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The Cooking of Spain and Portugal, by Peter S. Feibleman
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Contents:
Cuisines from the People
The Land of Don Quixote
The Light Touch of Andalusia's Cooks
The Levante, Home of Paella
Catalonia: All Things in Season
A Winning Way with Sauces
Hearty Land Dishes and Fine Seafoods
Portugal: The Rugged North
Lisbon and the Gentle South
- Sales Rank: #899599 in Books
- Brand: Brand: Time Life Education
- Published on: 1969-06
- Original language: English
- Number of items: 1
- Binding: Hardcover
- 208 pages
- Used Book in Good Condition
Most helpful customer reviews
13 of 14 people found the following review helpful.
Don Starnes
By Don Starnes
This book is a compelling and fascinating description of the essence of Spain. Although the book dates from the 1960's, when Franco was in power, the most important insights of the book are still helpful. I haven't seen a better description.
Feibleman is the kind of fellow that you'd wish to have over for dinner just to listen to his experiences. An actor and writer, he seems to have been a vivacious traveler: he mixed with people, watching them cook and trying everything.
The book is a journey through Spain and Portugal, describing each region's people, landscape, agriculture, cooking, food and wine. Good pictures and recipes. Although the recipes themselves have been slightly adapted for the 1960's American kitchen's electric ovens and appliances, his narrative always details the authentic preparations and methods.
If you own this book, you will probably read every page (and stain many of them with olive oil).
0 of 0 people found the following review helpful.
Excellent series
By RDLow
Excellent series
6 of 6 people found the following review helpful.
Paella, Gazpacho, and "Bacon from Heaven" Almond Cake
By Theodora DiPassional
When Time-Life first published its series, Foods of the World, it fell right in step with what people like Julia Child and Irma and Marion Rombauer (see the 1973 edition of The Joy of Cooking) were doing for American cooking: opening our eyes (and mouths) to fabulous food, introducing us to the luscious cuisines and enlightening cooking methods of cultures all around the globe.
One of the other great delights of these cookbooks was the choice of authors commissioned to write them. Time-Life called upon the talents of wonderful writers like Peter Feibleman, playwright, essayist, and sometimes-lover/sometimes-collaborator of Lillian Hellman's to write The Cooking of Spain and Portugal. (Feibleman was co-author of Hellman's last book, Eating Together, which one should read for the writing as much as for the recipes therein.)
Feibleman often lived in Spain, and he grasped its various cultures well. He took the time, both as a lover of good food and a lover of a good story, to learn the history of traditional dishes and the various regions from which each came. He brings the settings of the cuisines to life, explaining for example, the history of Gazpacho, which comes originally from the breathtakingly hot region of Andalusia.
"If there is a single key to the quality of the Andalusian kitchen, it is lightness," he writes. "In the blistering, sun-steeped cities...food must be so lacking in heaviness and so easily digestible as hardly to appear to be food." He goes on to describe Gazpacho:
...Andalusian's food must somehow exist under the ponderous southern sun without wilting. It seems
a conglomeration of nothing...for Andalusian dishes like Andalusian jokes do not bear heavy scrutiny.
He then goes on to describe the traditional method for making this extraordinarily delicious, light vegetable "soup". Just how did people manage to eat healthy, unspoiled food in blisteringly hot regions for centuries before refrigeration ever existed?
After the ingredients are ground together with mortar and pestle and placed in a cool clay bowl,which imparts its own delicate flavor to the mixture, they are "placed in shadow and moved as the shadow moves through the day."
Feibleman gives us an immediate connection with the foods of Spain and Portugal by examining their regions within their historical context:
The original paella came into being near La Albufera, the freshwater lagoon close to the city of Valencia.
The three ingredients cooked with the rice were local snails, green beans and eels, and the dish was eaten
with whole small onions rather than bread...From a simple beginning there is now a rainbow of paellas...
I have made many of the recipes in this book, and I have yet to find a dud among them. One of my favorites is the flamboyant,fabulous sweet almond cake from Portugal, locally referred to as Toucinho do Ceu, or "Bacon From Heaven". Once you eat this confection, you will find it as addictive as the meat for which it is nicknamed. Luckily the time involved in making it deems it something I can make occasionally, not daily.
If you are, as I am, a fan of Tapas, you will find many of the recipes in this book lend themselves very well to these delightful small dishes. Figos Recheados (Dried Figs Stuffed with Almonds and Chocolate) are easy to make and serve in a pinch. But many of the dishes that require a longer preparation time and which one would serve for a main dish also transfer well as leftovers to being served cold on small plates with wedges of lemon and olives and a sprig of fresh herbs. Cold fish, it turns out, is absolutely delicious when it was prepared well to begin with.
I highly recommend any Foodie explore all the books in these wonderful series. In addition to cultures around the globe, Time-Life went on to publish another series on the regional cuisines of the United States. From New England to Creole/Arcadian to Southwestern savor to the salmon and dairy delights of the Northwest, you will be introduced to the richness of food and cultures that have long existed in our own country, a United Nations existing within the borders of one remarkable country.
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