Focuses on basic ingredients and core principles to offer Spanish recipes. This book is divided by the stalls of the local market: Shellfish and Fresh Fish, Poultry and Game, Meat and Offal, Cereals and Legumes, Olives and Spices, Vegetables, Fruit, Dried fruits. Each section includes quick Tapas, smaller dishes and main meals.
Jenny Chandler studied Spanish and Catalan at Bristol and Barcelona Universities. After training at Leith's School of Food and Wine she worked as a chef on a luxury yacht based in the Mediterranean and in Barcelona. Jenny currently runs the Plum Cooking school in Bristol and teaches regularly in London. She has made television appearances for BBC, HTV and Carlton Food Network. She is a highly respected Spanish food consultant for restaurants in London, Barcelona and Madrid. Her clients include a former chef of El Bulli, voted the best restaurant in the world. Jean Cazals is a leading food and interiors photographers whose work includes the highly successful books The Cinnamon Club, The Naked Chef, Novelli: Your Place or Mine, The Savoy Cookbook and James Martin's Great British Dinners.
"Delicious recipes inspired by the glorious markets of Spain." "Food & Travel Magazine""