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More than 100 recipes in its traditional version and evolved, accompanied by spectacular photographs published in a modern and handy format.
This volume of the Galicia para soñar series reproduces, for the first time ever in a single volume, the three finest works of early 20th century Galician gastronomic literature: La cocina práctica, by Manuel María Puga y Parga, La cocina española antigua, and La cocina española moderna, both of them by Emilia Pardo Bazán
Galicia, rich in farming and pasture land, and bordered by the coast offering a wealth of fish and seafood, has developed its own unique gastronomy, which today forms an essential part of its cultural identity.