From the nation's bustling capital Madrid and Basque seaside towns to rustic Andalusia with its Sherry Triangle, this book highlights the pillars of Spanish cooking, and the culture in which the food is grown, prepared and eaten.
From the nation's bustling capital Madrid and Basque seaside towns to rustic Andalusia with its Sherry Triangle, this book highlights the pillars of Spanish cooking, and the culture in which the food is grown, prepared and eaten.
