Cooking in Spain (Second Edition)

Take a cook’s tour through the culinary regions of Spain. Savour slow-simmered stews, delicately spiced sauces, honeyed sweets. Learn how to make an authentic paella. Put together a menu for a tapas party. Here are recipes for Spain’s most famous dishes as well as many more of the world’s most interesting preparations for seafood, meat, vegetables and puddings.

First published two decades ago, Cooking in Spain is the classic book on Spanish cuisine and this sparkling new edition, presented in a fresh format, will ensure that continuing status.

Key features include

• Over 300 recipes with in-depth information on regional specialities.
• Tips on how to buy the best at the market and how to prepare it in the kitchen.
• Complete Spanish-English glossary with more than 500 culinary terms.
• Handy conversion guide and easy-to-use index to recipes and ingredients.
• Beautifully illustrated with striking full-colour photographs.