Marion Trutter

For me this book is a trip down memory lane. The recipes in it are nice, but even better are the stories and pictures that form the background. I have expanded my amount of recipes and compared the ones I had (form locals) with the ones that I found here.

What surprised me most of all, is that adzhika is written down as bell-pepper sauce, while in the original that I saw being made in Tbilisi bell pepper was only a small ingredient. There they used red pepper / chilli peppers as main show more ingredient.
Would the authors have adapted the recipes to reach a broader public? That would be a shame in my opinion. Write down the original recipe and then warn the reader it may be (very) hot and explain how to make it according to West-European taste. show less

No one can say that they don't get hungry just leafing through this book. Man, do spanish peolpe know how to cook! They've got the ingredients and the god given gift. I totally reccomend this book; the recipes are excellent and the photographs are to die for. Plus it gives you a walk through Spain's main regions.

A book all about terroir. Beautiful photographs of food and landscapes alike. Paging through it reminds me how rad it'll be visiting my bro when he moves to Madrid in the fall.

The only sad part of this book is that, while I picked it up for $10 in the B&N bargain bin, someone else had clearly looked through it and bent all the pages. The cover doesn't quite close anymore.

Even as a (sometimes off the wagon) vegetarian, i love this book. It is more than a collection of recipes, you buy it for the reference, the writing and the illustrations. These books are definately gastro-porn.