Spanish at Home takes you into the kitchens of Spain to discover the home-cooked dishes of this beautiful country. A book that is so much more than tapas and paella, the recipes are truly authentic and steeped in history, often stemming from the cucina povera that is still eaten throughout the Iberian Peninsula. Taking in influences from the Spanish mainland regions Catalonia and Valencia, along with island influences from Mallorca, Menorca and Ibiza, Spanish at Home tells the stories behind some of Spain's most loved food, from calcots, fideos and the world-famous jamon iberico, to special fiesta dishes, such as virgin and lent donuts, that have been made for centuries to celebrate the religious festivals of the country. In addition to traditional dishes, Spanish at Home looks at the modern food movement made famous by Ferran Adria and the recipes that have now become staples in Spanish cities, such as Barcelona, as well as home kitchens. The book is split into chapters according to moods and feelings, deviating from the more traditional seasonal or ingredient approach that many cookbooks take. Put together a weekend brunch for two or make a collection of salads for balmy nights; invite friends over for small sharing plates or cook an authentic fish stew that's large enough to sate the biggest of appetites; fire up the barbecue and cook sardines over an open flame or wrap baby leeks in newspaper for a true Spanish experience. Whether you're looking to learn new and little-known recipes rarely seen outside of Spain or you're a seasoned Mediterranean cook, Spanish at Home takes you to the heart and kitchens that this special and unique cuisine has to offer.