Like other traditional cuisines, the “rustic roots” often show up in the use of simple or common ingredients, ways to use anything available, such as the use of animal nose-to-tail or dishes from the leftover. Similarly, Spanish cuisine is not exceptional in a rustic cooking way as cooking over the naked flame or several dishes with simple recipes. Therefore, if you are a cook who has an affection for rural Spanish food, below are 8 Rustic Spanish cookbooks for further reference. If you are looking for the best tapas cookbooks or the best Spanish cookbooks of all time, make sure to check out those articles instead.
Rustic Spanish: Simple, Authentic Recipes for Everday Cooking
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“Thus far I only made one recipe, but it was delicious and authentic, not to mention easy to make. I’m looking forward to trying others soon.” – Nardo Poy
To taste rustic food of anywhere, people need to travel far and wide to the rural area. With Native Spain cuisine, which is outstanding for delicious and made-for-sharing dishes, you will not have to seek anything but just this Rustic Spanish.
Included both traditional favorites and contemporary fare as well as suggested wine pairings and ingredient guides, this cookbook is a robust collection of authentic Spanish dishes and a comprehensive roadmap to discover all the great flavors that Spanish has to offer.
Through more than 100 easy-to-follow and delicious recipes as well as beautiful and descriptive full-color photographs and illustrations divided into six comprehensive chapters, this book delivers authentic Spanish cuisine to home cooks everywhere. Additional sections include Basic Recipes and Spanish Pantry staples are also mentioned.
About the Author: The author of this cookbook is Paul Richardson. Working as a British food and travel writer and journalist, Paul is closely associated with Spain and its culture. He works with some communications media in London, such as Taste and Wine Magazine, and The Evening Standard newspaper.
In 1991, he decided to enjoy the countryside of the Balearic Islands in Spain and then reside in a small estate-farm in Cáceres’s province until now in 2000. Besides, his other books are A Late Dinner, Discovering the Food of Spain, Williams-Sonoma Foods of the World: Barcelona, and Indulgence. Paul also releases articles about food and travel in Spain regularly in publications like The Guardian and Spain Gourmetour.
1,000 Spanish Recipes
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“Found some authentic recipes hard to find.” – Otelia A. Jurcak
Being one of the most influential experts on Spanish cuisine, Penelope Casas has taught Americans the basics of Spanish food from jamón serrano, Manchego cheese, and chorizo to countless dishes, from patatas bravas to churros.
Contributing to the award-winning 1,000 Recipes series, 1,000 Spanish Recipes is Casas’s unique final work and legacy at the peak of her 40-year career and lifelong love affair with Spanish food.
Through this heaven of uniquely precise and straightforward recipes, the author takes readers on a culinary journey of Spain from Galicia to Madrid to the Canary Islands. All the signatures of wealthy Spanish cuisine can be found here from tapas (omelets), soups (gazpacho), salads, main courses, vegetable, bean, and grain dishes called paellas to bread and desserts. The addition of vegetarian recipes, special menus, and features on Spanish ingredients and meals are also carried in this guidebook.
About the Author: The author of this cookbook is Penelope Casas, who was one of the best-known and respected experts on Spanish cuisine. She published six books on Spanish cuisine and specifically contributed food and travel in Spain articles for the New York Times, Gourmet, Food & Wine, and Conde Nast Traveler.
With these works, Penelope Casas has been awarded both the National Prize of Gastronomy and the Medal of Touristic Merit by the Spanish government. Together with her Spanish husband, they guide regular culinary tours throughout Spain.
The Buenvino Cookbook: Recipes from Our Farmhouse in Spain
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“A great cookbook, fantastic simple with lots of information, everyone who likes the Spanish kitchen can cook the real farmhouse kitchen now!” – M.van Steenbergen
For more than 30 years, Jeannie and Sam Chesterton have lived high in the hills of Spain’s western Andalucía at Finca Buenvino. It is a guesthouse decorated as a welcoming pink farmhouse that achieved international acclaim for their cooking and their cooking courses. Serving food and teaching cook here using ingredients native to Spain’s Andalucía is an original take on classic Spanish and Mediterranean dishes.
