Spain—its cuisine is as colorful as the country is large. While to the north the traditions of the wandering herdsmen are still maintained and tracking dogs search out truffles, exotic fruits that entered the country with the Arabs flourish in the south.
This volume of the Culinaria series whets your appetite to explore Spain with all your senses. It describes an incomparable panorama of cultural and culinary traditions, as well as an overview of the most important winegrowing regions of the land. Its 380 pages and more than 1,000 photographs clearly illustrate how landscape, climate, and various cultures have left their mark on the diverse cuisine of the country—from Alboraya in the Levant to Zaragoza in the north, from the omnipresent garlic mayonnaise alioli to zamburiña mussels. Numerous recipes drawn from every region ensure that the fascinating reading also becomes a feast for the palate.
