The Cooking of Spain and Portugal

I have collected all the hardcover Foods of the World books and am reading them all cover to cover in COVID-19 lockdown in lieu of any other travel that wouldn't be possible now. The third one I read is this volume, Spain and Portugal.

I happen to have read the Creole and Cajun volume right before this one, which is written by the same author, Peter Feibleman. Feibleman was a novelist and an outstanding travel writer; his writing is exceptional among the Time Life Foods of the World books. He really brings the experience of traveling through Iberia in the late 60s to life. However, Feibleman is from New Orleans and I think that volume is stronger because he was a native and wrote so lovingly of it. He lived in Spain for some years and show more clearly had high esteem for its cooking but it's not quite the same as hearing from someone raised in the culture and with the food. Still, there are mouthwatering recipes and beautiful photos as always. I particularly like seafood and don't really eat much pork, so dishes from Spain and Portugal are kind of a mixed bag for me, but I still found myself googling around for any Spanish restaurants nearby as I read. I also particularly liked the descriptions of festivals and people, from peasants to countesses, that Feibleman met on his travels. He certainly was able to find unique experiences in this part of the world and his enthusiasm is fun to read.

I found several unique ways to prepare fish in the recipes section which I plan on making, but other than that I am interested in making fewer dishes than I usually do after reading one of these books. Still, I enjoyed this volume very much and am more interested in someday visiting Spain having read it. show less

Includes illustrated hardback and also spiral-bound recipe booklet