused with the flavours of Morocco and is as accessible as it is inspiring.
-- Nigella Lawson
A native Moroccan shares 100 recipes for the vibrant and delicious dishes of her homeland.
Nargisse Benkabbou grew up in a food-oriented family that nurtured her connection with her roots and country of origin, Morocco. On her popular blog, MyMoroccanFood.com, she shares her family's recipes and her innovative cross-cultural creations.
Casablanca features 100 recipes for simple and satisfying Moroccan meals for family and entertaining. Benkabbou describes the essential elements in Moroccan cuisine and how to make them -- Ras el hanout spice mix, preserved lemons, Harissa paste; scented waters, couscous, preserved lemons, Chermoula, and Moroccan tea. She also introduces the tagine and explains how to use it.
The recipes include:
- Starters to Share - Roasted red pepper and preserved lemon salad with butter beans; Serrouda (chickpea dip); Sweet potato and feta maakouda (potato cakes); Grandma's broad bean and zucchini salad
- Vegetarian Dishes - Baghrir (pancake) with cr me fraiche and chestnut mushrooms; Moroccan eggs Florentine with harissa hollandaise; Root vegetable and prune tagine
- Meat - Mama's harira (soup); My grandfather's mechoui (lamb) with yoghurt and mint sauce; Orange zest and turmeric lamb chops
- Poultry - Chorba beida (white chicken soup); Chicken, carrot and charred lemon tagine; Spicy chicken livers; Duck and cannellini bean casserole with caraway and dried figs
- Seafood - Fragrant seafood and tomato tagine; Merguez-stuffed squid in tomato sauce; Monkfish tagine with apricots, dates and fennel
- Bread - Wholemeal mahrash bread; Mkhamer (skillet bread); Seeded harcha ("scone"); Cumin and buttermilk cornbread
- Sweets - Pistachio, orange and olive oil flourless loaf cake (gluten-, dairy-free); Ktefa (filo pastry with custard); Ras el hanout carrot cake with cream cheese frosting; Jabane (nougat).
Casablanca will be eagerly welcomed by those familiar with Moroccan food and by adventurous cooks wanting to expand their culinary horizons.
In proud, vibrant Catalonia, food is what brings people together--whether neighbors, family, or visitors. By the sea, over a glass of chilled vermouth and the din of happily shared, homemade Pica Pica (tapas) is where you'll find the most authentic Catalonia. The region is known for its wildly diverse indigenous ingredients, from seafood to jamon Ib rico to strains of rice, and richly flavored cuisine that has remained uniquely Catalan throughout its complex and fraught history. In Catalan Food, the recipes are intended to be cooked leisurely and with love--the Catalan way. Featuring traditional dishes like Paella Barcelonata (Seafood Paella) and Llom de Porc Canari (Slow-roasted Pork Loin), as well as inventive takes on classics like Tiradito amb Escalivada (Spanish Sashimi with Roasted Vegetable Purees) and Amanida de Tom quet amb Formatge de Cabra (Texas Peach and Tomato Salad with Goat Cheese), Catalan Food brings heritage into any home cook's kitchen, where Catalonia's cuisine was born. To know a culture, you must taste it; none is more rich and stunningly delicious than Catalonia's.
In Catalonia, Jose Pizarro shows readers how to create some of the best-loved dishes from the Catalonian region at home. Dispelling the myth that creating tapas and traditional Spanish fare is scary, he shows us how to take the experience of eating in the little bars of Barcelona to your own kitchen. Set to the backdrop of the stunning views of Barcelona and the rest of Catalonia, you'll really feel like you're on a magical holiday in Spain. The book also includes menus and drinks suggestions to help you plan, shop, cook and, most importantly, enjoy this wonderful way of eating and socializing.
Hummus: the delicious, nutritious treatWith more than seventy recipes included, Chickpeas offers everything from spreads to dips to entrees. Concoct a dish perfect for any occasion, with recipes ranging from a snack of buttery-flavored spread with pine nuts to a refreshing salad with oranges and clementines--perfect for Sunday brunch. Spice up your meals and take your health in your own hands with these easy, delicious dishes that are a feast for the eyes as well as the palate This beautiful, photo-illustrated cookbook makes it easy to prepare healthy and delicious hummus to accompany every meal.
Turkish food is one of the world's great cuisines. Its taste and depth place it with French and Chinese; its simplicity and healthfulness rank it number one. Turkish-born Ayla Algar offers 175 recipes for this vibrant and tasty food, presented against the rich and fascinating backdrop of Turkish history and culture. Tempting recipes for kebabs, pilafs, meze (appetizers), dolmas (those delicious stuffed vegetables or vine leaves), soups, fish, manti and other pasta dishes, lamb, poultry, yogurt, bread, and traditional sweets such as baklava are introduced here to American cooks in accessible form. With its emphasis on grains, vegetables, fruits, olive oil, and other healthful foods, Turkish cooking puts a new spin on familiar ingredients and offers culinary adventure coupled with satisfying and delicious meals.
Baked Eggplant and
Rice CasseroleMelitzana ke Rize sto Fourno 8 Servings2 eggplants, about 1 1/2 pounds each
1 teaspoon salt
1/4 cup vegetable or olive oil
3 cups finely minced onion
1 tablespoon minced garlic green pepper, seeded and cut into 1 -inch cubes
1 teaspoon dried oregano
1 bay leaf
3 tomatoes, peeled, seeded, and chopped
1 cup raw converted rice
2 1/4 cups boiling chicken stock
salt and pepper to taste
1/2 cup grated kefalotiri cheese
2 tablespoons butter
Preheat oven to 400 degrees.
Slice unpeeled eggplants and cut into 1-inch cubes. Place in a colander, sprinkle with salt, cover with a weighted plate, and let stand for 30 minutes.
Heat oil in a heavy skillet. Carefully dry eggplant pieces and add to the skillet. Cook over high heat, stirring occasionally, until lightly browned. Add onion, garlic, green pepper, oregano, and bay leaf while stirring. Stir in tomatoes and reduce heat. Simmer for 5 minutes, or until most of the liquid has evaporated. Pour vegetable mixture into a casserole and stir in the rice and boiling chicken stock. Season with salt and pepper. Sprinkle with cheese and dot with butter. Bake, uncovered, for 30 minutes, or until the liquid has been absorbed by the rice.Bean Salad, Politiko-StyleFassoulada Politikia6 to 8 Servings1/2 pound navy pea beans
1/2 cup thinly sliced onions
1/2 cup olive oil
6 tablespoons fresh lemon juice
salt and pepper to taste
2 to 3 stalks celery, diced
1/2 cup chopped flat-leaf parsley
Soak beans several hours or overnight in water to cover; drain. Cover with fresh water, bring to a boil, and cook about I hour, or until tender. Drain beans and place in alarge bowl; add onions, olive oil, lemon Juice, salt, pepper, celery, and parsley, Mix well and serve at room temperature or slightly chilled.
"Note: Two 20-ounce cans of cannellini beans ban be used instead. Rinse under cold water and drain.