Description: What began over 28 years ago with a few stunning cheeses never seen in the UK before just gathered momentum as more like-minded people jumped aboard and helped to propel a kind of Spanish food revolution. A major new book on classic Spanish ingredients and home cooking. Brindisa, the renowned Spanish fine food import company, has become a byword for excellent Spanish food. The Brindisa Spanish Cook Book is the ultimate in contemporary Spanish cooking, including classic regional recipes, tapas dishes and information about the very best ingredients and food producers. 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. Here at Waterstones we’re particularly tempted by the sugared buñuelos (doughnuts) described as airy ‘puffs of wind’. 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 and people, countryside and producers. ‘I was taken by a friend to a top place in Barcelona for tapas. It was, as you would expect, very good. But better than Tierra Brindisa? No’ - Jay Rayner.
