A Late Dinner - by Paul Richardson (Paperback)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br>Vivid and richly textured, <i>A Late Dinner</i> is a delightful journey through Spain and Spanish cuisine. Paul Richardson is the perfect guide. In lush prose he brings to life the fascinating people who grow and cook and eat the hugely varied and still little-known food of Spain. <p/> Richardson's vibrant writing takes readers beyond gazpacho and paella and immerses them in the flavorful world of Spanish food -- from the typical coastal cuisine; to the ancient shepherd cooking of the mountains; to the cities of Madrid, Barcelona, and San Sebastián, where chefs are setting the trend for modern cuisine across the globe. His evocative descriptions -- the fried Þsh in Cádiz; the tender asparagus and sweet crispy lettuce of Navarre; the Catalan calçotada, a feast of grilled spring onions in a nutty, delicately spicy sauce; the whimsical creations of internationally acclaimed chef Ferran Adrià -- are a celebration of the senses. <p/> Richardson traces the roots of Spanish cooking to the landscape, the people, and the history of this beautiful and complex country. <i>A Late Dinner</i> is a glorious and intimately drawn portrait of Spain.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>"This is, first of all, a really good book about Spain and the atmosphere of beautiful and ingenious novelty which pervades its traditional life. It is also a serious and well-informed account of one of the great and abiding delights of Spanish life, its food, which reflects a country's regional variety, its history, and its addiction to pleasure."<P> -- Colm Toibin, author of "The Master" and "Mothers and Sons"<br><p/><br></br><p><b> About the Author </b></p></br></br><b>Paul Richardson</b> owns and manages a small farm and vineyard in western Spain. He is also the author of <i>Our Lady of the Sewers</i> and <i>Other Adventures in Deep Spain, Cornucopia: A Gastronomic Tour of Britain, Indulgence: One Man's Selfless Search for the Best Chocolate in the World, </i> and <i>Williams-Sonoma Barcelona.
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