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Provenance · Volume XII · In progress

The Spanish Canon

One hundred and thirty-six entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
7 II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
opening III
The Pantry
The defining ingredients, named to species.
16 IV
The Method
The foundational techniques the cuisine is built on.
29 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
80 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
2 VII
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
1 VIII
The Thread
Where this book connects to others — migration, trade, diaspora.
1 IX
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
opening X
The Network
The producers and purveyors who carry the real ingredients.
opening
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Spanish · V The Canonical Dishes

Andalusian Fried Seafood

Three entries

The Andalusian art of frying rests on seasoned flour, olive oil at very high temperature, and small seafood — anchovies, squid, baby shrimp, whitebait, cazón. Within that tradition two preparations stand apart: the shrimp fritters of Cádiz, thin, lacey, and impossibly crisp, and the marinated dogfish, cubed and steeped overnight in vinegar, garlic, cumin, oregano, pimentón, and salt before it meets the oil.

Fritura andaluzaTortillitas de camaronesCádiz, AndalusiaCazón en adobo: marinated dogfishCádiz, Andalusia
V · The Canonical Dishes · 1 of 9Next chapter → Basque Seafood
Spanish · V The Canonical Dishes

Andalusian Fried Seafood

‹ V The Canonical Dishes

The Andalusian art of frying rests on seasoned flour, olive oil at very high temperature, and small seafood — anchovies, squid, baby shrimp, whitebait, cazón. Within that tradition two preparations stand apart: the shrimp fritters of Cádiz, thin, lacey, and impossibly crisp, and the marinated dogfish, cubed and steeped overnight in vinegar, garlic, cumin, oregano, pimentón, and salt before it meets the oil.

3 entries
Fritura andaluzaTortillitas de camaronesCádiz, AndalusiaCazón en adobo: marinated dogfishCádiz, Andalusia

‹ The Canonical Dishes · Contents · The Library