Cookbook Recipe Manual
ENVÍO: Recíbelo en 1-3 días hábiles (España Pen.)
PRODUCCIÓN LOCAL: Hecho en España
ARTESANAL: Tradición y saber hacer
DE PROXIMIDAD: Menos CO₂ - más red
Stuffed peppers. Monkfish in almond sauce. Stewed lentils. Macaroni au gratin. Castilian stew. Shrimp in batter. Surprise fried eggs. White garlic from Malaga...
This cookbook, now a classic, was first published in 1950. Its author, Ana María Herrera, a graduate of the Madrid Academy of Gastronomy and a cooking teacher, was working as an assistant in the Women's Section at the time and wrote it with two principles: that the recipes should be inexpensive but high-quality, and that they should be easy to prepare.
Your mother probably had it at home, because it's the recipe book with which all of Spain learned to cook.