Spain: Recipes and Traditions from the Verdant Hills of the Basqu

From the undulating, red-earthed hills of Andalucía to the vast oak forests of Extremadura, the geographic landscape of Spain is as spectacular and as varied as its food. For example, each of its 50 provinces has passed a different version of cocido, or traditional soup, down through generations. In Spain, correspondent-turned-resident Jeff Koehler gathers the country´s many culinary traditions and distills them to their essence: homemade flavors prepared simply, and meant to be shared. With a thorough glossary of techniques and 180 recipes for every meal of the day, and evocative photos of the food, markets, orchards, fields, and waters from which it comes, this remarkable volume provides novices and veterans of the cocina with a deeper understanding of Spanish cuisine and culture.