The Spanish Cookbook - Barbara Norman - 1966 First Edition - Traditional Foods of Spain handles There is something to be

There is something to be said about a cookbook that gets straight to the point with no preamble and no chatty intro

these four look great from every angle - whether you stack them all up in a row

- Embossed rim

This platter was made sometime during the 1930's

that's been played since the 13th century - a pastime created during China's Song dynasty

The Spanish Cookbook - Barbara Norman - 1966 First Edition - Traditional Foods of Spain handles There is something to beIn general, Spanish cooking is uncomplicated, depending for its savor on freshness of ingredients, care in the timing, and restraint in the seasoning (From Chapter 1) {HISTORY} Published in 1966, this first edition of Barbara Norman's foray into authentic Spanish cuisine focuses on traditional recipes gathered from around the country. Barbara worked for the U. S. embassy in Munich, Paris and Washington DC, which sparked her interest in other cultures