Drawing on local ingredients like pork, sherry, Serrano ham, chestnuts, olives, scented honey, and the wild mushrooms flourished in the local countryside, this book sums up the real essence of what makes this place so unique.
The book will take readers to their little corner of paradise through delicious recipes and stunning photographs. Also included in this book are metric measures with a conversion chart for users’ convenience.
About the Author: The authors of this cookbook are Jeannie Chesterton and Sam Chesterton. Ever trained at Cordon Bleu, Jeannie Chesterton afterward cooked the Bollinger directors’ lunches and for house parties at remote lodges in the Scottish Highlands.
She also is a cooking teacher in Hongkong where she opened and managed a wine bar before returning to Scotland. Sam Chesterton learned to cook in his early teens. Together with Jeannie, they created Finca BuenVino Bed and Breakfast.
Spain: Recipes and Traditions from the Verdant Hills of the Basque Country to the Coastal Waters of Andalucía
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“I bought it for an upcoming month in Spain. Perfect. It has easy to follow recipes that reflect what is available in the markets in Spain.” – Nora
From the craggy Catalan coastline to the rough, red-soiled hills of Andalucía, the Spanish countryside’s diversity seems not to have a rival. The cuisine here directly reflects its landscape and each region’s ingredients and culinary traditions.
As a long-time Barcelona resident, Jeff Koehler gathers the country’s time-honored dishes and age-old culinary customs that refine the Spanish table down to its essence. The significant feature is that food is prepared simply but still full of homemade flavors and always meant to be shared.
Each chapter tells the country’s story through 200 recipes from classics like Shellfish Paella, Artichoke Egg Tortilla, and creamy Flan to delicacies such as Chilled Melon Soup with Crispy Jamón and so on. Many of them are seasonal ingredients influenced by Spain’s rich culinary traditions from ancient Moorish cities to the Castilian countryside.
Accompanying by hundreds of representative photos of the markets, orchards, green hills, and fishing ports from which this delicious cuisine originates, readers will feel like standing in the middle of this atmosphere right at their kitchen.
Additionally, the author also plus a thorough glossary that includes techniques such as preparing snails, using saffron, and making perfect fish stock, as well as a helpful source list. Both beginners and experienced cooks will gain a deeper understanding of Spain’s cuisine and culture.
About the Author: The author of this cookbook is Jeff Koehler, who also is a writer, traveler, photographer, and cook. His works often found in Saveur, Food & Wine, Gourmet, NPR.org, the Washington Post, Los Angeles Times, CS Monitor, and Tin House and been chosen for Best Food Writing of 2010.
He has lived in Barcelona since 1996. The in-charge photographer of this book is Kevin J. Miyazaki, an American photographer specializing in food and travel. He lives in Milwaukee, Wisconsin.
The Cuisines of Spain: Exploring Regional Home Cooking
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“Excellent reference cookbook with classic recipes” – Art
The Cuisine of Spain is a cookbook where talented culinary ambassadors Teresa Barrenechea presents her culinary heritage through over 250 recipes refined from her extensive collection and friends&fellow chefs across Spain.
Combining a wide range of Spain’s diverse peoples, landscapes, and ingredients, Barrenechea also explains how such forces gave rise to the food traditions that we celebrate today.
Due to the diversity from region to region, several classic intrigue dishes are less known for many people, such as the famed rice dishes of Valencia, the brilliant mojos of the Canary Islands, or the hearty stews and braised meats of the interior. However, home cooks do not have to worry since the author will not skip anything but show them at its finest.
About the Author: The author of this cookbook is Teresa Barrenechea. Born and raised in the Basque Country, she moved to New York City as a press staff to the United Nations’ Spanish delegation. Her first restaurant that now becomes the city’s top traditional Spanish restaurant is Marichu.
While working as a chef/owner for 30 years, Barrenechea also wrote the acclaimed award-winning Basque Table. Besides, she has given lectures at numerous cooking classes in the United States and abroad, such as the French Culinary Institute and De Gustibus. Now she lives with her husband in Madrid.
