COLLECTOR’S 1966 stated first edition, first printing hardcover with unclipped dustjacket – The Spanish Cookbook by Barbara Norman. The 200 Best Recipes from the Kitchens of Spain. Dust jacket design is by Harry Ford and has the original $5.95 price on flap.
Publisher: Atheneum, New York. Copyright: 1966 stated first edition, first printing. No isbn. Not later paperback edition. Not ex-library. Pages MINT. You can see that it was never used in a kitchen.
Introduction: The recipes in this book are all authentic Spanish recipes, not adapted ones. Rather that adapt, which is in some sense to falsify, I have omitted dishes requiring hours of work or unobtainable ingredients: there are so many simple and excellent Spanish recipe that can be made in the traditional manner with little effort. Many of them are convenient one-dish meals; many can be made in thirty minute or less. The yields of a recipe are given in terms of the number of average servings rather than the number of people served. Second or larger-than-average servings should be calculated according to the number of courses, the richness of the dish, and the probable appetites of the guests.
In the collection of these recipes and the material for the text, I have been given extremely generous assistance by many Spanish chefs, restaurant owners, official organizations, and private individuals. It would be impossible to list all the people who have contributed in some way to the making of this book, but I wish in particular to express my gratitude to Senor and Senora Jose Sole of Restaurante Pie, Vendrell Tarraona, who first introduced me to Spanish cooking at its best; to Senora Elvira Blanco de Nombela, cookbook author and journalist, who gave recipes and advice so liberally; to Senor Andres Soler Monsalve, representative of Bodegas Bilbainas, to Senor Jose Marles...
Spain's cuisine is regional rather than national. And the recipes follow an extensive presentation of the regions and proceed in the Spanish order of the meal. There is a whole chapter exploring Spanish cooking and Spanish culture that provides a background for the recipes that follow. Tapas, Hor d' oeuvres and salads, Gazpacho and other soups, Egg dishes, Paella and other rice dishes, empanadas, noodles, seafood, fowl, game and other meat, vegetables, sauces, and desserts. An appendix gives tables of equivalents, definitions and glossary.
Recipes include: Bacalao (cod dishes), Gazpacho – several regional recipes, Sopa de Ajo (Garlic Soup), Paella – three different kinds, Cordero Cochifrito ,Bisque of Baby Crabs a la Donostiarra, Mariscada (Shellfish Casserole), Gambas al Ajillo (Garlic Shrimp), Merluza a lo Vasca (Hake with Shrimp), Calamari. Chorizo, Flan and so much more.
Octavo yellow hardcover, red titles, color pictorial unclipped dj, red endpapers. Binding tight. Excellent vintage condition. Pages fine/bright/clean/no marks or tears. Cover excellent overall/bright/mostly clean/light shelfwear. DJ good/fair/bright/see photo-general shelfwear includes, chipping,bites, sticker residue back.
Do not pass up this must have collector's gem; will make a FABULOUS gift for yourself or someone special in your life.
1966 'The Spanish Cookbook', RARE First Edition, Unclipped DJ, Barbara Norman, Spanish Cooking, Professional Chefs, Mediterranean Cooking, International Cuisine, Pages MINT, Vintage, OUT-of-PRINT
$48 $68 SALE