Today I signed the contract for a new cookbook for Chronicle Books called The Country Cooking of Spain. Chronicle is well-known for books with a strong visual component and also one of the most successful cookbook publishers, a combination I am happy to tap into. They published my previous two books (La Paella and the out-soon Rice Pasta Couscous) and I am pleased to continue working with them.
The book is part of the ambitious “Country Cooking” series. One of the books has already been published, The Country Cooking of France by Anne Willan which won James Beard awards for Best International Cookbook and Best Photography. (The short video on photographing it is especially interesting.) Colman Andrews has authored The Country Cooking of Ireland,which will be published in Fall 2009.
The Country Cooking of Spain will be the same size and scope as the France book — 400 pages, 250 recipes, 200 images, and plenty of text. The photographs will all be taken by me, both the location ones and the ones of the plated dishes. It’ll be a hefty tome — weighing over 5 pounds and retailing for $50 — and there is much work ahead, both in the kitchen and on the road. I will be posting updates, notes, images, and perhaps even some recipes-in-progress here as I work on it. Watch this space for more!
In the meantime, here’s a taste — this is one of the easiest, but most delicious, things that will be included: toasted bread with extra-virgin olive oil, chocolate, and salt. A traditional Catalan country snack. Sublime.