Tapas bars of Madrid to Mediterranean paella shacks. Farmers, winemakers, home meals, and the best chefs on the planet. 300 recipes of Spain in all its glory.
Workman Publishing Company
Trade Size (reprint)
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Spain is the next France, announces The New York Times
Magazine. And Wine Spectator declares: “Spain is setting
the pace in Europe today when it comes to wine and food.”
Food and travel editors herald Spain as the new Italy.
Something incredibly fascinating is happening in the
country, with its hip tapas, hot chefs like Ferran Adrià
and Juan Mari Azrak (see Adrià’s Rack of Lamb with
Pistachio Pesto and Scallions in the meat chapter), and
mouthwatering array of premium olive oils, wines, cheeses,
and other foods getting snapped up in American markets.
The New Spanish Table delivers the food of Spain in all its
glory. A big, bold, 275-recipe collection, packed with
gorgeously colorful photographs, it gets right to the heart
of Spain today: its marriage of innovation, deep-rooted
traditions, amazing ingredients, and everything one could
ever want in between. Written by Anya von Bremzen, coauthor
of Please to the Table (64,000 copies in print) and a food
writer who’s been covering Spain for 10 years, The New
Spanish Table turns risotto on its head—as in Basque Smoked
Cheese Risotto with Garlic Oil. Lavishes with sexy tapas—
Smoky Fried Almonds with Sea Salt, Catalan Guacamole, Blue
Cheese and Date Croquettes. Heralds the gazpacho revolution—
Adolfo Muñoz’s Strawberry, Tomato, and Fennel Gazpacho.
Signs off with desserts that show Spanish cuisine at its
creative best: Warm Chocolate Soufflé Cakes with Thyme Ice
Cream, Clarisa Nun’s Banana and Hazelnut Tart. Fascinating
and vibrant and impossible not to love. And all easy to
prepare as well. Along the way, visits at the Spanish table
with home cooks, tabernaowners, celebrity chefs, farmers,
winemakers, nuns who bake like a dream. Includes appendices
on Spanish wine, finding Spanish ingredients, and Anya’s
recommended restaurants. ¡Estupendo!
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