Stuffed peppers. Monkfish in almond sauce. Stewed lentils. Gratin macaroni. Cooked Castilian. Shrimp With Gabardina. Surprise fried eggs. Malaga white garlic...

This cookbook, which is now a classic, was published for the first time in 1950. Its author, Ana María Herrera, a graduate of the Madrid Academy of Gastronomes and a cooking teacher, was then working as an assistant in the Women's Section and wrote it under two principles: that the recipes were cheap, but of quality, and that they were easy to prepare.

Surely your mother had it at home, because it is the recipe book with which all of Spain learned to cook.