Savoring Spain & Portugal

An absoutely lush publication containing scads of authentic recipes from Portugal and Spain. Photography and lithography are top notch. Aside from the great recipes, the book covers much of the regional culture, practices and history of the Iberian Penninsula. Perhaps I am a bit biased since I and my family lived in Portugal and traveled in Spain. I often re-visit the book for nostalgia (saudades) and the wonderful recipes. Jack Ingvardsen Penn Valley, CA

Though some of the most interesting food in Western Europe comes from the Iberian peninsula, relatively little is known in the U.S. With a broad mixing of flavors from northern Africa, the Middle East, and Asia, this cuisine is far more diverse in its attitude, ingredients, and textures than its European counterparts. I've tried several of the recipes almost all with good success. The one fatally flawed recipe: seafood fideo, which allowed a miniscule 10 minutes cooking time for raw artichoke hearts. On these your heart really will choke.

This cookbook contains by far the most wonderful recipes (and beautiful photos to match!) of Iberian cooking. I've prepared many of the recipes (not just one like a fellow reviewer) and have found the dishes to be absolutely delectable. I received rave reviews from friends and family. If you love this cuisine, this book is a wonderful investment!

"Savoring Spain and Portugal" is a must have. The book has wonderful dishes prepared from ingredients that most already have in their kitchen. The pictures are exquisite, and there is information on Spanish and Portuguese culture and geography as well. I have the other members of the savoring series to date, and this is my favorite. This is a book that you will browse again and again.