求英文版西班牙美食简介，急！！！

a glossary of cooking terms and ingredientsthe tapa tradition ** as important for the conversation and company as for the delicious food. every spaniard has h** f**orite tasca, as the tapa bars are called, where he goes regularly to meet h** friends or business acquaintances. tapas will be found in even the smallest bar in a tiny village. the word tapa, meaning cover or lid, ** thought to h**e originally referred to the complimentary plate of appetizers that many tascas, would place like a cover on one's wine glass. tapas can vary from simple to complex and include cheese, f**h, eggs, vegetable d**hes, dips, canapes, and s**ory pastries. a quantity of tapas can make an excellent meal.olive oil ** ind**pensable in preparing many of the recipes. chorizo ** the best-loved span**h sausage and blood sausage ** also popular throughout spain. vegetables are not overly f**ored, except for potatoes, which often come fried with an entree. salads are served as first courses and are invariably offered undressed, accompanied by cruets of oil and vinegar.f**h and bean soups can make a meal. paellas provide colorful and festive d**hes for a crowd. a beachside cafe ** the place to find fine shellf**h and tackle a tray of unshelled ultra-fresh crustaceans. game birds h**e wide appeal in spain. baby lamb and pig h**e reached cult status and are often prepared in a woodburning oven with thyme, rosemary or oak for fragrance.the arabs and moors left their influence in dessert making, introducing almonds, egg yolks, and honey. orange and lemon zest also play a role in fl**oring sweets. ground almonds often replace flour in cake baking and beaten egg whites are invariably the le**ening agent in cakes.a panaderia sells bread, while a pasteleria provides sweet breads, pastries, cookies, and candies. a helageria d**penses ice cream and a bomboneria ** a candy shop.cookbooksthe foods and wines of spainby penelope casath** comprehensive book covers the traditional cooking of spain, from the mountain villages and seaside ports to the fashionable restaurants. a survey of spain's wines and sherries ** included.the span**h tableby marimar torresover 200 recipes from all regions are included in th** book along with an authoritative tour of spain's wineries.the wine and food of spainby jan read, maite manjon, and hugh johnson th** comprehensive color-enriched book covers the geography, h**tory, restaurants, wineries, and recipes of spain's varied regions. descriptions of v**its to the vineyards of the great wine producers combine with entertaining accounts of the wine-making traditions of each region.the food of spain and portugualby el**abeth lambert ortizauthentic recipes are presented by th** noted london author.tapa**y ann and larry walkera tantalizing collection of tapas, both hot and cold, ideal for entertaining.from tapas to mezeby joanne weirthe author features more than 220 recipes for first courses from the mediterranean shores of spain, france, italy, greece, turkey, the middle east, and north africa.foods and cooking equipmentazafr噉saffron, an arab word for yellow. stigmas of a purple crocus flower.bacalaodried salted codf**h.butifarra sausagea white sausage popular in cataluna.cazuelasglazed earthenware d**hes.chorizothe most typical span**h sausage, he**ily scented with paprika and garlic.pimentpaprika, or ground sweet red pepper, from spain.turr枭an almond and honey candy of arab origin that comes in a hard bar and in a soft marzipan-like form.recipespotato omelet (tortilla espanola)makes 4 servings1/3 cup olive oil4 large potatoes, peeled and sliced 1/8-inch thickcoarse salt1 large onion, thinly sliced4 eggsheat three tablespoons of the oil in a 9-inch non-stick skillet and add the potato slices and onions, salting lightly. cook slowly, lifting and turning occasionally, until tender but not brown. beat the eggs, add the potatoes and let sit a few minutes. add the remaining oil to the skillet, heat until very hot, and add the potato and egg mixture, spreading it with a pancake turner. lower heat to medium, shake pan to keep potatoes from sticking, and when brown underneath, place a plate on top and invert, then slide back into the skillet and brown the other side.gazpacho andalusianmakes 8 servings1 large cucumber, peeled and coarsely chopped1 sweet white onion, coarsely chopped6 large tomatoes, peeled and coarsely chopped4 or 5 garlic cloves, minced1 can (10-1/2 ounces) condensed beef broth3 tablespoons each white wine vinegar and olive oil2 slices sourdough french bread1 small carrot, peeled and grated1/2 cup watersalt and pepper to tastecondiments: chopped green onions, croutons, diced **ocadoplace the cucumber, onion, tomatoes, garlic, broth, vinegar, oil, bread, and carrot in a blender and blend until almost smooth. (prepare in two batches if necessary.) thin to desired cons**tency with water and season with salt and pepper. chill. serve in bowls, passing condiments to be spooned into the soup.rice with shellf**h (paella con molluscs)makes 8 servings1 onion, finely chopped2 garlic cloves, minced1 large tomato, peeled and chopped1/4 cup olive oil1-1/2 cups long-grain white rice1/2 teaspoon saffron1 bottle (8 oz.) clam juice1 1/2 cups hot water1/2 cup dry white wine16 large prawns, unshelled16 small butter, rock or steamer clams, unshucked1 crab, cooked and cracked or 8 very small lobster tails, cooked1 package (10 ounces) frozen tiny peas, blanched for two minutes in boiling water1/2 pound baby asparagus, parboiled (optional)1 jar (2 ounces) sliced pimientolemon wedgesin a large frying pan or four-quart casserole, saut?onion, garlic, and tomato in oil until vegetables are glazed. add the rice, saffron, clam juice, water, and wine. cover and simmer for 20 minutes. arrange prawns and clams on top, cover and steam until the clam shells open. transfer to a large paella pan or serving casserole. add the crab, peas, asparagus, and pimiento. heat through or keep warm in a low oven until serving time. garn**h with lemon wedges.rice with chicken (arroz con pollo)makes 4 to 6 servings2 tablespoons olive oil3 pound broiler-fryer, cut in pieces1 garlic clove, minced1/2 cup chopped onion1 green or red pepper, seeded and chopped3 tomatoes, diced2 cups chicken broth1 cup rice1/4 teaspoon cayenne2 teaspoon saltpinch saffrongarn**h:3/4 cup cooked tiny peas1 pimiento, cut into stripsin a large skillet, heat one tablespoon oil and brown the chicken well on all sides. remove from pan and add the garlic, onion, and pepper and saut?until the onion ** golden. return the chicken to the skillet, add remaining oil, and saut?for 15 minutes. add tomatoes and broth, bring to a boil. add rice and seasonings. cover and simmer over low heat until the chicken and rice are tender and the liquid ** absorbed, about 20 minutes. garn**h with peas and pimiento.flanmakes about 8 servings1 1/4 cups sugar3 1/2 cups milk6 eggs2 egg yolkszest of 1 lemonin a saucepan, heat 1/2 cup of the sugar over moderate heat, shaking the pan frequently, until the sugar melts and turns amber. pour at once into a 1-1/2 quart ring mold and quickly tilt the mold in all directions to coat the bottom and sides evenly. heat the milk, but do not boil. beat together the eggs and egg yolks just until blended, then beat in the remaining sugar and vanilla. gradually stir in the hot milk. pour the mixture into the caramel-lined mold and place in a pan of hot water. bake in a preheated 325 20210311