This is a guide to Spain's regional cuisines, which contains 400 recipes. Each chapter begins with an introduction to a particular region, its speciality dishes, cooking styles and local produce. The features include a section devoted to tapas, a glossary of ingredients that may be unfamiliar to non-Spanish cooks, and an A-Z list of Spanish culinary terms with English translations.
- ISBN10 0316877174
- ISBN13 9780316877176
- Publish Date 4 January 1996 (first published 25 June 1992)
- Publish Status Out of Print
- Out of Print 31 December 2009
- Publish Country US
- Imprint Little, Brown & Company
- Edition New edition
- Format Paperback (UK Trade)
- Pages 416
- Language English