The recipe for Potaje de Garbanzos Espinacas y Bacalao in “Rustica: A Return to Spanish Home Cooking” (Chronicle) is quite a mouthful (pun intended). It translates in English as Aromatic Chickpea Potage with Spinach and Salt Cod.

It’s one of many authentic recipes from Spain’s 17 regions that author Frank Camorra (with Richard Cornish) researched during an 18-month period that included six visits to Camorra’s native country. Born in Barcelona, Camorra moved at the age of five with his family from Cordoba in Andalusia to Australia, where he is chef-owner of MoVida, a restaurant in Melbourne.
   
Recipes in the book, with compelling photos by Alan Benson, cover the diversity of Spanish cooking. You’ll find Spicy Pork and Pumpkin Pate, Milk Soup with Cinnamon Bread Dumplings and Melon, Puff Pastry with Apple Compote Coated in Pine Nutsm Seasonal Vegetables with Garlic, Tomato and Jamon – and many others.