Download PDF , by Matt Goulding
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, by Matt Goulding
Download PDF , by Matt Goulding
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Product details
File Size: 45359 KB
Print Length: 368 pages
Publisher: Harper Wave/Anthony Bourdain (November 15, 2016)
Publication Date: November 15, 2016
Sold by: HarperCollins Publishers
Language: English
ASIN: B01C2NCLJU
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Amazon Best Sellers Rank:
#117,041 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
...this book will cause you cause you to go buy lots of great ingredients , cook a colassel feast, consume large quantities of Tempranillo , and in a drunken stupor purchase round trip flights to Barcelona and book crazy airbnb rentals in San sebastian. Not kidding. This happened to me. Because of this book.
Goulding's deeply personal and insider knowledge -filled journey around Spain is one for the bookcase. Beginning with his deeply personal initiation to his life in Spain, he sucks you in to a visceral journey around Spain, punctuated by food, alcohol, pig execution, Jose Andrés, tuna hunts, and his new family. Both the intense writing and the mesmeric photography make you want to grab the book, flee to Spain and eat yourself stupid. A literary and gastronomic triumph.
This is good background for anyone interested in learning more about the main currents of Spanish traditional cuisine, or for foodies who may be planning a trip to Spain. But don't expect a comprehensive approach; it's more a pastiche of vignettes, organized by specific cities … Barcelona, Cadiz, Madrid, etc., each of which deals with a food product characteristic of the area. Most interesting are sections devoted to describing the bluefin tuna industry, both local and global; the gathering of "barnacles" from Spain's west coast, or the process of raising hogs and turning them into the famous Serrano ham - this is the "pig" of the title, though the author never gets around to any similar focus on "olive" or "grape." What prevents it from having four, or even five, stars is having to plow through considerable verbiage devoted to the writer's favorite subject - himself! Do we care about how he wooed his Spanish wife, or the route he took to become a writer? Some may ...
It's​ a very intense and personal reflection of the varied foods of Spain. Lots of specific dishes and breakdown of their qualities and culture surrounding them. Also lots of personal life details of the author which some may find distracting from the focus of just food. It's almost a guy's version of "Eat Love Pray".
This was authored by someone who has profound love for and deep intimacy with Spain. Matt Goulding entitled his book with the main thesis of Spanish cooking: Grape, Olive, Pig. From grapes come Spanish wines; from olives that most quintessential Spanish ingredient - olive oil; and from the pig, the jewel in the crown of Spanish gastronomy: jamon iberico.I share Goulding's love for Spain and thus found his book absolutely enthralling from cover to cover. This is truly an excellent primer on Spanish sensibilities.
Foodies shouldn't miss this tour through Spain's regional cuisine. Just the thought of Jamon Iberico makes my mouth water, but the colorful images that surround the pork culture bring a new appreciation of this heavenly delicacy. Tales of paella, gooseneck barnacles, experiencing the boyhood home through the foodie eyes of Jose Andres and vicariously participating in neighborhood crawls through Madrid, bring a richness to Spanish food culture well worth the time. This is Spain through the eyes of an American expat living the dream in Barcelona. Enjoy the read!
Gotta go back to Spain to fill in the gaping holes of my dining experiences! Beautifully described people, places & modern culinary history. The man can write & tintilate the senses.
This book captures details of Spanish culture, cities and (of course) food so precisely, so poignantly that it made me want to cry while reading it. I'm not kidding. Tears welled up when I was on the subway reading about old Catalans in the Boqueria, and meals filled jamón and cava. It awoke all of the sentimental yearnings for Spain I have in my belly. - Caitlin back2spain.com
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