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.
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Spanish · VIII The Thread
The Thread
One entry
Escabeche is an acid-preservation technique in which cooked food — fish or meat — is fried or poached, then submerged in a marinade of vinegar, olive oil, garlic, and bay. This chapter holds that single technique.
VIII · The Thread
Escabeche is an acid-preservation technique in which cooked food — fish or meat — is fried or poached, then submerged in a marinade of vinegar, olive oil, garlic, and bay. This chapter holds that single technique.