World Famous Comics: The Food of Northern Spain: Recipes from the Gastronomic Heartland of Spain
The Food of Northern Spain: Recipes from the Gastronomic Heartland of Spain
By: Jenny Chandler Publisher: Pavilion Average Rating: Binding: Hardcover Label: Pavilion Number of Items: 1 Number of Pages: 160 Publication Date: March 01, 2006
Spanish food has taken the culinary world by storm, and the food of northern Spain represents the best the Iberian peninsula has to offer. These regions produce wonderful raw ingredients, which the home cooks of Spain have long used to create classic dishes like Romesco and Alioli, and modern-day chefs have rediscovered in order to bring Spanish food to the forefront of the gourmet world. All the dishes here are designed for cooking in your own kitchen and ingredients are carefully explained. The Food of Northern Spain discovers how the Spanish eat and their passion for good food; what the store cupboard basics are and the best Spanish wines to accompany different dishes; and how to channel them into over 150 recipes. Every recipe stays faithful to the Spanish version and has introductory text that illuminates the history of the dish, when the Spanish might eat it, and different versions or useful tips. With wonderful photos taken by Jean Cazals, this title is both an insight into the cuisine of the area and a unique cookery book.
Cooking Pleasure This is a small, but very choice cookbook, simply chock full of the most delicious looking recipes. It is simply perfect for cooks - at any skill level - who like to cook healthy, home-made food without spending twelve hours in the kitchen. It also has a lovely, well written guide to the rarely mentioned northern provinces of Spain - Galicia and Asturias, especially - which has now made it my ambition to visit them for myself. However, if your idea of "Spanish" cooking is Mexican or Central American, let this one alone; it is traditional European home cooking with enough of a gourmet touch that you can serve a formal dinner party but not so complicated that you cannot make it for the family. I think this is one book that everyone who likes to cook should have on their kitchen shelf.
Major Addition to Spanish Culinary Writing. Buy It. `The Food of Northern Spain' by culinary writer, Jenny Chandler contributes much to achieving parity between writings on regional cuisines in Spain and Italy. This is such a popular genre nowadays, there have been a few less than luminary titles recently, but this one is a real winner.
It will take a close look at the map of Spain to understand the region of which Senorita Chandler is writing. It is easy to think of it as only the northern Atlantic coast of Spain, west of the Pyrenees, but she is really taking the entire line, virtually all along the same meridian of latitude, from northwestern, Celtic Galacia to the very urban and modern Catalonia on the Mediterranean coast, including the landlocked Navarre and parts of Aragon.
The appropriateness of this choice is clear once one has read important recent books on both the Basque and Catalan cuisines, both of which tout their subject as Spain's culinary center. Senorita Chandler makes the excellent case that this entire region, distinguished primarily by deep valleys in mountainous terrain and rough seacoasts, taken together, is the culinary heart of Spain.
While this does not appear on the surface to be a very scholarly study, a la Coleman Andrews or Paula Wolfert, of this cuisine it is really much more studied and revealing of the soul of its subject than other recent oversized travelogues of Spanish cuisine.
The author begins with a chapter of Background on each of the regions comprising her chosen territory. While giving us not much more than two pages per province, she manages to evoke the spirit and resources of the region as brightly and as passionately as a much longer discourse.
Next, is an excellent chapter on the Storecupboard and Cellar on the principle ingredients of the regions. I am taken by the fact that she begins not with olives and olive oil, but with peppers. It is crystal clear from every book I've read on Spanish cuisine that the great variety of peppers arriving from the New World are as much an influence on the food of northern Spain as the tomato is for the cuisine of southern Italy. A bit of reflection tells me that peppers as a class are a far richer addition than tomatoes, as the range of colors, sizes, and flavors of peppers is far greater than the similar range for tomatoes. There is just so much variety you can squeeze out of a plum tomato, even if it was grown in the shadow of Vesuvius. This little essay on peppers also reveals something about Spain that I have known for years about far-flung former Spanish colonies such as the Philippines, but which never came to the fore in other books. This is the fact that to Spaniards, canned produce is just as good as fresh, it's just different, not inferior. This will become obvious to you the next time you pass the 30-foot long Goya section of your supermarket. The Goya brand is Spanish, not Mexican, as I was want to jump to before actually looking at a can of Goya beans and a bottle of highly regarded Goya olive oil.
Next in importance, especially for the northern marches, is cheese. I was delighted to discover here that the famous Spanish Cabrales cheese is actually a mix of milk from cows, sheep, AND goats. The catalogue of cheeses is not as large or renowned as the great Italian or French cheese kingdoms, but it is pretty important and sizable. This section is rounded out with essays on Olives and olive oil, Pork, Pulses (legumes, beans), salt cod, Crustaceans, Mollusks, Cephalopods and Wild Mushrooms.
In the land of tapas and pinchos (very characteristic of the north), you would expect the next section on matching Spanish food and wine. This is not as exhaustive as Penelope Casas' coverage in `The Food and Wine of Spain', but it is illuminating and very easy to read.
The recipes are organized as one would a traditional cookbook, by type of dish or course. These are:
Light Bites and Tapas, featuring pinchos of olives, anchovies, foie gras, chorizo, and croquettes. The obvious centerpiece is the recipe for tortilla espanola. The description is lovingly given, but may be just a bit less detailed than Senora Casas' recipe in her book `Tapas'. Senorita Chandler also doesn't give us the scoop on how it is served (usually in wedges in the South and cut into cubes and stuck on skewers in the North). I am especially happy to see her recipes for empanadas, with both tuna and pork fillings.
Soups and Starters, featuring a gazpacho with asparagus and a gazpacho with beetroot, a blended mushroom soup, a squid soup, tuna tartar, grilled scallops, and Escabeche.
Salads and Vegetable Dishes, featuring a tuna mixed salad, a spinach and ham salad, and vegetable stews reminiscent of Ratatouille.
Rice and Pulses, featuring two of the most famous Spanish dishes, Cocido and Paella. Interestingly, Ms. Chandler agrees with most others that it is Cocido and not Paella that is the apple of most Spaniard's culinary soul.
Fish and Shellfish, with lots of salmon and salt cod dishes. Hake is very popular here, and Sea Bass is as common here as on the Chilean coast.
Poultry, Meat, and Game, featuring some really surprising combinations such as chicken and prawns and partridge with chocolate. And, some of the steak recipes are gorgeous.
Sauces and Seasonings, with Allioli (with no egg!) et al.
Desserts, with fritters, flans, and coulis.
This book succeeds in its task of really making you interested in the cuisine of the author's chosen regions. While the author doesn't push scholarship, there is both learning and passion aplenty here, all appropriate to its subject.
An excellent foodie read AND cookbook.
Mouthwateringly entertaining Jenny Chandler's style is truly unique. She combines the most enticing dishes and mouthwatering photography with a fabulously dry wit. Indulge your senses!
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