My Kitchen in Spain or Floyds India

My Kitchen in Spain: 225 Authentic Regional Recipes

Author: Janet Mendel

From the sun-drenched Spanish countryside to the seaside villages to the bustling city tapa bars, one thing unites all of Spain: its varied and satisfying food. In this Mediterranean land of beauty and bounty, good food is a pleasure everyone shares. Spanish cuisine has flourished for centuries, inspired by luscious fruits and vegetables, fresh seafood and game, artisanal cheeses, cured meats, and renowned local wines. The influence of North African spices adds variety and unique flavors to the diverse cooking of this fascinating country.

My Kitchen in Spain celebrates the rich flavors and regional traditions of Spanish cooking. Janet Mendel has made her home in Spain for more than thirty years, collecting recipes from friends and neighbors, housewives and Sherry barons, olive farmers and restaurant chefs. From the far western province of Extremadura to the Moorish towns of Seville and Granada to the world-famous Basque region in the north, Janet Mendel discovers and chronicles the tastes and techniques of this remarkable country. Now experience the authentic flavors of Spain with favorites both classic and contemporary: Almond Gazpacho with Grapes, Sea Bass in Saffron Sauce, Fiesta Paella with Chicken and Shellfish. With a comprehensive chapter on tapas, Spain's enticing "little dishes," and 225 tempting recipes -- for every course from soup to dessert -- My Kitchen in Spain will bring the food delights of Spain home to your table.

Publishers Weekly

An American living in Spain since 1966, Mendel (Traditional Spanish Cooking) is a teacher and advocate of her adopted cuisine, which, she says, never quite caught on like other ethnic food in the U.S. because Spanish emigrants tended to settle south of our border. Continuing to fill this void, Mendel prepares a new panoply of dishes gathered from around the country, nearly all within easy grasp of American home cooks. She has seven versions of Gazpacho. Tapas include Crispy Potatoes with Hot Sauce and Moorish Kebabs, which are Moorish only in the spicing since they are made with pork. Bread is a frequent ingredient as in Ja n Style Spinach with Crispy Croutons and Tender Lamb Chops Saut ed with Garlic, where it serves as a sauce thickener. Mendel frequently calls for sweet pimenton, Spanish paprika, as a vital seasoning, but most ingredients are commonly found in the U.S. From Galicia she offers Savory Scallop Pie, a double-crusted enticement baked in a 12-inch pie or paella pan. Duck Braised with Olives is a specialty of the wetlands below Seville. Summer bounty lifts Chicken Saut ed with Fresh Tomato to rapturous heights of taste. Spain is bullfighting territory, of course, and the macho appetite for bravery is fed with Bull's Testicles, a dish that Mendel concedes can be made instead with sweetbreads. Mendel's convincing crusade on behalf of Spanish fare will undoubtedly win more converts to her cause. (June) Copyright 2001 Cahners Business Information.

Book about: The Power of Makeup or Why Does Everything Have to Be Perfect

Floyd's India

Author: Keith Floyd

This title accompanies the Channel 5 series. It features anecdotes and fascinating historical insights, as well as a whole sub-continent of recipes. The greatness of India's cuisine lies in its regional variety, and in this book Floyd travels the length and breadth of the country, exploring the numerous styles of cooking and the different cultures that produced them. Floyd journeys from the green hill stations of northern India, through the bustling markets of Delhi, Calcutta and Madras, to the lush rice fields of the south - cooling off in the sparkling waters of the Indian Ocean to take tiffin with sari-clad memsahibs. On the way he uses the local specialities - the spices, mustard greens, dals, ghee, lotus seeds, almonds, and paneer - to create pasandas, kormas, koftas, bhajiyas, and all manner of spicy curry.
Throughout his travels, Floyd meets with the local people, shopping in local markets and cooking according to custom. The text includes recipes from: Kerala and Cochin; Goa; Madras; Bombay; Rajasthan; Calcutta and West Bengal; and The Punjab.