El. knyga: Grape, Olive, Pig: Deep Travels Through Spain's Food Culture

A celebration of the culture and cuisine of Spain contextualizes meals with the stories behind them, offering a tour of everything from Barcelonas tapas bars to the coastal Cadiz bluefin tuna hunts to the small-plate flavors of Madrid. The author of Rice, Noodle, Fish presents a celebration of the culture and cuisine of Spain that contextualizes sensuous meals with the stories behind them, offering an evocative tour of everything from Barcelonas tapas bars and modernist culinary temples to the coastal Cadiz Bluefin tuna hunts and the small-plate flavors of Madrid. 25,000 first printing. The author of Rice, Noodle, Fish now celebrates the delectable and sensuous culture and cuisine of Spain with this beautifully illustrated food-driven travel guide filled with masterful narration, insider advice, and nearly 200 full-color photos.Grape, Olive, Pig is a deeply personal exploration of Spain, a country where eating and living are inextricably linked. Crafted in the refreshing (Associated Press), inspirational (Publishers Weekly) and impeccably observed (Eater.com) style of the acclaimed Rice, Noodle, Fish, and written with the same evocative voice of the award-winning magazine Roads & Kingdoms, this magnificent gastronomic travel companion takes you through the key regions of Spain as you’ve never seen them before.Matt Goulding introduces you to the sprawling culinary and geographical landscape of his adoptive home, and offers an intimate portrait of this multifaceted country, its remarkable people, and its complex history. Fall in love with Barcelona’s tiny tapas bars and modernist culinary temples. Explore the movable feast of small plates and late nights in Madrid. Join the three-thousand-year-old hunt for Bluefin tuna off the coast of Cadiz, then continue your seafood journey north to meet three sisters who risk their lives foraging the gooseneck barnacle, one of Spain’s most treasured ingredients. Delight in some of the world’s most innovative and avant-garde edible creations in San Sebastian, and then wash them down with cider from neighboring Asturias. Sample the world’s finest acorn-fed ham in Salamanca, share in the traditions of cave-dwelling shepherds in the mountains beyond Granada, and debate what constitutes truly authentic paella in Valencia. Grape, Olive, Pig reveals hidden gems and enduring delicacies from across this extraordinary country, contextualizing each meal with the stories behind the food in a cultural narrative complemented by stunning color photography. Whether you’ve visited Spain or have only dreamed of bellying up to its tapas bars, Grape, Olive, Pig will wake your imagination, rouse your hunger, and capture your heart.