Spanish Regional Cuisine

Spain is not one cuisine. It is a country of distinct culinary regions, each shaped by its geography, history, and the ingredients that grow within sight of the kitchen door. From the cold-water seafood of Galicia to the saffron rice of Valencia, from the smoked pimentón of Extremadura to the salt-cured ham of Jamón de Teruel, the food of Spain rewards the cook who slows down and pays attention. This first volume of the Marta Sable Spanish Cookbook Series introduces six foundational recipes from the regions that define Spanish cooking — Andalusia, Catalonia, the Basque Country, Galicia, Valencia, and Castile. Each recipe is presented with the cultural context that makes it more than a list of steps, plus the substitutions, technique notes, and pairing guidance a home cook needs to make it well. Whether you have visited Spain or only dreamed of it, this book is an invitation to bring the Iberian table home.