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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 · IV The Method

Pastry Technique

Four entries

Spanish pastry technique is grounded in a small number of preparations whose logic extends far beyond their individual recipes. Béchamel, cooked to unusual density, becomes the foundation of the croqueta. Milk, rather than cream, defines the custard tradition. Dough and confectionery each have their own governing temperatures and their own canonical forms.

Croquetas: The Spanish Béchamel FritterSpainAlioli, Crema Catalana, and Catalan TechniqueCataloniaChurros: Choux-Adjacent Fried DoughTurron and Spanish Confectionery
IV · The Method · 6 of 8Next chapter → Salt Curing
Spanish · IV The Method

Pastry Technique

‹ IV The Method

Spanish pastry technique is grounded in a small number of preparations whose logic extends far beyond their individual recipes. Béchamel, cooked to unusual density, becomes the foundation of the croqueta. Milk, rather than cream, defines the custard tradition. Dough and confectionery each have their own governing temperatures and their own canonical forms.

4 entries
Croquetas: The Spanish Béchamel FritterSpainAlioli, Crema Catalana, and Catalan TechniqueCataloniaChurros: Choux-Adjacent Fried DoughTurron and Spanish Confectionery

‹ The Method · Contents · The Library