Vivid and richly textured, A Late Dinner is a delightful journey through Spain and Spanish cuisine. Paul Richardson is the perfect guide. In lush prose he brings to life the fascinating people who grow and cook and eat the hugely varied and still little-known food of Spain. Richardson's vibrant writing takes readers beyond gazpacho and paella and immerses them in the flavorful world of Spanish food -- from the typical coastal cuisine; to the ancient shepherd cooking of the mountains; to the cities of Madrid, Barcelona, and San Sebastián, where chefs are setting the trend for modern cuisine across the globe. His evocative descriptions -- the fried þsh in Cádiz; the tender asparagus and sweet crispy lettuce of Navarre; the Catalan calçotada, a feast of grilled spring onions in a nutty, delicately spicy sauce; the whimsical creations of internationally acclaimed chef Ferran Adrià -- are a celebration of the senses. Richardson traces the roots of Spanish cooking to the landscape, the people, and the history of this beautiful and complex country. A Late Dinner is a glorious and intimately drawn portrait of Spain.

With the world in a swoon over the gastronomic riches of Spain - from the brilliant array of its traditional tapa dishes to the daring preparations of its new generation of chefs -the timing couldn't be better for the arrival of this long-awaited cookbook. In THE CUISINES OF SPAIN, Teresa Barrenechea, one of the country's most talented culinary ambassadors, showcases her culinary heritage through over 250 recipes culled from her extensive repertoire, and from friends and fellow chefs across Spain. The famed rice dishes of Valencia, the brilliant mojos of the Canary Islands, the hearty stews and braised meats of the interior - all of the classics are here in peak form, as are many lesser-known but equally important and intriguing regional dishes. Steeped in the history of her country, Barrenechea weaves a captivating narrative of Spain's diverse peoples, landscapes, and ingredients, revealing how such forces gave rise to the food traditions that we celebrate today. Over 150 full-color photographs from Barcelona-based photojournalist Jeff Koehler and renowned food photographer Christopher Hirsheimer put Spain's culinary riches on brilliant display. With such a distinguished pairing of author and artists, THE CUISINES OF SPAIN is positioned to be one of the major cookbook releases of the year.

‘A fantastic and heartfelt book, full of recipes that make you feel like Spain should be your home.’ – Tom Kerridge Bordering Spain's southern coast, Andalusia is a place where the past and modernity blend together to form a rather magical destination. From sandy beaches to amazing architecture, buzzing tapas bars and flamenco dancers, it's full of passion. Not just a feast for the eyes, Andalusia is also a food-lover's paradise. In Andalusia, award-winning chef José Pizarro takes readers on a journey through it's most delicious dishes. Many of the dishes go back to Moorish times – or earlier – and each of the eight provinces has their own special dish. Try your hand at Pork loin with pear and hazelnuts, Prawns baked in salt with mango, chilli, coriander salsa, and a rather boozy Barbary fig margarita. Written in José's signature fuss-free style, this is genuine, bold-tasting Spanish food, easily made at home. Andalusia is all about simple pleasures: a glass of wine or sherry, a piece of cheese or ham, and good company. Set to the backdrop of beautiful location shots, Andalusia is a must for anyone who loves authentic, simple Spanish food.

En rumbo is a new four-part intermediate Spanish course designed for students with a working knowledge of Spanish equivalent to O level/GCSE.

At least 200,000 people died from hunger or malnutrition-related diseases in Spain during the 1940s. This book provides a political explanation for the famine and brings together a broad range of academics based in Spain, the United Kingdom, the United States and Australia to achieve this. Topics include the political causes of the famine, the physical and social consequences, the ways Spaniards tried to survive, the regime's reluctance to accept international relief, the politics of cooking at a time of famine, and the memory of the famine. The volume challenges the silence and misrepresentation that still surround the famine. It reveals the reality of how people perished in Spain because the Francoist authorities instituted a policy of food self-sufficiency (or autarky): a system of price regulation which placed restrictions on transport as well as food sales. The contributors trace the massive decline in food production which followed, the hoarding which took place on an enormous scale and the vast and deeply iniquitous black market that subsequently flourished at a time when salaries plunged to 50% below their levels in 1936: all contributing factors in the large-scale atrocity explored fully here for the first time.