Spanish & Portuguese Food & Cooking
See also Latin American Food & Cooking.
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A Day at ElBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adrià
Illustrated with over 1,000 colour photographs, A Day at ElBulli is a look into the inner workings of Ferran Adrià's kitchen at his restaurant ElBulli and the gastronomic innovations that have made him one of the most creative chefs working today.
Made in Spain: Spanish Dishes for the American Kitchen
This is the companion cookbook to the PBS television program Made in Spain. The recipes from the show are fairly simple and José Andrés is so entertaining that you'll want to check out the DVD as well. Who knows? You might end up taking a trip to Spain yourself! You can also download the videos from Overdrive with an Allegheny County library card or watch them on the PBS Videos Website.
Tapas: A Taste of Spain in America
The tapas in here are simple and fresh and include a lot of vegetarian options.
The Cuisines of Spain: Exploring Regional Home Cooking
q TX723.5.S7 B374 2005
A good book for people who like to read about food with the first two chapters discussing the foods of Spanish regions and the ingredients of the Spanish pantry. The recipes that follow are divided into chapters by course, beginning with Tapas. All recipes have an introductory paragraph or two talking about the dish and many are illustrated with full page photographs. A hefty and beautiful book.
The Food of Northern Spain: Recipes from the Gastronomic Heartland of Spain
q TX723.5.S7 C4943 2005x
Covering Spain north of the Ebro and Duero Rivers, Jenny Chandler offers great background material on the food of each of the provinces of this region.
Menú del Día: More than 100 classic, authentic recipes from across Spain
TX723.5.S7 D327 2008
Anyone who has traveled through Spain knows that a wise and economical choice in restaurants is the Menú del Día (Menu of the Day), consisting of a first course (primero), a second course (segundo), and a dessert (postre). You can get an idea of what is served at the Menú del Día web site in Madrid.
Pintxos: Small Plates in the Basque Tradition
Hirigoyen is the chef/owner of San Francisco's Piperade and Bocadillos restaurants and author of The Basque Kitchen. The Basque are very famous for their pintxos (tapas). These are "California inflected" which probably means that they don't offer angulas.
The Spanish Kitchen: Regional Ingredients, Recipes and Stories from Spain
TX723.5.S7 H96 2005x
Clarissa Hyman takes a signature ingredient from each region of Spain, talks about it and then offers a few recipes highlighting it. Not a comprehensive collection of Spanish recipes but very interesting and informative.
The New Portuguese Table: Exciting Flavors from Europe's Western Coast
TX723.5.P7 L44 2009
Leite, a three-time James Beard-award winner and proprietor of the Web site LeitesCulinaria.com, looks at the 11 surprisingly different historical regions of this country.
The Food of Spain & Portugal: a Regional Celebration
TX723.5.S7 L8293 2005x
Elisabeth Luard is a United Kingdom food writer who spent a good part of her life in Spain bringing up her four children. Among her other books are Classic Spanish Cooking and Food Adventures.
Cooking from the Heart of Spain: Food of La Mancha
TX723.5.S7 M443 2006
La Mancha was the home of Don Quixote and this recipe book includes a recipe for Don Quixote's Friday Lentils and for Cañamones (toasted nuts and seeds). Janet Mendel has lived in Spain for 40 years and gives interesting commentary to the recipes, some of which she has pulled from historic Spanish cookbooks.
q TX723.5.S7 O69913 2007x
This is a new English edition of a cookbook, first published in 1972, that has seen 30 editions in Spain. It is the cookbook that 3 generations of Spaniards have learned to cook from.
Portuguese Homestyle Cooking
TX723.5.P7 O78 2001
Ortins gives an overview of centuries old cultural influences on Portugal’s cuisine and describes the ingredients common to Mediterranean countries and essential to Portuguese cooking including olive oil, onions, bay leaves, garlic, fresh coriander, paprika, chili peppers and red sweet peppers.
