Bücher	Elektronik, Foto
Musik-CDs	DVDs, Blu-ray
Spielzeug	Software

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Inhaltsangaben
Kurzbeschreibungen
Zusammenfassungen

Buch, Hörbücher:

Spanische Küche

Seite 3

TAPAS & CO: Entdecke die kulinarische Welt Spaniens

Autor: HK Design

Taschenbuch, 19.11.2023

Tapas: Spanische Snacks zum Teilen

Autor: Jan Thorbecke Verlag

Gebundene Ausgabe, 13.01.2020

Tomate, Olivenöl, Feta & Zitrone: Die leichte mediterrane Küche

Autor: Loulou Kitchen
Fotograf: Pierre Javelle
Übersetzer: Claire Schmartz

Gebundene Ausgabe, 21.03.2024

Chez Panisse Vegetables

Autor: Alice L. Waters

Gebundene Ausgabe, 27.03.1996

Tapas vegetarisch: Spanische kleine Köstlichkeiten (Genuss im Quadrat)

Autor: Margit Kunzke

Gebundene Ausgabe, 04.08.2020

Eviva España: Eine kulinarische Reise durch die Vielfalt der spanischen Küche: Das kompakte Kochbuch für alle Spanienliebhaber

Autor: Leachim Sachet

Gebundene Ausgabe, 28.12.2023

Postre Horneado Libro de cocina 2024: Recetas fáciles para hornear postres con galletas, tartas, tartas, pasteles y delicias variadas

Autor: Joanne Molinaro

Taschenbuch, 10.02.2024

Kochbuch: Barcelona - Die Kultrezepte. 120 authentische Original-Rezepte aus Barcelonas Tapas Bars, Bodegas und Weinkellern. Ein Spanien-Kochbuch der Extraklasse.

Autor: Stephan Mitsch
Fotograf: Arnold Pöschl

Gebundene Ausgabe, 28.09.2020

The Book of Pintxos: Discover the Legendary Small Bites of Basque Country

Autor: Marti Buckley

Gebundene Ausgabe, 09.04.2024

Andalusien: Küche & Kultur

Margit Kunzke

Gebundene Ausgabe

Margit Kunzke: Andalusien. Küche & Kultur (siehe Foto). Mit Fotos von Günter Beer. G U Gräfe und Unzer Verlag, 2006. 240 Seiten. Format: 27, 8 x 21, 5 cm. Gebundene Ausgabe im illustrierten Einband

Tapas: Der Geschmack Spaniens (Leicht gemacht / 100 Rezepte)

Gebundene Ausgabe

Arzak Secrets

Juan Mari Arzak

Gebundene Ausgabe

Mugaritz: A Natural Science of Cooking

Andoni Luis Aduriz

Gebundene Ausgabe

The first-ever book in English on Mugaritz, the ground-breaking restaurant in the Basque country, northern Spain. Spain is a renowned centre of gastronomic creativity, and with his refined, intelligent cooking and inspired approach to creating new dishes, head chef Andoni Aduriz is at the forefront of the movement. The book contains 70 definitive recipes and photographs for the signature dishes, as well as narrative texts explaining the creative development and innovations behind the exceptional food.

Basque: Spanish Recipes From San Sebastian & Beyond

José Pizarro

Gebundene Ausgabe

Eighty regional recipes from the beautiful Basque country of northern Spain. From its obsession with the perfect pintxos to boasting the most Michelin starred-restaurants per capita in the world, the Basque country in northern Spain offers plenty for food lovers. In Basque , José Pizarro shares recipes for the area's most-loved dishes, including the traditional bacalao (salt cod with pisto and allioli) and hake "à la plancha" with potatoes and Romesco sauce. He dispels the myth that creating traditional Spanish fare is a laborious task and shows you how to bring the experience of dining in city tapas bars to your own kitchen-enjoy croquetas (stuffed fried potato croquettes), tortilla de patatas ( Spanish omelette), and Jamón Ibérico (cured ham). Featuring stunning views of the Basque country, this book will whisk you to the heart of Spanish culture.

The Food of Spain

Claudia Roden

Gebundene Ausgabe

Product Description Discover Spain's culture and cuisine Claudia Roden has spent five years researching and writing about the food of Spain, resulting in this definitive, passionate and evocative cookbook which takes in the different regions and looks at the history, the people and the culture at the heart of this country, and at that which binds it all together - the delicious food and recipes passed down through generations. From simple, rustic tapas and delicately flavoured soups, to elaborate celebratory dishes served on silver platters and cakes and desserts each with a story to tell, this is the book about Spain to learn from and to cook from. About the Author Claudia Roden was born and brought up in Cairo. She finished her education in Paris and later studied art in London. She writes about food with a special interest in the social and historical background of cooking. With the publication of the bestselling A Book of Middle Eastern Food in 1968, Claudia Roden revolutionized Western attitudes to the cuisines of the Middle East. Her books include the international award-winning classic, The Book of Jewish Food, as well as The Food of Italy and Arabesque. Claudia has won six Glenfiddich awards for her writing, and in 1989 was awarded Italy's two most prestigious food prizes.