Peter Feibleman

The Cooking of Spain and Portugal


Part of the Time-Life Foods of the World series, The Cooking of Spain and Portugal is abundant with information on the cultures' overlapping culinary histories and traditions, as well as recipes. Examples of dishes are spicy garlic soup (sopa de ajo), Portuguese steak (bife à Portuguêsa), and of course, paella.

Beginning in the late 1960s through to the late 1970s, Time-Life released twenty-seven cookbooks under the title Foods of the World, introducing Americans to some of the most influential culinary cultures across the globe. Long out of print, these cult classics still provide some of the most authentic recipes of the world's great cuisines.

Hard cover with color photographs throughout.

Edition: 1969.

Condition: Excellent for its age.

Measures ~8.5"x11". 208 pages.