Menu del Dia: More than 100 Classic, Authentic Recipes from Across Spain

The menú del día is Spain's equivalent of the prix fixe menu of the bistros of France. On it are good, no-nonsense dishes that are as long on flavor and tradition as they are short on pretension and fuss. Influenced by a unique blend of culinary and cultural influences — wine from the Romans; rice, cinnamon, saffron, and cumin from the Moors; slow-cooked stews from the Jews; tomatoes, peppers, chocolate, and chilies from the New World — these are the tastes that have made Spanish cooking as vibrant as it is today. To start, there might be Gazpachuelo, the mayonnaise-enriched shrimp and monkfish soup straight from Mediterranean Málaga, followed by a main course of Fabada, the gloriously sticky stew of pork and white beans from mountainous Asturias, and Bienmesabe ("Tastes good to me!"), the almond, cinnamon, honey, and lemon cream so beloved by the people of Canary Islands. A menú in northerly Navarra, which borders France, might begin with Menestra Riojana, a delicate dish of spring vegetables with extra virgin olive oil, and continue with Pichón Estofado, a robust dish of pigeon stewed with red wine. Arroz con Leche, creamy rice pudding with a burnt-sugar crust, makes a sweet ending.

The menú del día is Spain's equivalent of the prix fixe menu of the bistros of France. On it are good, no-nonsense dishes that are as long on flavor and tradition as they are short on pretension and fuss. Influenced by a unique blend of culinary and cultural influences — wine from the Romans; rice, cinnamon, saffron, and cumin from the Moors; slow-cooked stews from the Jews; tomatoes, peppers, chocolate, and chilies from the New World — these are the tastes that have made Spanish cooking as vibrant as it is today. To start, there might be Gazpachuelo, the mayonnaise-enriched shrimp and monkfish soup straight from Mediterranean Málaga, followed by a main course of Fabada, the gloriously sticky stew of pork and white beans from mountainous Asturias, and Bienmesabe ("Tastes good to me!"), the almond, cinnamon, honey, and lemon cream so beloved by the people of Canary Islands. A menú in northerly Navarra, which borders France, might begin with Menestra Riojana, a delicate dish of spring vegetables with extra virgin olive oil, and continue with Pichón Estofado, a robust dish of pigeon stewed with red wine. Arroz con Leche, creamy rice pudding with a burnt-sugar crust, makes a sweet ending.

Publishers Weekly

While many Americans have encountered the French term prix fixe, the similar, Spanish concept of Menú del Día may not be as familiar. Traditionally a midday meal of three courses (including dessert), the Menú del Día is offered at many Spanish restaurants for a set price. Daft loosely translates the concept for the home cook, offering five solid chapters (including first and second courses and desserts, along with helpful sections covering ingredients and condiments) that include plates that can be mixed and matched, or served solo. Recipes begin with extensive headnotes, chock-full of Spanish culinary and cultural information showing the author's expertise and passion for his subject. The usual yet well-loved first-course suspects-gazpacho and paella-are mixed in among dishes that may be new to the American cook, such as Alboronía (quince, squash and eggplant in tomato sauce), and Ajo Blanco (cold almond and garlic soup with grapes). Second courses offer recipes for pigeon, oxtail and partridge (along with instructions for killing a live spiny lobster) that may intimidate beginning cooks, yet a range of recipes ensures there's something for all skill levels. Quirky yet sophisticated illustrations and a gift-appropriate size make this a worthy international culinary title. (Sept.)

Rohan Daft is an instinctive home cook who has spent many years in Spain, traveling from Ibiza to Galicia to find delectable recipes that make full use of the vibrant flavors that seasonal and fresh ingredients have to offer. Menú del Día is an affectionate and knowing salute to Spain, beautifully illustrated with elegant drawings throughout. It is the perfect way to bring real Spanish cooking into your home.

Rohan Daft sources Spanish ingredients for some of the best restaurants in Europe. He is a former staff feature writer and gossip columnist for the London Evening Standard and has contributed to numerous other publications. He divides his time between Andalusia, the north of Spain, and London and has cooked enthusiastically since being presented with a boxed set of the works of Elizabeth David and Len Deighton's Ou est le Garlic? at the age of twelve.

Visit the author at www.rohandaft.com.