Provenance · Volume XII · In progress
The Spanish Canon
One hundred and thirty-six entries
Contents
I7
IIopening
III16
IV29
V80
VI2
VII1
VIII1
IXopening
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
The Thread
Where this book connects to others — migration, trade, diaspora.
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume XII · contents
Spanish · IV The Method
The Method
Six entries
Charcuterie & Curing
Six entries
Jamón ibérico: curing stages and grading · Jamón carving: the cortador technique · Lomo embuchado: cured pork loin
Spanish Portuguese Technique Foundations
Three entries
Tortilla Española · Croquetas de Jamón · Spherification — Basic (Sodium Alginate + Calcium Chloride)
Grains And Dough
One entry
Spanish rice technique (paella and sofrito)
Heat Application
Two entries
Spanish tortilla and egg technique · Spanish Charcuterie: Chorizo and Lomo
Iberian Shared Technique
Four entries
Sofrito and sofregit: the Iberian base · Salt cod rehydration: the Iberian desalting technique · Chorizo vs chouriço: the Iberian sausage divide
Pastry Technique
Four entries
Croquetas: The Spanish Béchamel Fritter · Alioli, Crema Catalana, and Catalan Technique · Churros: Choux-Adjacent Fried Dough
Salt Curing
Three entries
Jamon iberico de bellota — Dry-Curing Technique · Lomo Ibérico — Spanish Cured Pork Loin Embuchado · Cecina de León — Spanish Air-Dried and Cold-Smoked Beef IGP