Opening with an introduction to the history of Spain, this book looks at the eating habits, social customs and the festivals that have provided the inspiration for so many of Spain's regional dishes. There is an essential guide to the ingredients used in the the Spanish kitchen, including advice on buying, storing and preparation, and details about the equipment and techniques employed. The heart of the book is the recipe collection, with over 100 classic and regional dishes. This focuses on traditional Spanish home cooking from hearty stews to sumptuous desserts, with chapters on tasty soups, healthy salads and vegetable dishes, rice and pasta dishes, fresh fish and shellfish, and delicious regional meat and poultry dishes, including classic recipes such as Cocido from Madrid, Valencian Paella and Crema Catalana.