Spain: The Cookbook
Eating in Spain is a collective experience which is reflected in the popualrity of paella and tapas
Spanish food is, at heart, communal food. After all, it took many different peoples to blend its ingredients together. The Greeks introduced olive oil; the Romans contributed the practice of mushroom harvesting; seasonings, spices and the many combinations of meat and fruit that we associate with cooking on the Iberian Peninsula are, in fact, a legacy of the Moors. With the conquest of the New World, Spain's cooks were introduced to potatoes, tomatoes and peppers for the first time - ingredients that are rarely absent from a tapas menu.

Now consider that delightful marriage of fish and meat in the country's national dish, paella. This rice stew, named after the large dish in which it is cooked, is also inherently Spanish not only due to its ingredients, but also because it is made to be shared. Eating in Spain has always been a collective experience.

Yet this doesn't mean all Spanish food is homely and rustic. More recently, hugely innovative chefs such as Ferran and Albert Adrià of elBulli fame, and Mugaritz's Andoni Luis Aduriz have brought the modern world into the Spanish kitchen, invigorating this ancient mix with wild new scientific techniques and novel flights of fancy, enabling Spanish cuisine to enjoy a reputation for innovation and creativity previously only awarded to the food of France.

Spain: The Cookbook

The bestselling book on traditional and authentic Spanish home cooking. (Previously published as 1080 Recipes)

Spanish cooks have trusted and relied upon this bible of traditional home cooking ever since it was first published over 40 years ago. True to its original title (1080 recetas de cocina) it contains a comprehensive collection of 1080 authentic Spanish recipes, covering everything from tortilla to bacalao.