Menu Del Dia: More Than 100 Classic, Authentic Recipes From Across Spain

Through more than 100 delectable recipes, British writer Daft presents a deliciously simple cookbook celebrating the men del da, the Spanish counterpart of the French bistro prix fixe and American blue-plate specials.

The "menu del dia" 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 Malaga, 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 "menu" 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 "Pichon 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.