The cuisine of a people is a reflection of its history and geography, its climate, economics, and most of all that elusive thing called temperament. Betty Wason 1963

{HISTORY}

Here she is again. Betty Wason, our favorite intrepid WWII war correspondent turned cookbook author. In The Art of Spanish Cooking, it's 1963 and Betty has just spent an adventurseome month traveling around Spain collecting stories, experiences and recipes from this diverse country for her latest book about Spain.

The thing that always strikes us most about Betty and her books, is the way she presents a fascinating history of the country she's writing about long before she ever begins to talk about a specific recipe. With a traveler's curiosity and a journalist's eye for detail, Betty quickly and enthusiastically captures readers' attention with all that is dynamic about her chosen subject.  Her books are part travelogue, part instruction manual, and part history book,  making sure that readers understand the culture, cuisine,  and customs of the featured country long before an apron is ever tied or a prep station is assembled.  

Here in Spain, Betty opens with the flamenco dancers... "who can remain unmoved by the fiery emotion?" she queries. And indeed, who can not be moved by Betty's words and her outside-in view of the cities and regions she visits? 

Accompanied by her nine-year-old daughter Ellen, as well as an American friend living in Madrid, and a menagerie of English-speaking interpreters, Betty worked her way through four distinct regions of Spain visiting dozens of restaurants, culinary comrades and home cooks along the way all in preparation for sharing authentic Spanish-style cuisine with her American audience.  

Broken down by food subject, Betty shares stories throughout each chapter about local specialties, regional fun facts, preparation notes, and suggestions on how to serve each dish. Recipes are titled first in Spanish or Basque and then subtitled in English for a well-rounded, authentic culinary experience. Betty also shares the traditional dining customs of Spaniards - the late-night dinners, the small tapas plates, their country's national exuberance for late-night get-togethers, and their love of sherry to start the cocktail hour. By book's end, if you follow Betty's thoughtful direction, you'll be a local expert in all things food and drink. 

{SPECIAL FEATURES}

• 1963 First Edition
• 208 pages including a detailed index
• Interesting recipes include Arroz Primavera (springtime Rice), Filete De Lenguado Relleno (Stuffed Fillet of Sole), Paella A LA Valenciana(Paella Valencia Style), Carne Borracha (Intoxicated Beef), Lomo Trufado Con Champinones (Loin of Pork with Mushroom Stuffing, Huevos Al Plato (Eggs in Ramekins), Gazpacho Andaluz, Gambas Al Jerez (Shrimp in Sherry Sauce), Glorias (Sweet Potato Pastries), Flan de Coco (Coconut Custard and Marquessa de Chocolate (Rich Chocolate Mousse) plus many more
  

{CONDITION}

In wonderful vintage condition, this book is very clean inside and out with no cooking spots or stains. There is a gift inscription from a previous owner on the inside front endpaper written in red pen. The dust jacket is fully intact with no rips, holes, or fading. The spine is tight and all pages are intact.

{SIZE}

Measures 8.5" inches (length) x 5.75" inches (width) x 1.75" inches (thickness) and weighs 12 oz. 

{LEARN MORE ABOUT BETTY DURING WWII}

Betty had a very daring career as a war correspondent during WWII. Read more about her on the blog here.