A collection of Spanish baking recipes and a cultural and culinary history of Spain.

From RockRecipes.com creator Barry C. Parsons' home kitchen to yours - Rock Recipes: The Best Food from my Newfoundland Kitchen gathers together some of the most popular dishes Parsons has ever posted - and includes a healthy serving of brand new fare as well! A self-described "lifelong food obsessive", Parsons has spent years developing and adapting recipes in his own kitchen for his popular blog. After seven years in business, RockRecipes.com boasts close to 200,000 followers, both in Canada and in the USA. Linger over a decadent weekend brunch, tuck into family-favourite slow cooked suppers, or solve the weeknight crunch with Parsons' foolproof thirty-minute meals. From Double Crunch Honey Garlic Chicken Breasts to Sticky Toffee Pudding and Coconut Cream Pie, Parsons' own creations and adaptations of traditional recipes are triple-tested - and all come with Parsons' signature Newfoundland twist!

“A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution True rye bread—the kind that stands at the center of northern and eastern European food culture—is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.

Focuses on simple Spanish cookery. Using everyday storecupboard ingredients, this title offers a take on the classic tortilla de patatas, making this iconic dish easier than ever, and brings a twist to pinchos morunos and pollo con salsa.

Spain is a country rich in history, culture and diversity, with a fascinating cuisine. This title introduces the culinary history of Spain and offers an illustrated guide to essential Spanish ingredients, from fantastic cheeses and hams to olive oils, herbs and shellfish. Over 150 recipes include classics such as gazpacho, paella Valencia and Basque tart.

"Bloodstained land. Harrowing secrets. Can a wrongly accused rancher solve a brutal crime before he's locked away forever? Rural Sacramento, 1870. Caleb Stewart can't wait to be a family man. After battling natural disasters and legal challenges to secure his land claim, he's finally free to court the French beauty next door. But he's forced to push his feelings aside when his own hacienda becomes the scene of a suspicious double murder. Madeleine Laurent hopes a fresh start in America will help her forget painful memories. But even though her homicidal husband fled and vanished, she's still legally bound to a man who's likely dead. So she's shocked when he reappears with a false name, stirring up trouble as the local lawyer's hired muscle. Threatened into silence, she bites her tongue despite knowing that the truth of her husband's identity could clear her kindly neighbour of blame. And as the trumped-up case grows, Caleb fears he's running out of time to discover the real killer before he loses his ranch and his freedom"--Back of print version.

An unparalleled recipe compendium celebrating Spanish authentic cuisine in the latest book in the authoritative 1,000 Recipes series created by award-winning and celebrated author Penelope Casas. It offers irresistible variety for everyday meals and special occasions, both traditional and innovative. A keepsake to cook from for years to come.

The "buoyant and brainy Mexican cooking authority" (New York Times) and star of the three-time James Beard Award-winning PBS series Pati's Mexican Table brings together more than 150 iconic dishes that define the country's cuisine

Some of our most cherished memories are of visits to Grandma's house...and the wonderful meals she cooked for us. When she called us down for breakfast, we knew there would be homemade caramel rolls and hot cocoa waiting, just for us. In chilly weather, there was always a hearty kettle of vegetable soup or chili simmering on her stove. At dinnertime, the table overflowed with tender chicken and noodles or slow-baked pot roast, buttery mashed potatoes, brown sugar carrots (because she knew we wouldn't eat them, otherwise!) and salads, fresh-picked from her garden. Her cookie jar was filled with our favorite snickerdoodles or chocolate chip cookies, and there was always a frosted layer cake in the cake stand. So many delicious memories! From Grandma's Recipe Box is chock-full of all these recipes and more, shared by cooks like you, handed down through generations and still enjoyed today. We've included easy tips for adding down-home flavor to meals, and for making get-togethers with family & friends special. If you enjoy old-fashioned comfort food, you'll love the recipes in this cookbook! 225 Recipes

As the capital city of Spain, Madrid is nowadays considered one of the most interesting “food towns” in the world. This is perhaps due to the wide variety of specialty dishes that its cuisine boasts, ranging from the old-fashioned and traditional to the modern, and even the futuristic; a cuisine that has consistently received high praise from the likes of New York Times’ critic Mark Bittman and TV celebrity chefs such as Anthony Bourdain and Mario Battali, to name just a few. But how did a once humble and unsophisticated city like Madrid become the vibrant food metropolis that it is today? How did contemporary madrileño cuisine come to be, and what are its main identifying dishes? What role have its legendary restaurants, cafés and markets played in putting Madrid in the map as one of the world’s top food destinations? Maria Paz Moreno looks at the gastronomical history of Madrid throughout the ages. She traces the historical origins and evolution of Madrid’s cuisine, exploring major trends, most innovative chefs, restaurants and dishes, and telling the story of this fascinating city from the point of view of a food lover. She discusses the diverse influences that have shaped Madrid’s cuisine over the centuries, including the introduction of foods from the New World since the 16th century, the transition from famines to abundance during the second part of the 20th century, the revolution of the Michelin-starred young chefs at the beginning of the 21st century, and how madrileños’ sense of identity is built through their food. The sense of community created through communal eating experiences is also explored, focusing on the culture of sharing tapas, as well as traditional and avant-garde eating establishments, from restaurants to bars to chocolaterías, and even markets and festivals where food plays an important part. Anyone wishing to know more about the city, the culture, the richness of its food and people, will find a delightful review in these pages.