'¡Delicioso! The Regional Cooking of Spain' is a fine companion to Penelope Casas's celebrated culinary standard 'The Foods and Wines of Spain'.

This time she divides the multi-cultural peninsula into seven different cuisines, and reflects the ethnic characteristics of each region.

The Northern Coastal Region is the region of sauces, so she gives us Caldo Gallego -- a soup from the Celtic region of Galicia. She also presents us with Asturian Bean Stew (Fabada), and Basque bacalao (Cod) in a creamy garlic sauce.   (more info)

'¡Delicioso! The Regional Cooking of Spain' is a fine companion to Penelope Casas's celebrated culinary standard 'The Foods and Wines of Spain'.

This time she divides the multi-cultural peninsula into seven different cuisines, and reflects the ethnic characteristics of each region.

The Northern Coastal Region is the region of sauces, so she gives us Caldo Gallego -- a soup from the Celtic region of Galicia. She also presents us with Asturian Bean Stew (Fabada), and Basque bacalao (Cod) in a creamy garlic sauce.

The Northeast Region she calls the region of peppers, including a pepper and egg plant pie, and from Aragon a roasted duck in quince sauce.

From Catalunya and Majorca, the region of casseroles, come crisp pasta with garlic mayonnaise sauce, a seafood casserole with romesco sauce, and a Mallorcan stuffed pork loin.

From the plains of La Mancha comes a garbanzo stew (cocido) which even Don Quijote would relish, as well as some wild game dishes.

Then from the southeastern coast we have some of Penelope's excellent array of paellas -- recipes which are as delicious as they are fool proof.

Andalucía gives us great gazpacho cold soups and Moorish flavors, such as chicken in pomegranate sauce.

And the Canary Islands offer spicy dipping sauces.

All in all you will be adding a sophisticated and versatile volume to your shelf.  (less info)