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José Ramón Andrés Puerta was born in Mieres, Asturias, Spain, [5] on 13 July 1969. [6] Andrés' family moved to Catalonia when he was 6. [7] He enrolled in culinary school in Barcelona at the age of 15, and when he needed to complete his Spanish military service at age 18, he was assigned to cook for an admiral. [8]
José Pizarro is a Spanish chef, restaurateur and writer. He runs José Pizarro Group, which currently includes six restaurants in the UK and one in Abu Dhabi. [1] He has published six cookbooks and is a regular guest on TV shows and at festivals around the UK. Pizarro is often credited with making Spanish food popular in the country. [2]
Lunch usually starts around 2:00–2:30 p.m. and finishes around 3:00–3:30 p.m., and is usually followed by sobremesa, which refers to the table talk that Spanish people undertake. Menus are organized according to these courses and include five or six choices in each course. At home, Spanish meals contain one or two courses and a dessert.
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Castilian-Leonese cuisine refers to the typical dishes and ingredients of the region of Castile and León in Spain. This cuisine is known for its cooked dishes ( guiso ) and its grilled or roasted meats ( asado ), its high-quality wines , the variety of its desserts , its sausages ( embutidos ), and its cheeses .
María José Sevilla (born Madrid 1949) is a Spanish cook and writer who is expert in Hispanic gastronomy and viticulture. She has developed her professional career in the United Kingdom where she has written a number of books as well as writing and presenting a television series.
The Spanish omelette is widely available in Spain, and prepared in some Spanish-speaking countries. The two main options are either with or without onion. The addition of onion is the cause of an unresolved dispute, pitting concebollistas (the "with onion" group) against sincebollistas (the "without onion" group, considering this to be ...
Bread is an ingredient in a wide variety of Spanish recipes, such as ajoblanco, preñaos, migas, pa amb tomàquet, salmorejo, and torrijas. Traditional Spanish cuisine arose from the need to make the most of the few ingredients that have shaped the diet of the peninsula for centuries. Bread is the main of them, and especially in the inland. [8]