cooking spain

Hardcover. NY, Random House, 1st, 2004, Book: Very Good, Dust Jacket: Very Good, Hardcover in a bright, unclipped dust jacket. May 1941. At four in the morning, a rust-streaked tramp freighter steams up the Tagus River to dock at the port of Lisbon. She is the Santa Rosa, she flies the flag of neutral Spain and is in Lisbon to load cork oak, tinned sardines, and drums of cooking oil bound for the Baltic port of Malmo. But she is not the Santa Rosa. She is the Noordendam, a Dutch freighter. Under the command of Captain Eric DeHaan, she sails for the Intelligence Division of the British Royal Navy, and she will load detection equipment for a clandestine operation on the Swedish coast-a secret mission, a dark voyage. A desperate voyage. One more battle in the spy wars that rage through the back alleys of the ports, from elegant hotels to abandoned piers, in lonely desert outposts, and in the souks and cafes of North Africa.

Hardcover. London, Bloomsbury Publishing, 1st, 2024, Book: Very Good, Dust Jacket: None, Hardcover in pictorial cloth, 301 pages, color illustrations. Across the Mediterranean, one delicious cuisine gives way to the next. From Spain and Italy, through Greece and Turkey and down to North Africa, the region is rich with deeply delicious food. In Mediterra, renowned chef and author Ben Tish gives the tour of a lifetime. With seven-spice falafel from Lebanon, pork belly gyros from Greece, classic tiramisu from Italy, and grilled smoky sardines from Crete, the full flavors of the region are on glorious display for recipes that work across diets and seasons. Clean, bright copy.