Art critic and food journalist Gijs van Hensbergen had long dreamed of cooking in the style of Castile--among the least known of Europe's cuisines and among its most delicious, with its suckling pigs, milk-fed lambs, and extraordinary variety of seafood. In quest of this dream, he traveled to Segovia, the oldest and most beautiful city in Castile, with the hope of apprenticing himself to a major restaurant. He was soon working 12 hours a day, in temperatures exceeding 100 degrees. Absorbed in the Castilian way of life, he ...
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Art critic and food journalist Gijs van Hensbergen had long dreamed of cooking in the style of Castile--among the least known of Europe's cuisines and among its most delicious, with its suckling pigs, milk-fed lambs, and extraordinary variety of seafood. In quest of this dream, he traveled to Segovia, the oldest and most beautiful city in Castile, with the hope of apprenticing himself to a major restaurant. He was soon working 12 hours a day, in temperatures exceeding 100 degrees. Absorbed in the Castilian way of life, he rapidly learned the traditions--not only of the Castilian kitchen, but also of the architecture, literature, and agriculture. In this vibrant account, we read about wild boar hunts, 20-course banquets, and the most exclusive wine grape in the world. Written with wit and exuberance, In the Kitchens of Castile is a must for anyone interested in food, travel, and the history of Spain.
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