Comments on: A Cook’s Tour of Spain

By: Paper Palate - » Delicious Magazine September 2008

Paper Palate - » Delicious Magazine September 2008 — Mon, 04 Aug 2008 12:54:37 +0000

[...] a Thomasina Miers dinner-party dish, Lamb Steaks with a Coriander and Mint Salsa, where you would expect a little [...]

By: Ana Demitroff

Ana Demitroff — Mon, 16 Jun 2008 19:21:00 +0000

My English students from Galicia were delighted that their region was covered and their staple foods were featured. However, they were bemused by how very un-Galician ingredients, like thyme, capers and hot pepper, made their way into what were supposed be trad dishes. And the fact that the sea bass was served raw and hidden under mustard and anchovies made their toes curl. I´m not against experimenting with classic fare (I´m not Galician of course), but the public shouldn´t be misled into thinking that many of those dishes were in any way typical.

By: Ginny Newman

Ginny Newman — Thu, 05 Jun 2008 17:04:32 +0000

Enjoyed the programme very much. You most do a cook book to accompany the series. It would be criminal not to!

By: vicki

vicki — Sun, 20 Apr 2008 18:15:39 +0000

hi i would like to know were i can buy your book thanks vicki

By: peter

peter — Fri, 11 Apr 2008 13:01:47 +0000

evcellent programme, please can we have a recipe book of all the meals shown in this series.thanks

By: Jan Seale

Jan Seale — Sat, 05 Apr 2008 10:55:12 +0000

great program, when is the book comeing out?

By: patrricia moore

patrricia moore — Sun, 30 Mar 2008 14:28:46 +0000

great program love to see someone loving the food there showning

By: garry thorne

garry thorne — Sat, 22 Mar 2008 15:35:33 +0000

Wonderful. Has she done a Spanish cook book?

By: Trig

Trig — Fri, 21 Mar 2008 17:44:50 +0000

I’m watching episode 1 right now, courtesy of some geeking for me back in London to get it off Ch4, decode the security, upload it to a video host and link it to my testbed! I’m planning to write something once I’ve formed an firm opinion, but it’s looking good so far.