The Catalan Kitchen: From mountains to city and sea – recipes from Spain’s culinary heart
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“Delicious! So much flavor!” – Jennifer Guerrero
Situated on the western Mediterranean coast, the Catalonia region is blessed with Europe’s most vibrant food culture. While geographically and politically related to Spain, Catalans consider themselves as separate from their own language, background, culture, and cuisine. Catalonia cuisine is deemed unique in Spain and is home to one of the largest Michelin-starred restaurant concentrations in the country.
Among eighty-five authentic and traditional dishes from Spain’s culinary heart, readers will find that Catalan cuisine does not only center on tapas and pintxos despite its frequent appearance, but most recipes are larger and stand-alone meals. Strongly influenced by pork and fresh seafood, dishes here focus on fresh and seasonal produce.
You can taste yourself and feel the signature dishes from this book such as calçots, large salad onions cooked on a coal barbecue, and then dipped into nutty and addictive Romesco sauce or a unique paella made without saffron and the addition of vermicelli noodles.
Beautifully filled with the breathtaking place and food images, The Catalan Kitchen is the ultimate cookbook for Spanish-Mediterranean food lovers.
About the Author: The author of this cookbook is Emma Warren Rodriguez. She is a Melbourne-based food writer who earned her chef wings in Barcelona by classically trained in Catalan cuisine.
Spain: The Cookbook
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“This book is really good and has many of the basic Spanish food recipes I grew up with. Instructions are clear and ingredients nicely laid out.” – Kindle Customer
Being the bestselling book on traditional and authentic Spanish home cooking, it is undoubtedly that Spanish cooks have trusted and relied upon this book of conventional home cooking ever since it was first published over 40 years ago. True to its original Spanish title 1080 recetas de cocina (1080 cooking recipes), the authors offer a comprehensive collection of recipes covering every Spanish dish, even the rustic dishes that modern people want to trace back the old-age flavors.
With simple, easy-to-follow recipes as well as menu plans and cooking tips, the book is a friendly and approachable book for all home cooks.
About the Author: Simone Ortega and her daughter, Ines Ortega are two authors of this cookbook. Simone Ortega has been a food writer for 50 years and was the first-ranked author on traditional Spanish cooking. She has written articles and recipes for countless newspapers and magazines. Together with her daughter Ines Ortega, they have co-authored in the bestselling cookbook, 1080 Recipes.
Andaluz: A Food Journey through Southern Spain
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“A Spanish Cookbook for those who love to travel and cook in Spain” – Amazon Customer
For over eight centuries along, the Moorish rule in Andalucía has brought about a revolution in Spanish culture, especially in architectural splendors and culinary history. This fact is not only stated in this book, but readers can also encounter when reading other Spanish cookbooks due to its significant and essential contribution.
Typically, many people know that the Moorish people influence deep-rooted ingredients such as couscous, rice, eggplant, oranges, apricots, and rich spices. However, they are just a few factors when, in fact, Spanish cuisine also acquires meticulous attention to the cultivation of olive varieties from them that make Andalucía famous.
In this cookbook, Fiona Dunlop offers a vivid gastronomic window on this region by digging deep into traditional dishes, scouring markets and learning from home cooks, local bar/lounge owners, and Michelin-starred restaurant chefs.
Carrying in the book is the author’s travel diary accompanied by exquisite recipes from Granada in the east to Córdoba in its heart and Seville in the south bringing the taste of Moorish Spain to cuisines everywhere. Andaluz is sure to become the cookbook you will hold on hand from time to time with stunning food and location photography.
About the Author: The author of this cookbook is Fiona Dunlop, who also is a food and travel writer, blogger, and photographer. Because of her work, she has been wandering for decades from home bases in Paris, London to the latest house in Andalusia amid the olive groves.
Her enthusiasm for food has led her to produce her first cookbook – New tapas, followed by The North African Kitchen and Mexican Modern after years of writing on cooking, art, and design.
Her food articles were published in the Financial Times, The Telegraph, The Independent, The Guardian, and other publications. Besides, she is the author of National Geographic’s guides to Spain and Portugal and serves on their expeditions as a guest lecturer.
We hope you like this post and finally find out your favorite rustic Spanish cookbooks. Meanwhile, we welcome you to explore our site and discover more cookbook recommendations from the same cuisine below.
