The Foods and Wines of Spain
Overview
From the publisher
With 400 superb recipes, this is a delicious gathering of the traditional cooking of Spain with new ways of using exotic seasonings and unusual combinations, plus a comprehensive survey of Spain’s excellent wines and sherries.
Selected contents
Copyright @ 1982 Knopf
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- A Geography of Oysters
- A Great American Cook
- A Man’s Place is Behind the Bar
- A Mighty Appetite for the Holidays
- A New Way to Cook
- A Pig in Provence
- A Stew or a Story
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- Adventures of an Italian Food Lover
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- As Fresh As It Gets
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- Baking
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- Balancing Flavors East & West
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- Barbecue Nation
- Barefoot Contessa Family Style
- Barefoot Contessa Parties!
- Beard on Bread
- Beard on Food
- Bento Box in the Heartland
- Beyond the Great Wall
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- Bittersweet
- Blithe Tomato
- Blue Eggs and Yellow Tomatoes
- Blue Ribbon Preserves
- Bob’s Red Mill Baking Book
- Bon Appétit, Y’all
- Bottlemania
- Bottomfeeder
- Boulevard
- Breakfast, Lunch, Tea
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- Chez Panisse Fruit
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- Classic Home Desserts
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- Closing the Food Gap
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- Comfort Me with Apples
- Coming Home to Eat
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- Cooking
- Cooking from the Heart
- Cooking with Shelburne Farms
- Cookwise
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- Cradle of Flavor
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- Delights and Prejudices
- Demolition Desserts
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- Deviled Eggs
- Diet For a Small Planet
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- Discover Chocolate
- Don’t Try This At Home
- Eat Here
- Eat, Drink, and Be Healthy
- Eat, Pray, Love
- Eating in the Dark
- Edible Estates
- Epitaph for a Peach
- Essentials of Classic Italian Cooking
- European Peasant Cookery
- Extreme Barbecue
- Farewell, My Subaru
- Farmer John’s Cookbook
- Farmhouse Cookbook
- Fast Food My Way
- Fast Food Nation
- Feast
- Feeding Baby
- Fields of Plenty
- Fish Forever
- Fish Grilled & Smoked
- Fondue
- Food
- Food and Booze
- Food Fight
- Food Not Lawns
- Food Politics
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- Heat
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- Home Cooking
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- How to Cook Meat
- How to Pick a Peach
- Hungry Planet
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- In Defense of Food
- Indulge
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- It Must’ve Been Something I Ate
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- Keep Chickens!
- Keeping It Simple
- King Arthur Flour Whole Grain Baking
- King of the Q’s Blue Plate BBQ
- Kitchen Literacy
- Kitchen Sense
- La Bonne Cuisine de Madame E. Saint-Ange
- La Dolce Vegan!
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- Laura Werlin’s Cheese Essentials
- Letters from the Hive
- Letters to the Valley
- Lidia’s Family Table
- Local Flavors
- Lulu’s Provençal Table
- Madhur Jaffrey’s Indian Cooking
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- Maida Heatter’s Book of Great Desserts
- Making and Using Dried Foods
- Margaritas, Mojitos, and More
- Martin Yan’s Asian Favorites
- Mastering the Art of French Cooking, Vol. 1
- Mastering the Grill
- Mediterranean Grains and Greens
- Mexico One Plate at a Time
- Mollie Katzen’s Sunlight Café
- Moosewood Restaurant Low-Fat Favorites
- Mostly Mediterranean
- Mostly True
- My Kitchen Wars
- My Life in France
- New Good Food
- New Good Food Shopper’s Pocket Guide
- New World Provence
- Nigella Bites
- Not Your Mother’s Slow Cooker Cookbook
- Nourishing Traditions
- Olive Oil
- On Food and Cooking
- On Rue Tatin
- One Man’s Meat
- Oranges
- Organic, Inc.
- Outstanding in the Field
- Paper or Plastic
- Paradox of Plenty
- Perfect Pairings
- Pike Place Public Market Seafood Cookbook
- Plenty
- Preserving Food Without Freezing or Canning
- Pure Dessert
- Real Food
- Real Thai
- Rebar
- Red, White, and Greens
- Renewing America’s Food Traditions
- Retro Luau
- Revolutionary Chinese Cookbook
- Roast Chicken and Other Stories
- Roasting
- Rosalind Creasy’s Recipes from the Garden
- Safe Food
- Salmon
- Salt
- Secret Ingredients
- Secrets of a Jewish Baker
- Sharing the Harvest
- Simple Chinese Cooking
- Simple Food for the Good Life
- Simple French Food
- Simply Organic
- Slow Food
- Slow Food Nation
- Small Bites, Big Nights
- Something From the Oven
- Southern Belly
- Stalking the Wild Asparagus
- Sticky, Chewy, Messy, Gooey
- Sundays at Moosewood Restaurant
- Super Natural Cooking
- Sweet Basil, Garlic, Tomatoes, and Chives
- Sweet!
