Penelope Casas (1943–2013)
Teoksen Tapas: The Little Dishes of Spain tekijä
Tietoja tekijästä
Penelope Casas was born in Whitestone, Queens, New York on May 25, 1943. She received a degree in Spanish literature from Vassar. She wrote numerous books on Spanish cooking in the hopes of clarifying the identity of Spanish food for Americans, who generally confused it with Mexican and South näytä lisää American cuisines. Her books include The Foods and Wines of Spain, Tapas: The Little Dishes of Spain, Delicioso! Regional Cooking of Spain, Paella! Spectacular Rice Dishes from Spain, and La Cocina de Mama: The Great Home Cooking of Spain. Her last book, 1,000 Spanish Recipes, will be published in 2014. The Spanish government awarded her the National Gastronomy Prize in 1983, in recognition of her role as a herald of the Spanish cooking tradition in the United States. She died from complications of treatment for leukemia on August 11, 2013 at the age of 70. (Bowker Author Biography) näytä vähemmän
Image credit: © Kramer/Trebitz
Tekijän teokset
Associated Works
Merkitty avainsanalla
Yleistieto
- Muut nimet
- Fexas, Penelope
- Syntymäaika
- 1943-05-25
- Kuolinaika
- 2013-08-11
- Sukupuoli
- female
- Kansalaisuus
- USA
- Syntymäpaikka
- New York, New York, USA
- Kuolinpaikka
- Manhasset, New York, USA
- Kuolinsyy
- leukemia
- Asuinpaikat
- Manhasset, New York, USA
- Koulutus
- Vassar College
University of Madrid - Ammatit
- cookbook author
Jäseniä
Kirja-arvosteluja
The foods and wines of Spain Tekijä: Penelope Casas
Pulpo a la gallega = Octopus in Paprika and Oil, p.23; good; made eight versions with two evoo and four paprika; smoke picante was the best.
Lots of good every day recipes featured, many reminiscent of the meals we had our first trip to Spain!
Another cookbook that lacks presentation... The dishes presented in the photographs are just not appetizing. The colors are that bland yellow/red/brown/orange. Just very boring looking.
The print is easy to read and the recipes are easy to follow.
Much of the food is not what is usually eaten in the U.S., unless you know Spanish families: Tuna butter canape; Canape of mackerel & cured ham; Pimiento & dry cod salad; Calves live in almond sauce; Stuffed pigs feet vinaigrette; Blood sausage in puff pastry....
I'll pass.… (lisätietoja)
The print is easy to read and the recipes are easy to follow.
Much of the food is not what is usually eaten in the U.S., unless you know Spanish families: Tuna butter canape; Canape of mackerel & cured ham; Pimiento & dry cod salad; Calves live in almond sauce; Stuffed pigs feet vinaigrette; Blood sausage in puff pastry....
I'll pass.… (lisätietoja)
Lovely little book filled with tempting recipes & mouth-watering photos. The recipes seem easy enough to follow...but if I had to make these for sure I'd double the ingredients, too much work for such a small amount of food.
I am marking this down because the print is approximately 8 pt. which makes it almost invisible.
I am marking this down because the print is approximately 8 pt. which makes it almost invisible.
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