Spanish food is at the forefront of the culinary world. This is the first book to present the breadth of northern Spanish food in a simple and accessible way. All the dishes have been double-tested and are designed for cooking in your own kitchen. Each ingredient is carefully explained and key Spanish foods - such as peppers, beans and salt cod - are dealt with in detail.

Every recipe stays faithful to the Spanish version (with some small adjustments for the non-Spanish cook). Accompanying text illuminates the history of the dish and offers different versions or useful tips.

With wonderful reportage photos taken by the author and beautiful finished recipe shots by Jean Cazals, this title is both an insight into the cuisine of the area and a unique cookery book.