Malcolm Coxall is a management consultant, systems analyst, organic farmer and author, with more than 30 years experience working for many of the world's largest corporate and institutional organisations, starting in the field of dispute arbitration for the ILO. These experiences have provided him a ringside view of the management methodologies used by medium and large businesses in areas as diverse as banking, oil, defence, telecoms, insurance, manufacturing, mining, food, agriculture, aerospace, textiles, and heavy engineering. Malcolm has published articles on political science, sociology, human design, sustainable agriculture, organic food production, technology in organic farming, biodiversity, forest management, environmental protection and environmental economics. He is active in European environmental politics and was a successful private complainant in the European Court of Justice in several cases of national breaches of European environmental law. He now lives in Southern Spain from where he continues his IT and system consultancy work, writing and managing the family's organic olive farm.
For this collection of recipes we have divided the book into the following chapters:
1.1 History of the Tapa
1.2 The "Tapas Culture"
1.3 Traditional Ingredients and Techniques
2. The Recipes
2.1 The Recipes - An Introduction
2.2 Tapas, Canapés and Montaditos with Bread and Toast
2.4 Pickles, Marinades, Jams, and Conserves
2.5 Soups, Creams, Sorbets, Purees, Porras, and Sauces
2.6 Potato Tapas
2.7 Croquette Tapas
2.8 Rice and Pasta Tapas
2.9 Tapas made with Beans, Nuts, Lentils and Chickpeas
2.10 Salad Tapas
2.11 Vegetable Tapas
2.12 Mushroom Tapas
2.14 Stews and Fricassees
2.15 Empanadas and Pies
2.16 Cheese Tapas
2.17 Sweet Tapas
List of recipes - Spanish names
List of recipes - English names
Global food is not a nice business. It is controlled by a small cartel of unscrupulous, profit-grubbing multinationals with little or no regard for the consumer, their workers or the planet. It is an industry riddled by safety scandals, the nutritional quality of our food is in free-fall and diet related illness has now become epidemic. Intensive agriculture is steadily destroying the planet, contaminating water and air with artificial fertilisers and pesticides, degrading farmland, causing deforestation and pumping out greenhouse gases faster than the world's entire transport system. Meanwhile Big Food's rapacious appetite for profit knows no limits as it bribes its way through the 3rd world in a huge land grab, dumping untested GM seed on a new generation of farmer-slaves. But all is not lost! A new movement of real, organic and ethical food is on the brink of a renaissance. Read on to understand how Big Food really works and how to reclaim control over our own food once again.