The Food of Spain
TX723.5.S7 R63 2011x
Award-winning author of A Book of Middle Eastern Food, Claudia Roden explores the cuisine of Spain in this very comprehensive volume. Learn more in A Conversation with Claudia Roden. The Food of Spain won the Internation Cookbook Award in 2012 from the IACP.
Spain and the World Table
q TX723.5.S7 S539 2008x
In 2006, the Culinary Institute of America hosted a conference on the influence of Spain on world food, gathering together chefs from around the world. This book is the result and includes traditional dishes as well as new takes on old classics.
TX723.5.S7 B383 2008x
This is the companion book to the PBS TV series Spain - On the Road Again with Mario Batali, Gwyneth Paltrow, Mark Bittman, and Claudia Bassols. If you enjoy the Food Network and celebrities, you might enjoy this book. Unfortunately there are more photos of them than of the people of Spain.
The New Spanish Table
TX723.5.S7 V66 2005
"New" as in new cuisine, this cookbook celebrates up-and-coming chefs and contemporary Spanish cuisine. Fortunately for the reader, it is not a pretentious glossy book but an informal fun cookbook with lots of sidebars and asides.
(DVD) TX723.5.S7 M2837 2008x
José Andrés is a Spaniard from Asturias who owns several restaurants in Washington D.C. (Jaleo, Oyamel). He is a very lively and enthusiastic host and takes you to different parts of Spain, introducing you to 3-4 typical food products of the region. Then he returns to his kitchen in D.C. and cooks up an easy but sophisticated variation of the dish. The video will make you want to check out his cookbooks as well. This series of programs runs 390 minutes and is part of the PBS television series. You can download the videos from Overdrive with an Allegheny County library card.
(DVD) TX723.5.S7 S6775 2008x
In this television series, celebrity hosts Gwenyth Paltrow, Mario Batali, Mark Bittman, and Claudia Bassols take a tour in a convertible from Catalunya to Salamanca to reveal the culinary and cultural wonders of Spain.
(DVD) SF274.S6 S633 2007x
Australian TV food personality Will Studd visits a number of locations in Spain and examines their local cheeses (Manchego, Queso de la Serena, Cabrales and Valdeon).
Browse the Catalog
For additional titles, browse the library catalog under these subjects:
Sites in English
Cheese from Spain
This website from the Trade Commission of Spain in New York describes the major cheeses of Spain.
Epicurious: La Rioja: Come for the Wine, Stay for the Food
An article about locations in La Rioja by George Semler.
Epicurious: Spanish/Portuguese Recipes
Browse through 292 recipes arranged by course and ingredient from Bon Appetit and Gourmet magazines.
Food & Wine: Spain's Great Escapes
Three short gastronomic excursions: from Madrid, from Seville and from Barcelona. Each includes visits to cultural destinations like the Dalí museum, gorgeous drives, overnight stays in paradors (government-owned hotels) and stops at top wineries.
Iberia Nature: A guide to food in Spain
This has surprisingly good information. Check out the calçots.
Made in Spain
This is the PBS television series with Jose Andres. You can download the videos from Overdrive with a Carnegie Library of Pittsburgh library card.
This website from the official tourism site of Spain, takes you on a tour of the different gastronomic regions of Spain.
Soft Guide Madrid: Eating Out Dictionary
Spanish food terms and their English equivalents.
Spain - On the Road Again
This PBS television series is a foodie roadtrip through Spain with Mario Batali, Gwyneth Paltrow, Mark Bittman, and Barcelona native, Claudia Bassols. It is done in conjunction with the Spanish tourism bureaus so one hopes for authenticity. Unfortunately in Pittsburgh, you can only get these if you subscribe to HDTV. The Library has companion book.
The Spanish Table
An online store offering Spanish and Portuguese cooking equipment and food items.
La Tienda Fine Products from Spain
This is an online store of Spanish food products that also offers information about Spanish food and culture and a collection of recipes and links.
Wines from Spain
A website to inform consumers about Spanish wine, from the Spanish Institute for Foreign Trade (Instituto Español de Comercio Exterior, ICEX). You can find a wine or winery by clicking on the map or searching.
