Celebrates the strongly regional cuisine of Spain with its different historical influences, with stews and soups from Galicia, Basque cuisine, rice recipes from Valencia and Moorish sweet dishes from Andalucia.
Floyd on Spain Summary
Floyd on Spain by Keith Floyd
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Table of Contents
Basic sauces, relishes and stocks; soups and tapas; fish and shellfish; poultry and game; meat; vegetables and salads; eggs, grains and pasta; puddings, cakes and drinks; notes on ingredients and equipment.
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