Recipes from The Food of Spain and Portugal

The Food of Spain and Portugal by Elisabeth Luard

A unique and inspirational cookery book that covers both Spain and Portugal and their huge variety of flavors, tastes and styles of cooking. Using ingredients such as fresh-water fish, mountain thyme, luscious cheeses and olives, an array of fresh fruit and vegetables, cured and fresh meats, these recipes embrace the virtues of a lifestyle that takes account of what nature has to offer. Elisabeth Luard is an expert guide, taking you through 21 regions and introducing over 200 recipes, from the saffron-rice dishes of Valencia and the noodle paellas of Catalonia to the spice cakes of Tras-Os-Montes and the elegant blancmanges of Coimbra.

Slices of broa, or Portuguese corn bread, on a plate with a bowl of olives and an bowl of choiriço sliced

Broa ~ Portuguese Corn Bread

A traditional Portuguese cornbread that’s unlike its American counterpart. There’s nothing crumbly about it although there is a heck of a lot to love about it.