With the Atlantic at its head and the Mediterranean at its feet, Spain is a land of contrasts - historical, geographical and culinary. In her survey of its rich and colourful cuisine, Camilla Jessel pays affectionate tribute to the country where she has lived, worked and eaten for the past thirty years.
Because of its sheer size, Spain has developed regional cuisines rather than one characteristic national style. The delicious Basque and Catalan cuisines in the north for example, are influenced by French cooking; there is a huge array of fresh fish and shellfish in coastal areas; the great corn plains feed the chickens; and, elsewhere, acorn fattened pigs produce the best jamón serrano, and chorizo sausages.
Foreign occupations of Spain have also left their mark on its cuisine. The Romans brought the olive tree and garlic, the flavour now so indissolubly linked with Spain. The Moors introduced spices, herbs, fruit, nuts and rice - the latter the basis of one of Spain's most famous dishes, paella.
Many other Spanish recipes are also known the world over, like tortilla, Flamenco eggs, allioli and gazpacho. Camilla Jessel details the origins of each and gives the best recipes, as well as for other, less well-known, traditional dishes. From tapas, or snacks, through to postres, or desserts, she has enthusiastically begged, borrowed, researched, developed and refined a magnificent array of recipes to represent the best food eaten in her adopted country.
With over a hundred recipes, notes on wines and sherry, and many restaurant recommendations, this is a book to dip into, to cook and learn from. It also slots nicely in beside tine guidebooks on a gastronomic trip to Spain.