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BOOKS > Spain

Spain
Cooking Library > Regions > Spanish
Spain
저자/역자Jeff Koehler ; location photographs by Jeff Koehler , food photographs by Kevin Miyazaki
출판사Chronicle Books
연도2013
#전통요리 #지역요리
Cooking Library 2F
서가위치

목차

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 Gaspacho 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

CHPATER 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 wit 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

Fresh Sardines in Escabeche Marinade

Selected Bibliography

Fresh Sardines in Escabeche Marinade

Sources

Fresh Sardines in Escabeche Marinade

Index

Fresh Sardines in Escabeche Marinade

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