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Brindisa The True Food of Spain by Monika Linton
  

Brindisa The True Food of Spain

Cookery, Food and Drink   Books of the Month   eBook Favourites   

RRP £29.95

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Monika Linton deserves a medal from the Spanish Tourist Board, the Spanish Restaurant Association and Spanish Food Producers. Reading this book makes you want to drop everything and race for Spain to experience the flavour, colour and off the beaten track wonders there are to be found. Within the rather plain cover you will find a passionate advocate for Spanish food sharing her delight, discoveries and recipes. Monika Linton is a natural food writer and enthusiast, writing to encourage readers to discover this still mostly unspoilt cuisine, generously shares the treasured recipes she's collected – and been given over the years. It's not all paella and there's also much more to Spanish food than Tapas as you will find in this book of delights. ~ Sue Baker

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September 2016 Food & Drink Book of the Month.

And messages from some top restaurateurs:

'a fascinating and wonderful book...written with love' Samantha Clark, Moro

'elegant and engaging' Jeremy Lee, Quo Vadis

'A totally awe-inspiring cookbook...a gem' Darina Allen, Ballymaloe Cookery School

'an opus of knowledge, experience and judicious good taste' Jackson Boxer, Brunswick House'

Synopsis

Brindisa The True Food of Spain by Monika Linton

Ranging from the most unusual artisan dishes to the classics of Spanish cooking, this recipe collection draws on Brindisa's specialist knowledge to introduce you to delights such as jamon iberico de bellota, chorizo, cured ham and fish, fumet (rich Catalan fish stock), farmhouse cheeses, prepared pulses, olive oils and vinegars, sweet treats and storecupboard basics that are essential for Spanish and Mediterranean cooking. Covering the unique way good food is integral to everyday Spanish life, ranging from traditional breakfasts to substantial lunches, small plates of Spanish food and very simple suppers for during the week, to big family get-togethers at the weekend, this is not just a book about recipes, but a true celebration of Spain, its food and people, countryside and producers.

Reviews

'Monika has been championing the best Spanish ingredients for 30 years, hugely influencing the way we cook and eat now. This is a fascinating and wonderful book, so obviously written with love'
Samantha Clark, Moro

'This book, an opus of knowledge, experience and judicious good taste, from one of everyone's great food heroes, Monika Linton, captures everything wonderful and life affirming about Iberian cuisine'

Jackson Boxer, Brunswick House

'A superb bringing to the page of Monika's love and respect for Spain and, most importantly, an elegant, engaging and gentle way with its produce'
Jeremy Lee, Quo Vadis

'A totally awe-inspiring cookbook, written from a deep knowledge and understanding of Spanish artisan foods, with carefully chosen recipes to celebrate each beautiful ingredient - a gem'
Darina Allen, Ballymaloe Cookery School

'It is not only a wonderful food book, but also a fascinating journey through Spain'
Nieves Barragan Mohacho, Barrafina

'Not only does Monika give us delicious recipes, but her understanding of Spanish food culture and history is enthralling. As she rightly says, it's not all about tapas'
Angela Hartnett, Murano

About the Author

When Brindisa was founded by Monika Linton in 1988, knowledge of Spanish gastronomy was almost non-existent in the UK. Starting with a conviction that the foods she loved in Spain deserved to find a wider audience, Monika launched her company on a shoestring. Twenty-eight years later, Brindisa is a hugely respected brand and well-known wholesaler of Spanish artisan foods, importing the most extensive range of high quality Spanish foods to Britain.

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Book Info

Publication date

8th September 2016

Author

Monika Linton

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Author's Website

www.brindisa.com/
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Publisher

Fourth Estate Ltd an imprint of HarperCollins Publishers

Format

Hardback
544 pages

Categories

Cookery, Food and Drink
Books of the Month
eBook Favourites

National & regional cuisine

ISBN

9780007307180

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