Spain is a country rich in history, culture and diversity, with a fascinating cuisine. This glorious book begins with an introduction to the culinary history of Spain, then offers a photographic guide to the essential Spanish ingredients, from fantastic cheeses and hams to olive oils, mountain herbs and shellfish. There are then over 150 tempting recipes to try, divided into chapters on tapas; soup and eggs; rice and pasta; vegetables and salads; fish and shellfish; poultry, meat and game; and desserts and baking. Experience genuine home-cooked Spanish cuisine with classics such as Gazpacho, Spinach with Raisins and Pinenuts, Paella Valencia, Salt Cod Fritters with Alioli, Lamb with Red Peppers and Rioja, Twelfth Night Bread and Basque Tart with Apple. With easy-to-follow instructions, helpful hints and cooking tips, this informative book offers a unique insight into the real food and cooking of Spain.

Pepita Aris is an authority on Spanish food, and has had a house in Andalusia, Spain for over 30 years. Pepita's published works include Recipes from a Spanish Village (Conran Octopus), Sauce Book (McGraw Hill), Master Chefs of Europe (Van Nostrand Reinhold), Spain - A Passport Guide (Contemporary Books), and AA Essential Food & Drink: Spain (AA Road Atlas Publishing). Pepita also writes for a number of newspapers and magazines, including the American Bon Appetit, is the founder editor of Taste magazine, has substantially contributed to the British Larousse Gastronomique, and has appeared on both radio and television to promote Spanish food.