The Spanish Canon
One hundred and thirty-six entries
The Pantry
Thirteen entries
The pantry of Spain rests on a small number of preparations that recur across every regional kitchen: slowly cooked flavour bases, emulsified condiments built from oil and garlic, and smoked or dried peppers ground into powders that colour and season almost everything else. From these foundations the chapter moves to the cured and fermented goods — charcuterie, aged and raw-milk cheeses — and then to the preserved and roasted vegetables that arrive at table as dishes in their own right.
The pantry of Spain rests on a small number of preparations that recur across every regional kitchen: slowly cooked flavour bases, emulsified condiments built from oil and garlic, and smoked or dried peppers ground into powders that colour and season almost everything else. From these foundations the chapter moves to the cured and fermented goods — charcuterie, aged and raw-milk cheeses — and then to the preserved and roasted vegetables that arrive at table as dishes in their own right.