'The cooking of Spain' (cookery book)

Recipe book by Elisabeth Luard.

Contents:
Contents 2
The Author 3
Introduction 4

Tapas 12
Croquetas de Jamón (Ham croquettes)
Pan con Tomate (Bread with tomato)
Sardinas Asadas (Grilled sardines)
Sobrasada (Chorizo bread)
Boquerones en Vinagre (Little pickled fish)
Asadillo (Baked peppers and tomatoes)
Anchoas en Conserva con Tomate (Fillets of anchovy with tomato)
Chicoria con Queso de Cabrales (Chicory boats)

First-Course Soups and Salads 19
Ajo Blanco (Iced almond and garlic soup)
Sopa de Mariscos al Vino de Jerez (Shellfish soup with sherry)
Sopa de Cuarto de Hora (Fifteen-minute soup)
Gazpacho (Iced tomato soup)
Ensalada de Mariscos (Seafood salad)
Ensalada Sevillana (Sevillana Salad)
Ensalada Islas Canarias (Banana and orange salad)

Eggs 26
Tortilla Española (Spanish potato omelette)
Piperrada (Basque eggs)
Huevos a la Flamenca (Eggs with ham and vegetables)
Tortilla a la Payesa (Peasant omelette)
Tortilla Valenciana (Valencian spinach omelette)

Fish 32
Mejillones en Vino de Jerez (Mussels in Sherry)
Pinchitos de Rape (Monkfish kebabs)
Marmita-Kua (Fisherman’s hot-pot)
Caballa en Escabeche (Spiced mackerel)
Changurro (Basque crab)
Trucha a la Navarra (Baked trout with ham and red wine)
Pez Espada o Atún en Escabeche a la Plancha (Griddled marinated swordfish or tuna steaks)
Boquerones Fritos (Little fried fish)
Gambass Pil-Pil (Prawns with garlic and chilli)

Vegetables 42
Pimentos Rellenos con Arroz y Almendras (Peppers stuffed with rice and almonds)
Pisto Manchego (Vegetable hot-pot)
Coca Alicantina (Pizza-bread with tomatoes and peppers)
Habas a la Rondeña (Broad bean hot-pot)
Machacón (Potatoes with pepper and tomato)
Calabacines y Beregenas Fritos con Salsa de Tomate (Courgette and aubergine fritters with tomato sauce)
Setas al Horno (Baked mushrooms with parsley and garlic)
Alcachofas Estofadas con Piñones (Baked artichokes with pine kernels)
Pez de Tierra (Aubergine purée)
Espinacas a la Catalana (Spinach with almonds and raisins)

Rice 54
Moros y Cristianos (Black beans and white rice)
Arroz a Banda (Two-dish rice (‘Rice apart’)
Paella (Saffron rice)

One-Pot Dishes 60
Olleta Amb al I Olli (Beans and vegetables with garlic sauce)
Lentejas con Carne de Cerdo (Lentils with pork)
Puchero Andaluz (Andalucían stew)
Fabada Asturiana (White beans with bacon)

Chicken and Game 66
Codornices a la Bilbaína (Quails with parsley and garlic)
Pollo Chilindrón (Chicken with red peppers)
Oca amb Peres (Goose with pears)
Pato a la Sevillana (Spiced duck with olives and oranges)
Pollo al Ajillo (Chicken with garlic)
Perdices con Col (Partridges with cabbage)
Pichones a la Toledana (Aromatic pigeons)
Pavo en Pepitoria (Turkey with almonds and saffron)
Liebre a la Ampurdanesa (Hare with chocolate)

Meat 76
Caldereta de Cordero (Spiced casserole of lamb)
Albóndigas en Salsa (Meatballs in tomato sauce)
Hígado Encebollado (Liver and onions)
Olleta de Cordero (Lamb with ham)
Lomo en Adobo a la Plancha (Marinated griddled pork fillet)
Pinchitos Moruños (Moorish kebabs)
Riñones al Jerez (Kidneys with sherry)
Estofado de Rabo de Buey (Spiced oxtail hot-pot)
Guiso de Venado o Buey (Venison or beef in red wine)

Desserts 86
Mantecados Finos (Spiced almond biscuits)
Biscocho (Olive oil madeira cake)
Cuajada a la Manera de Burgos (Junket with honey and nuts)
Pastel de Naranjas (Almond sponge with oranges)
Leche Frita (Frittered milk)
Pan Perdido (Eggy-bread with cinnamon)
Chocolate con Canela (Drinking chocolate with cinnamon)
Flan (Caramel custard)