General Spanish Sites
There are a large number of food and recipe sites in Spain but most are in Spanish.
Consumer.es EROSKI: Alimentacion
This online consumer magazine by the Eroski Foundation offers articles about food and nutrition as well as recipes. In Spanish. Eroski is a chain of supermarkets.
Enciclopedia de Gastronomia
Un portal gastronómico. A gastronomic portal in Spanish by Pepe Igelsias, a Spanish author and journalist.
In Spanish. This site from a maker of broths (caldos) includes recipes and videos.
Recipes of all kinds, but the majority are Spanish. By MediaLabs of Madrid. In Spanish.
A Fuego Lento
A professionally developed online cooking magazine from Spain in Spanish. Includes recipes (searchable), a glossary of cooking terms (Spanish to Spanish but great if you are trying to read a Spanish cookbook), this week's recipe's from Koldo Royo's television show on the cooking channel.
This fashion magazine from Spain offers a gastronomy section with recipes. In Spanish.
Regions of Spain
The European Union offers a Map of Spain that can help you locate the regions.
Food & Wine:Basque Country Cooking
Food from San Sebastian, Spain
Food & Wine:Basque in Glory
Recipes by San Francisco chef Gerald Hirigoyen.
Food & Wine:Clams with a Spanish Accent
An article by Penelope Casas
Culinary vacation in Catalonia, Spain. Their website (in English) offers information on Catalonian cuisine.
This site, in Catalan (mainly), offers traditional recipes. They have compiled more than 900 traditional Catalan dishes in their Corpus de la Cuina Catalana. If you know Spanish and French you can probably understand the recipes.
A site in Catalan from the Catalan TV station with weekly collections of recipes from restaurants. A good way to practice your Catalan! (Not impossible if you know Spanish and French...) There are thumbnail photos of the dishes in the top lefthand corner.
Food & Wine: The Sparkle of Spain
"Just west of Barcelona, in Spain's Catalonia, three generations of the winemaking Huguet family gather to toast the New Year, sharing a few favorite dishes as well as a few glasses of their Champagne-class cava." A January 1999 article by Brian St. Pierre.
The piquillo pepper is a small red pepper, famously from Lodosa, that is roasted and peeled and packed for export. It is exceedingly sweet and flavorful and much more tender than pimentos.
La Cocina Tradicional Riojana
Traditional cooking from La Rioja in northern Spain. In Spanish.
Epicurious: Rioja: Come for the Wine, Stay for the Food
"From humble eating houses to the house that Frank Gehry built, there's more to Rioja than great wine."
grupo gastronómico gaditano
A group interested in the cooking of Cadiz that has put many of its recipes online. In Spanish.
A site describing the cultivation of chufa and the production of horchata at this horchateria in Valencia. Chufa is a root (Cyperus Esculentus) from which the drink horchata is made in Spain. Called tiger nut and known as nut sedge or nut grass in the US. In Spanish.
Although not part of Spain, Portugal is very close.
Epicurious: Exploring Portugal — from Pork to Port
Take a trip through six delicious regions of Portugal, sampling custard, sausages, seafood, and the country's namesake wine.
Roteiro Gastronómico de Portugal
Roteiro Gastronómico de Portugal is a website in Portuguese with many traditional Portuguese recipes.
Leite's Culinaria: Portuguese Recipes
Food writer David Leite's specialty is Portuguese food and his website has many recipes. He has a new book out called: The New Portuguese Table.
Pittsburgh Post-Gazette: Spanish paradise: A little Mediterranean, a little Moorish, needlessly mysterious
An article in the Food Section of Thursday, August 10, 2000, by Marlene Parrish which describes the characteristics of Spanish cuisine drawing upon the experience of Janet Mendel, an author of Spanish cookbooks.
Pittsburgh Post-Gazette: Spanish Accents: National identity encoded in flavorful quintet of ingredients"
This is the second article by Marlene Parrish, from Thursday, November 08, 2001, about Spanish Cooking which looks at the key ingredients -- pork, olive oil, garlic, paprika and saffron -- that are the flavor principles of Spanish cuisine.