Product Overview
From Follett
NOT AVAILABLE FOR SALE IN SOME COUNTRIES.;Title proper from title frame.;Mode of access: World Wide Web.;Includes index.;Print version record.;Acknowledgments; Nuances of Spanish Flavor; Spanish Ingredients; Salads; Bonito con Pimientos Verdes (Tuna with Fried Green Peppers, Olives, and Tomatoes); Ensalada Parrilla (Grilled Tomatoes and Romaine with Sherry Vinaigrette and Shaved Manchego); Ensalada de Piquillo y Queso de Cabra (Goat Cheese and Piquillo Pepper Salad with Romaine Leaves and Grilled Fig-Mustard Vinaigrette); Ensalada de Gambas (Shrimp and Fennel Salad with Grapefruit Aioli); Lechuga Romana con Cabrales (Romaine Salad with Blue Cheese and Roasted Apple-Pinon Dressing).;Ensalada de Naranjas y Boquerones (Salad with Oranges, Fennel, Anchovies, and Manzanilla Vinaigrette)Ensalada de Piquillo Parrilla (Grilled Piquillo with Chopped Eggs, White Anchovies, and Olive Oil); Tomates Andaluz (Marinated Tomatoes with Mint Vinaigrette Andalusian Style with Sherry Vinegar, Cumin, and Garlic); Ensalada Mediterranean (Mediterranean Salad with Figs, Apricots, Feta, and Olives); Manchego en Salsa de Tomate (Marinated Manchego in Fresh Tomato, Olive Oil, and Sherry Vinegar); Arugula con Cabrales y Granada (Cabrales Pomegranate Salad with Arugula).;Ensalada de Jamon y Alcachofas (Arugula with Jamon, Grilled Artichokes, and Aged Sherry Vinegar Reduction)Soups and Stews; Sopa de Cebolla (Sweet Onion Soup with Amontillado and Cabrales); Caracoles (Snails in Saffron-Anise Fish Broth); Sopa de Chorizo y Almejas (Chorizo Clam Soup); Cangrejo Harissa (Crab in Harissa Broth with Couscous); Caldo Fino (Beef and Onion Stew with Fino Sherry); Sopa de Higos (Dried Fig and Red Wine Soup with Idiazabal); Caldereta (Shellfish Stew); Sopa de Ajo (Garlic Soup with Bread and Fried Eggs).;Caldo Pescado Moro (Moorish Fish Soup with Limes, Green Chiles, and Shrimp)Caldo Blanco (Chilled Almond and White Grape Gazpacho); Sopa de Yogur (Chilled Yogurt Soup); Gazpacho de Sandia (Watermelon Gazpacho with Feta); Sopa de Calabasa (Roasted Squash Bisque with Apples, Ham, and Mahon Cheese); Marmitako (Tuna and Potato Stew); Sopa de Bacalao (Bacalao and Potato Soup); Sopa de Mejinnoes (Tomato-Fennel Fish Broth with Mussels); Vegetable Tapas; Queso de Cabra con Sofrito (Baked Goat Cheese with Sofrito); Alcachofas (Grilled Artichokes with Goat Cheese, Orange, and Mint).;Berenjenas Parrillas (Grilled Eggplant with Melted Manchego, Capers, and Saffron Honey)Miel de Azafran (Saffron Honey); Aguaca Includes the chef's guide to classic Spanish ingredients, this beautifully photographed collection entails tapas (small bites) of meat, seafood and vegetables; scrumptious soups; hearty main dishes; and delectable desserts, all using fresh produce, the finest cheeses and meats, and special spices.