My Kitchen in Spain: 225 Authentic Regional Recipes

by Janet Mendel

From the sun-drenched Spanish countryside to the seaside villages to the bustling city tapa bars, one thing unites all of its varied and satisfying food. In this Mediterranean land of beauty and bounty, good food is a pleasure everyone shares. Spanish cuisine has flourished for centuries, inspired by luscious fruits and vegetables, fresh seafood and game, artisanal cheeses, cured meats, and renowned local wines. The influence of North African spices adds variety and unique flavors to the diverse cooking of this fascinating country. My Kitchen in Spain celebrates the rich flavors and regional traditions of Spanish cooking. Janet Mendel has made her home in Spain for more than thirty years, collecting recipes from friends and neighbors, housewives and Sherry barons, olive farmers and restaurant chefs. From the far western province of Extremadura to the Moorish towns of Seville and Granada to the world-famous Basque region in the north, Janet Mendel discovers and chronicles the tastes and techniques of this remarkable country. Now experience the authentic flavors of Spain with favorites both classic and Almond Gazpacho with Grapes, Sea Bass in Saffron Sauce, Fiesta Paella with Chicken and Shellfish. With a comprehensive chapter on tapas, Spain's enticing "little dishes," and 225 tempting recipes -- for every course from soup to dessert -- My Kitchen in Spain will bring the food delights of Spain home to your table.

Genres: Cookbooks, Cooking, Food

368 pages, Hardcover

First published May 28, 2002

Reviews

[Amy · Rating 4 out of 5]

This book has been my food Bible, especially when I'm really missing my home stay. Great recipes for dishes like tortilla, pisto and paella.

[Dennis · Rating 3 out of 5]

Every trip leads to better cooking back home. After two trips to Spain, we were happy to find this friendly book.

[Mary · Rating 4 out of 5]

The author is an American who went to live in Spain in the 1960’s and settled into Andalusia. She shares for favorite recipes. She starts with a very good, descriptive glossary to prepare users for her recipes. The strangest ingredients she includes are different types of peppers. The book was published in 2003, and the recipes tend to the traditional and not contemporary Spanish renditions. Lots of short essays explain techniques like brining olives or ingredients like sherry, Spanish cheese or olive oil.
These are recipes that the author has worked through as a home cook and not in a professional kitchen so they are very accessible. And she provides substitutes for hard to get ingredients like blood sausage. The most complicated recipe requires three dishes and is a full meal, Spanish boiled dinner.
Excellent introduction to Spanish cooking.