The Food of Spain and Portugal: The Complete Iberian Cuisine

by Elisabeth Lambert Ortiz

Book Overview

As one of the most distinguished authorities on Spanish and Latin American cooking, the author has written the definitive book on the cuisine of the Iberian peninsula, known for its abundance of fresh... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0689120575
• ISBN13: 9780689120572
• Release Date: January 1989
• Publisher: Atheneum Books
• Length: 290 Pages
• Weight: 1.65 lbs.
• Dimensions: 1.1" x 6.8" x 9.8"

Customer Reviews

A Great Cookbook!

I agree with the other reviewer. PW has got it all wrong. This is a great cookbook! I have cooked about 7 recipes and have not been disappointed once. I would say that this isn't the best cookbook for a beginner cook, but better for a seasoned cook. The recipes are simple and full of flavor with just a few ingredients. Definitely a must have for any cookbook collection!

A Difference of Opinion

I must admit to being surprised by the rather negative review of this book by Publishers Weekly. I bought this cookbook 15 years ago, and it is still one of the most frequently used in my collection of over 100 cookbooks. Although I have never tried the Portuguese bread recipe mentioned in the review, I have tried dozens of other recipes from this book and never found any to be "vague." The recipes are authentic, easy to follow, and a good introduction to the naturally healthy cuisine of this part of the world. We particularly enjoy the poor people's lobster (monkfish cooked with olive oil, garlic, paprika, and white wine),and the simple yet tasty recipe for chicken with orange juice and fresh mint. After 15 years, I am still discovering delicious new recipes from this book. I went fishing this weekend and caught several brown trout: Navarre style trout was a hit with the whole family! Ignore the Publishers Weekly review and buy this book while it is still available.