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Spain...A Culinary Road Trip Hardcover – October 21, 2008
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From Mario Batali, superstar chef and author of Molto Italiano and Italian Grill, comes an eating tour throughout Spain with his friend Gwyneth Paltrow.
Spain...A Culinary Road Trip is the companion book to the prime-time public television series Spain...On The Road Again. The premise is simple: Mario Batali and Mark Bittman are single-minded, food-obsessed friends who are constantly on the lookout for the food, wine, and cooking that is unique to Spain—and in this series they will find it. Gwyneth Paltrow and the Spanish actress Claudia Bassols are eager to enjoy all the pleasures the country has to offer, and each pair will be lured into the worlds of the other.
The foursome take the ultimate road trip adventure, showcasing the pleasures of Spain, the country's regional cuisine, art, history, and culture, as they've never been seen before. Hundreds of gorgeous and candid photos, anecdotes, and more than seventy recipes from Mario appear in this scrapbook of the dream vacation through Spain.
- Print length384 pages
- LanguageEnglish
- PublisherEcco
- Publication dateOctober 21, 2008
- Dimensions8 x 1.17 x 10 inches
- ISBN-109780061560934
- ISBN-13978-0061560934
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About the Author
Mario Batali is the James Beard Award-winning author of eight cookbooks, including Molto Batali, Molto Gusto, Molto Italiano, and Spain...A Culinary Road Trip, as well as the app Mario Batali Cooks! With a host of television shows to his name; fifteen restaurants; and Eataly, a fifty-thouasand-square-foot Italian marketplace in New York City's Flatiron District that he co-owns with his partner, Joe Bastianich, Mario Batali is one of the most recognized and most respected chefs working in America today. Mario splits his time between New York City's Greenwich Village and northern Michigan with his wife and their two sons.
Gwyneth Paltrow is an Academy Award-winning actress. She lives in New York City and London.
Excerpt. © Reprinted by permission. All rights reserved.
Spain...A Culinary Road Trip
By Mario BataliHarperCollins Publishers, Inc.
Copyright © 2008 Mario BataliAll right reserved.
ISBN: 9780061560934
Migas
Serves 6 as a side dish or tapa
This is very good served with eggs fried in olive oil.
Ingredients:
6 cups coarse dried bread crumbs1/3 cup olive oil
6 garlic cloves, not peeled
½ pound Spanish chorizo, casings removed and cut into ½-inch dice
½ pound pancetta in one piece, cut into ½-inch dice
A large bunch of grapes
6 Roasted Red Peppers (recipe follows), peeled, seeded, and cut into wide strips
Instructions:
Put the bread crumbs in a bowl, sprinkle with just enough water to moisten, and cover with damp paper towels. Set aside for 2 hours, or until the bread is evenly moistened.
Heat the olive oil in a large skillet over medium-high heat. Add the garlic and stir until lightly browned and fragrant, 1 to 2 minutes. Add the chorizo and pancetta and cook, stirring, until the meat is lightly browned and starting to render its fat, about 8 minutes. Add the bread crumbs, mix thoroughly, and cook, stirring, until the crumbs are lightly browned. Serve with the grapes and roasted peppers (peel the garlic cloves if you like, or let your guests do it).
Filloas
Serves 4
A fascinating blend of sweet and savory, these crepe-like pancakes, usually served as a snack, made me think of an American pancake-and-bacon breakfast. María was kind enough not only to show us how to make these, but also to make Gwyneth's without the bacon fat (but pork in my dessert makes me a very happy man).
Ingredients:
2 cups all-purpose flour1½ teaspooons kosher salt
1 cup chicken stock
2 large eggs, beaten
1 cup milk
About 2 tablespoons bacon fat or olive oil
Sugar for sprinkling
Instructions:
Whisk together the flour, salt, and stock in a large bowl until smooth. Whisk in the eggs and milk. Let the batter stand for 30 minutes.
Heat a crepe pan or medium nonstick skillet over medium heat. Add just enough bacon fat to coat the bottom of the pan and heat until hot. Pour in ¼ cup batter, tilting the pan to cover the bottom evenly, and pour out any excess. Cook until golden brown on the first side, about 2 minutes. Carefully flip the pancake and cook until lightly browned on the second side. Remove from the pan, sprinkle with sugar, and roll up. Put on a platter, cover to keep warm, and repeat with the remaining batter. Serve hot or at room temperature.
Continues...
Excerpted from Spain...A Culinary Road Tripby Mario Batali Copyright © 2008 by Mario Batali. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Product details
- ASIN : 0061560936
- Publisher : Ecco; First Edition (October 21, 2008)
- Language : English
- Hardcover : 384 pages
- ISBN-10 : 9780061560934
- ISBN-13 : 978-0061560934
- Item Weight : 3.44 pounds
- Dimensions : 8 x 1.17 x 10 inches
- Best Sellers Rank: #670,580 in Books (See Top 100 in Books)
- #178 in Spanish Cooking, Food & Wine
- #435 in International Cooking, Food & Wine
- #595 in General Spain Travel Guides
- Customer Reviews:
About the authors
Julia Turshen is a New York Times bestselling cookbook author. Her latest book Simply Julia is a National Bestseller. She has written for multiple publications including The New York Times, The Washington Post, Vogue, and more. She is the founder of Equity At The Table (EATT), an inclusive digital directory of women/non-binary individuals in food, and the host and producer of the podcast Keep Calm and Cook On. She sits on the Kitchen Cabinet Advisory Board for the Smithsonian's National Museum of American History and is a member of God’s Love We Deliver’s Culinary Council. She lives in the Hudson Valley with her wife and their dogs.
Mario Batali's world now encompasses three New York City restaurants -- Babbo, Lupa, and Esca -- as well as a wine store, The Italian Wine Merchant. He is the host of Food Networks popular Molto Mario, as well as an upcoming new series, Mario Batalis Italy. He lives in New York City with his wife and two sons.
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I wish I could have had the book when we took a tour of Spain , Portugal and Morocco , we liked the food in
Portugal and Morocco better , I guess we should have looked for tapas instead of dinner . This is a fun book
with interesting recipes and tips it is good like all of Mario's books . I wonder how they got the recipes on paper .
I wish public TV would re broadcast the show , it shows a lot of the charm of Spain and it's people .