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Islas: Food of the Spanish Islands
This beautifully photographed cookbook takes you to the villages, homes, beaches, and hillsides of this yet-to-be-discovered region of the Mediterranean.
Isla is the first comprehensive cookbook to capture and celebrate the cuisine of Spain's Mediterranean islands Majorca, Minorca, Ibiza, and Formentera. With influences from the Spanish mainland regions Catalonia and Valencia, and from places further afield including Sicily, Sardinia, and the south of France, Isla invites you on a culinary journey to discover some of the Mediterranean's most authentic cuisines that are at once familiar and unique.
With stunning food photography showcasing the coastlines and interiors of these historic islands, stories on traditional recipes and one hundred simple and authentic recipes, this book is not only for lovers of Spanish food but any fan of Mediterranean cuisine.
Alongside these authentic recipes are beautiful spreads on local ingredients, cooking secrets, and dishes that have rarely been shared outside this part of the Mediterranean. Each chapter celebrates a different landscape--think mountains, the coast, and humble villages. This spectrum of flavor and soul is indicative of the food (and incredible lifestyle) from the Spanish islands.
Isla is the first comprehensive cookbook to capture and celebrate the cuisine of Spain's Mediterranean islands Majorca, Minorca, Ibiza, and Formentera. With influences from the Spanish mainland regions Catalonia and Valencia, and from places further afield including Sicily, Sardinia, and the south of France, Isla invites you on a culinary journey to discover some of the Mediterranean's most authentic cuisines that are at once familiar and unique.
With stunning food photography showcasing the coastlines and interiors of these historic islands, stories on traditional recipes and one hundred simple and authentic recipes, this book is not only for lovers of Spanish food but any fan of Mediterranean cuisine.
Alongside these authentic recipes are beautiful spreads on local ingredients, cooking secrets, and dishes that have rarely been shared outside this part of the Mediterranean. Each chapter celebrates a different landscape--think mountains, the coast, and humble villages. This spectrum of flavor and soul is indicative of the food (and incredible lifestyle) from the Spanish islands.
- GenresCookbooks
280 pages, Hardcover
Published October 1, 2019
21 people want to read
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January 11, 2020
Lively and intriguing, this book mixes regional recipes with stories of life on the Balearic Islands. I found the introduction, and the Pastry section to be my fav parts of the book to the extent that I found myself looking up prices to visit the Islands; such was the richness of the tale told both through captions and recipes. This book may push the limits of some home cooks (particularly the pastry and some of the meat preparations) but there is a variety of recipes that for different skill levels; and my guess is the novice may throw themselves into the ensaimada recipe and find it tricky but adventurous, which seems to be the vibe the author encourages.
Most recipes feature ingredients easily accessed in a larger town, or with some local foraging - who knew that pickling nasturtium pods in lieu of capers was a thing? And when 'authentic' ingredients are suggested recipes are provided (pumpkin jam), or alternatives suggested (lamb vs goat). I was also surprised by a robust vegetable section, including a silverbeet doughnut recipe that is fancy enough to be turned into a party appetiser. Vegetable recipes weren't simply side-dishes, but something to celebrate.
The book is rich with tips and information for those that want to dive deeply into the recipes but would work just as well as a title to have on hand for a little escape or inspiration. The book itself is beautifully designed with realistic but enticing food photography, great typography and a cover worthy of leaving on your coffee table.
Most recipes feature ingredients easily accessed in a larger town, or with some local foraging - who knew that pickling nasturtium pods in lieu of capers was a thing? And when 'authentic' ingredients are suggested recipes are provided (pumpkin jam), or alternatives suggested (lamb vs goat). I was also surprised by a robust vegetable section, including a silverbeet doughnut recipe that is fancy enough to be turned into a party appetiser. Vegetable recipes weren't simply side-dishes, but something to celebrate.
The book is rich with tips and information for those that want to dive deeply into the recipes but would work just as well as a title to have on hand for a little escape or inspiration. The book itself is beautifully designed with realistic but enticing food photography, great typography and a cover worthy of leaving on your coffee table.
Displaying 1 of 1 review