Spain on Backroads Book

Solid recipes. No pictures, just a proper index of recipes.

There's a few substitutions for certain recipes, for example Pãezinhos de Queijo uses beer instead of polvilho azedo, sour/fermented (tapioca)starch. And some translations are a bit iffy (Quindim is translated as golden cupcakes), but honestly those are completely fine. Have fun finding fermented tapioca starch outside of Brazil, and the index is how you want one.

For a general lusophone cookery book, it's exactly how a cookbook should be.