Traditional Vegetarian Tapas Recipes of Spain

Traditional Vegetarian Tapas Recipes of Spain

by Malcolm Coxall
Traditional Vegetarian Tapas Recipes of Spain

Traditional Vegetarian Tapas Recipes of Spain

by Malcolm Coxall

eBook

$5.99 

Available on Compatible NOOK devices, the free NOOK App and in My Digital Library.
WANT A NOOK?  Explore Now

Related collections and offers

LEND ME® See Details

Overview

Tapas are a unique, ancient and delicious feature of Spanish traditional cuisine. They come in all kinds of shapes and sizes, ranging from a simple slice of bread and cheese, through hearty hot stews and soups, to elaborate and delicate, exquisitely presented gourmet canap�s. Every region of Spain has its own favourites, often based on local products. Despite the preconception that Spanish food is dominated by meat and fish, the reality is that at least half of the traditional tapas recipes in Spain are in fact vegetarian.

The author, Malcolm Coxall, a lifelong vegetarian and lover of Spanish gastronomy, has collected a delicious selection of traditional meatless tapas. As he says: "Just because you don't eat meat or fish, it doesn't mean you have to miss out on Spain's most famous food culture - the tapa. Indeed, the opposite is true; Spain has at least as many vegetarian tapas as there are with meat and fish ingredients. More than 3000 years of multi-cultural evolution in food preparation in Spain has given us one of the world's most inventive and diverse culinary traditions. The Muslim Moors, the Jews, the Christians and the "New World" all brought new radical ideas to agriculture and traditional cooking in Spain. In a country where meat is still often considered something of a luxury, meatless dishes are common. Tapas are no exception to this. So here we present just a tiny sample of the vast array of meatless tapas available in the country. Enjoy!"

Here we present a collection of 280 Traditional Vegetarian Tapas Recipes of Spain. For this collection of recipes we have divided the book into the following chapters:

Preface
1. Introduction
1.1 History of the Tapa
1.2 The "Tapas Culture"
1.3 Traditional Ingredients and Techniques
2. The Recipes
2.1 The Recipes - An Introduction
2.2 Tapas, Canap�s and Montaditos with Bread and Toast
2.3 P�t�s
2.4 Pickles, Marinades, Jams, and Conserves
2.5 Soups, Creams, Sorbets, Purees, Porras, and Sauces
2.6 Potato Tapas
2.7 Croquette Tapas
2.8 Rice and Pasta Tapas
2.9 Tapas made with Beans, Nuts, Lentils and Chickpeas
2.10 Salad Tapas
2.11 Vegetable Tapas
2.12 Mushroom Tapas
2.13 Tortillas
2.14 Stews and Fricassees
2.15 Empanadas and Pies
2.16 Cheese Tapas
2.17 Sweet Tapas
List of recipes - Spanish names
List of recipes - English names

Product Details

BN ID: 2940149626885
Publisher: Malcolm Coxall
Publication date: 08/06/2014
Series: Traditional Recipes of Spain , #3
Sold by: Barnes & Noble
Format: eBook
Pages: 390
Sales rank: 933,889
File size: 8 MB

About the Author

Malcolm Coxall, the author, is the proprietor of the family's 110 acre organic farm in Southern Andaluc�a in Spain. The farm produces olives, almonds and culinary herbs. It incorporates a small factory for the packing of organic herbs, dried fruits and nuts.

Apart from running the farm, Malcolm also provides IT consultancy and business services especially to other organic food producers in the region. He has published several books and many articles on traditional Spanish food, sustainable agriculture, organic food production, forest biodiversity, environmental protection, politics and economics. He is active in the European food and environmental movement, and has taken several successful legal actions in defence of European environmental standards in the European Court of Justice.

Malcolm is passionate about local food production, culinary diversity, agricultural sustainability and traditional gastronomy. He believes that our traditional recipes have much to teach a generation that lives on a largely homogenised processed diet and has basically forgotten how real food is grown and prepared. He believes that truly good food is local, ethical, organic and slow and that how and what we eat defines who we are as a society. Malcolm is a lifelong vegetarian but also loves good food and sees no dichotomy between the two.

As he say's "Societies that knowingly eat chemically adulterated junk foods, produced in heartless factory farms, reveal an intrinsic social, political and health malaise and a profound lack of empathy for the planet. How can such food be good food? It cannot. Such societies reveal their lack of sustainability, an inherent ignorance of the world we share and a disconnection from their natural and social context. Contrast this "care-less" mentality with those societies which treasure their land, their natural environment, their people, their traditional cuisine and the quality of their food."

"Spanish traditional food is one of the last bastions of good food in Europe. The Spanish are fiercely proud of their local agricultural produce and with some justification. Few other culinary traditions in Europe are as vast in range, as imaginative, healthy and delicious as that of Spain. The Spanish love good food and good company, they enjoy life and they love their land and its produce. Tapas are a source of great pride throughout the country and very often a great vegetarian alternative. Enjoy!!
From the B&N Reads Blog

Customer Reviews