Product Description and Author Information
About the Book
The author of the critically acclaimed Rice, Noodle, Fish (“If this is the future of food writing, I love it” —Tim Hayward, Financial Times) now celebrates the delectable and sensuous culture and cuisine of Spain with this beautifully illustrated, masterfully narrated travel guide.
Written with the same evocative voice of the award-winning magazine Roads & Kingdoms, Grape, Olive, Pig takes you through the key regions of Spain as you’ve never before seen them. Matt Goulding offers an intimate portrait of his adoptive home—from the barnacle hunters of Galicia to the shepherds of Andalusia, Spain’s remarkable people and its incomparable cuisine are gloriouslyintroduced for all to experience. Fall in love with Barcelona’s tiny tapas bars and modernist culinary temples. Explore the movable feast of small plates and late nights in Madrid. Join the three-thousand-year-old hunt for bluefin tuna off the coast of Cádiz. Delight in the avant-garde creations of the Basque Country, and then wash them down with cider from neighboring Asturias. Sample the world’s finest acorn-fed ham in Salamanca, share in the traditions of cave-dwelling shepherds in the mountains beyond Granada, and debate what constitutes truly authentic paella in Valencia.Grape, Olive, Pig reveals hidden gems and enduring traditions from across this extraordinary country, contextualizing each meal with a cultural narrative complemented by stunning color photography. The result is a powerful addition to Roads & Kingdoms’ series of guidebooks for food-obsessed travelers.
“Matt Goudling has written a magnificent love letter to his adopted home. It has all the beautiful details—the things you need to experience, must experience—to love Spain the way it deserves to be loved.” —Anthony Bourdain
“Goulding honours the fascinating food of Spain with an anthropological approach. This combination of food and travel writing and photography couldn’t have come from anywhere except the “Roads and Kingdoms” series, which continues to push out the definition of food publishing. Brilliant.” —Financial Times Best Books of 2017
“Grape, Olive, Pig employs an impressive literary toolkit in appreciating and savoring Spanish cuisine, with descriptions of meals, translations of uniquely Spanish culinary vocabulary, spirals through relevant history, depictions of current food productions, and narratives of Goulding’s food-focused travels across Spain.” —Smithsonian
“Think of this as a travel guide that’s supremely unhelpful in telling you where to eat… in the best possible way. After reading this book, you will want the following: a giant pan of paella, a big bowl of fabada, and as many cured meats as your stomach can take.” —Bon Appétit
“An enthusiastic journey through some of Spain’s culinary hot spots.” —Kirkus Reviews
“Goulding adeptly exposes the fabric of modern Spanish cuisine and whets the appetites for both food and travel, daring readers to explore unadvertised adventures of Spain. This book should be savored.” —Los Angeles Review of Books
“Goulding’s book leaves the reader with a pretty good idea of why Spain deserves to be taken very seriously as a gastronomic paradise.” —Wall Street Journal
“Matt Goulding sees, smells, and hears the whispers of the invisible spirits of Spain like no one has ever done before. The Spanish soul runs all through his veins. This is not a book, but a secret passage to a better world.” —José Andrés
“Goulding’s presentation of the myriad Spanish gastronomic delights from across the culturally diverse country is deliciously enticing and thoughtfully introspective.” —Booklist (starred review)
“Part narrative, part how-to guide to eating in Spain (without this book you are doing it wrong), Goulding weaves stories and observations into an organic mosaic. Deeply satisfying for the armchair traveler, this can’t-miss book should be required reading prior to visiting Spain.” —Library Journal
“This book is the perfect gift or souvenir for everyone interested in Spain. It reads like an adventure novel.” —Edouard Cointreau, President of the Jury: Gourmand World Cookbook Awards