Complete Spanish Cookbook

by Jacki Passmore

Introduces the regional cuisines of Spain and offers a comprehensive selection of recipes for dishes ranging from simple peasant fare to elaborate dishes for special occasions

Genres: Cookbooks, Cooking, Food

416 pages, Paperback

First published June 25, 1992

About the author

Jacki Passmore is a cookbook author and editor who lived for many years in Hong Kong and travelled extensively studying the cuisines of Asia.

Reviews

[Yves · Rating 4 out of 5]

Finishing a book like this is a serious job. The writing is never going to win a reader’s award but this is a content book. The recipe accuracy is excellent.

The section on tapas was wondrous ... the reason for that fourth star ... with over 50 recipes.

I decided to make these ... what a revelation!

You see, this kind of cooking is outside of usual cooking but well inside everyone’s ability. When I executed the Tartaletas de Gambas (shrimp boats) you end up with 36 tapas. Brought it out to the terrace and everyone was amazed: new flavours, bite-sized eating, and a 21st century style of eating.

The book was printed in 1992, so a little out of date (over a quarter century out of date 😄) but the basics are there and the author’s breakdown of Spanish cuisine into regions (Madrid, Andalusia, Aragon, Murcia, etc) brings specificity to a broad subject.

[Michael Corley · Rating 5 out of 5]

This is an excellent cookbook. I don't own many cook books, but everything in here tastes amazing. Some of the recipes are more difficult than others. Even if you want to buy a book just for the photos this is outstanding.