- Swim Against the Current
- Taking Tea in the Medina
- Talking With My Mouth Full
- Taming the Truffle
- Tapas
- Taste
- Tastes Like Cuba
- Tasty
- Tender at the Bone
- The $64 Tomato
- The 150 Best American Recipes
- The All-New, All-Purpose Joy of Cooking
- The Amazing World of Rice
- The American Century Cookbook
- The Art of Eating
- The Art of Simple Food
- The Art of South American Cooking
- The Art of the Commonplace
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- The Atlas of Food
- The Barefoot Contessa Cookbook
- The Belly of Paris
- The Best Recipes in the World
- The Best Thing I Ever Tasted
- The Best-Loved and Brand-New Joy of Cooking
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- The Big Book of Vegetarian
- The Book of Jewish Food
- The Botanist and the Vintner
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- The Bread Bible
- The Breakaway Cook
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- The Children’s Jewish Holiday Kitchen
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- The Compleat I Hate To Cook Book
- The Complete Book of Sushi
- The Cooking Book
- The Cooking of Southwest France
- The Cooking of the Eastern Mediterranean
- The Country Cooking of France
- The End of Food
- The Essence of Chocolate
- The Essential Baker
- The Essential Cuisines of Mexico
- The Ethnic Paris Cookbook
- The Fannie Farmer Cookbook
- The Farm to Table Cookbook
- The Farmer’s Market Cookbook
- The Flexitarian Table
- The Food and Cooking of Russia
- The Food of Italy
- The Foods and Wines of Spain
- The Fortune Cookie Chronicles
- The Garden-Fresh Vegetable Cookbook
- The Gift of Southern Cooking
- The Glorious Foods of Greece
- The Glory of Southern Cooking
- The Good Egg
- The Good Home Cookbook
- The Gospel of Food
- The Gourmet Cookbook
- The Grail
- The Greens Cookbook
- The Hog Island Oyster Lover’s Cookbook
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- The Joy of Pickling
- The Jungle
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- The Last Chinese Chef
- The Leave-No-Crumbs Camping Cookbook
- The Lebanese Kitchen
- The Lee Bros. Southern Cookbook
- The Man Who Ate Everything
- The MediterrAsian Way
- The Migrant Project
- The Modern Art of Chinese Cooking
- The Modern Vegetarian Kitchen
- The Naked Chef
- The New American Plate Cookbook
- The New Book of Middle Eastern Food
- The New Laurel’s Kitchen
- The New Making of a Cook
- The New Moosewood Cookbook
- The New Whole Grains Cookbook
- The North African Kitchen
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- The Organic Food Shopper’s Guide
- The Oxford Companion to Food
- The Perfect Scoop
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- The Pleasures of Slow Food
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- The Revolution Will Not Be Microwaved
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- The Sex Life of Food
- The Sharper Your Knife, The Less You Cry
- The Short Life and Long Times of Mrs. Beeton
- The Shun Lee Cookbook
- The Silver Palate Cookbook
- The Silver Spoon
- The Simple Art of Perfect Baking
- The Slow Food Story
- The Solace of Food
- The Soul of a New Cuisine
- The Splendid Grain
- The Splendid Table
- The Splendid Table’s How to Eat Supper
- The Story of Corn
- The Story of Tea
- The Sushi Economy
- The Tassajara Bread Book
- The Taste of Country Cooking
- The Taste of Place
- The Tenth Muse
- The Thrill of the Grill
- The Tummy Trilogy
- The United States of Arugula
- The Vegetable Dishes I Can’t Live Without
- The Warmest Room in the House
- The Way We Eat
- The Wild Vegetarian Cookbook
- The World on a Plate
- The Zuni Cafe Cookbook
- Things Cooks Love
- This Can’t Be Tofu!
- To Buy or Not to Buy Organic
- Toast
- Tom Douglas’ Seattle Kitchen
- Tuna
- Unplugged Kitchen
- Vegan Cupcakes Take Over the World
- Veganomicon
- Vegetable Soups From Deborah Madison’s Kitchen
- Vegetarian Cooking for Everyone
- Vegetarian Suppers From Deborah Madison’s Kitchen
- Wake Up and Smell the Planet
- Walden
- Washoku
- What Einstein Told His Cook 2: The Sequel
- What to Eat
- Where Our Food Comes From
- Whole Grains Every Day, Every Way
- Wild Fermentation
- Wild Rice Cooking
- Wine Across America
- Wrestling with Gravy
- Yummy Potatoes
| | Green vegetables kids will eatFun, not fearsomeEight kid-friendly veg tips. |
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