Ignacio Domenech’s book of ‘elegant Spanish cookery’, published at Barcelona between the wars, could well be described as an ‘elegant book of Spanish cookery’. Style, typography and pictures are all charming. A certain British influence is visible, for example in a tantalizingly brief recipe for Homard Churchill. Was the great man a guest of ‘Sir Henry Drumont Wolff’, a British Ambassador in Madrid for whom Domenech cooked? Perhaps; but the book is at its b
