Book description
'
I've wanted to make a series in Spain for a long time. I love
Spanish food, I've been going there since I was a young boy - but
until quite recently I don't think people really took the food
seriously. Thanks to a handful of really dedicated Spanish chefs
and a growing enthusiasm for its rugged flavours, that has all
begun to change.
To me the underlying point of journeying to Spain would be to
discover the 'duende' in the cooking. By that I mean a sense of
soul, of authenticity. The word is normally used in flamenco but I
think it could be equally applied to the art of Spanish cooking
because to my mind, in really good food, there is a communication
between the cook and diner that amounts to art.'
Rick Stein
In his beautifully designed and illustrated cookbook to accompany a
major BBC2, 4-part series, Rick has selected over 140 recipes that
capture the authentic taste of Spain today.
Spain is a country that tantalises every sense with its colourful
sights, evocative music, vibrant traditions and bold cookery. Spanish
cooking has a rich history, with flavours reflecting a broad range of
cultural influences. Rick samples his way through the specialties and
hidden treats of each region, taking in the changing landscape from
the mountainous northern regions through the Spanish plains to
Mediterranean beaches.
With over 100 Spanish recipes and location photographs, this is an
essential cookbook for food-lovers as well as a stunning culinary
guide to a diverse country.
Rick Stein's passion for using good quality local produce and his
talent for creating delicious flavour combinations in his books and
restaurants have won him a host of awards, accolades and fans. As well
as presenting a number of television series, he has published many
best-selling cookery books, including French Odyssey,
Mediterranean Escapes, Coast to Coast and Far
Eastern Odyssey.
Rick is a firm supporter of sustainable farming and fishing
techniques, which he strives to maintain in Padstow, Cornwall, where
he runs four acclaimed restaurants and a seafood cookery school, as
well as a delicatessen and patisserie. In 2003 Rick was awarded an OBE
for services to West Country tourism. He divides his time between
Padstow and Australia, where he opened a restaurant, Rick Stein at
Bannister's, in 2009.
